We’ve almost made it to the end of the week! And tonight, that feels like more of an accomplishment than usual because we’ve been struggling through sick babies and 14 hour work days over here. I’m not sure which would be harder, being healthy taking care of sick babies or being sick and taking care of healthy babies. But at this point I’m starting to wish I was the sick one and the rest of the family would just get better already.
But in my few moments of nap-time quiet (that lasted maybe ten minutes because I still haven’t gotten Adelaide and Lincoln sleeping at the same time), I put together this easy pizza that has become an instant new favorite. It’s a winner mostly because it’s delicious, but partially because it turned out much easier than I expected. First of all, it should not have taken me this long to try pre-made pizza crust. I’m still a huge fan of our homemade pizza dough (whole wheat recipe here), but it’s ideal for pizza night or having friends over and not for a quick 10 minute lunch. Second, removing the casing on Italian sausage was much easier than I was anticipating and I’m wishing I hadn’t shied away from using it in recipes for all these years because I didn’t want to have to deal with the casing. Third, my toddler wouldn’t eat this pizza, but he did devour like 21 olives in the process of me making it.
The quick and easy factor makes it great for lunch but it would also be perfect for entertaining (game day or otherwise). You can slice the olives, sautee the veggies, and cook the sausage ahead of time (I made twice as much as I needed of each topping and just put them in the fridge so that I can make this again with even less effort). You can also skip the Italian sausage all together because the combo of the bell peppers, olives, and goat cheese gives this pizza lots of flavor, but I love Italian sausage so I’m sticking with it.
Entertaining tip: Continue Reading