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Ingredients requirements of Italian Caprese & Chicken Sausage Mini Pizza:
- Make ready 4 for pita bread pockets
- Take 1 - Gilbert's caprese chicken sausage link
- Take 1 for pesto spread
- Take 10 small for fresh mozzarella balls
- You need 5 of grape tomatoes
- Require 1 - fresh basil
- Take 1 cup for extra virgin olive oil
- Prepare 1 kosher salt
- Need 1 cup - balsamic vinaigrette (OPTIONAL)
Italian Caprese & Chicken Sausage Mini Pizza making:
- Take a cookie tray, and scatter kosher salt on the tray.
- Take each pita bread, and with a brush, spread the olive oil on both sides of the bread, leaving a nice layer without any puddles. Do this for each pizza.
- With a spoon, take the pesto and spread it on each of the pita breads creating a base layer.
- Take the chicken sausage link, and cut it into quarter-inch discs, enough to put 4-5 discs on each bread.
- Cut the grape tomatoes into quarters, and alternate the tomato quarters with the chicken sausage discs. The idea is to have it look like a star pattern.
- Take the mozzarella balls, and cut them each in half. Place about 5-6 halves on each pita bread; one on each sausage disc and one in the middle.
- Bake at 375°F for about 15 minutes, or until the cheese is melted fully.
- When the pitas come out of the oven, top with freshly sliced basil. (Optional: add a small drizzle of olive oil and balsamic vinaigrette on top)
- Serve hot, & enjoy!
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