I’m just going to get right to it, you guys.  No beating around the bush this morning…these pizza’s deserve all of the attention.  I literally salivate just thinking about them.  And while I really do hope you are having a great week and all of that jazz-these pizzas have taken over every brain cell and tastebud in my body so I’m just going to go with it.

Using already prepared pesto and naan bread make this so weeknight friendly it’s obscene-so this is a perfect one to keep in your back pocket.  Or front pocket.  Because after one bite I’m fairly certain this may be a repeat offender in your home.  And by repeat offender I mean multiple times in one week.  I only say this because I know someone who has done this.  A friend of a friend….I would never do such a thing…ahem.  

Using the pesto for the sauce just starts these pizzas off on the right foot….so light and fresh.  Roasted Italian sausage and caramelized balsamic tomatoes are just the most amazing complement to that freshness.

But dear heavens the Burrata cheese dolloped all over the top.  I can’t.  You should.  You must.  I want to eat this combination every day for the rest of eternity please and thank you.

So.  Stinking .  Yum, friends!  Cant wait for you to give it a try!

Italian Sausage, Burrata and Pesto Pizzas

notes:  naan bread is an Indian flatbread and can be found in nearly any any market in the bakery, some also carry it frozen.  burrata is a mozzarella cheese thats been filled with cream-if you can’t  find it you could substitute fresh mozzarella but using the burrata is going to give you much better results here.  also, store bought pesto will be just fine here…if you are looking for a homemade version here is my go-to recipe

Ingredients

1 Pound Italian Sausage Links

2 Beefsteak Tomatoes, cut into 1/4 inch thick slices

3 Tablespoons Olive Oil, divided

2 Tablespoons Balsamic Vinegar

Kosher Salt + Black Pepper

Naan Bread (3-4 pieces, depending on the size of each piece)

Prepared Pesto

Approximately 6 Ounces Burrata Cheese

Fresh Basil, for garnish

Directions

Preheat oven to 450.  Place Italian sausage on a large rimmed baking sheet and drizzle with 1 Tablespoon Olive Oil, toss to coat.  Place in the oven and cook for ten minutes.  Remove pan from the oven and move the sausages to one side of the baking sheet and flip.   Lay sliced tomato in a single layer on the other side of the baking sheet, drizzle with 2 tablespoons olive oil, balsamic vinegar and use a tongs toss to coat.  Season with salt and pepper and place back in the oven to roast for an additional 20 minutes or until sausages are cooked through and tomatoes are beginning to caramelize.  Let sausages cool just slightly and slice into thin rounds.

Turn oven temp down to 400.  Spread a generous amount of pesto on each piece of the naan bread.  Top with the roasted tomatoes, sliced sausage and then dollop with pieces of the burrata that you’ve pulled apart with your fingers.  Place in the oven and cook for 5-10 minutes or until naan is beginning to brown and slightly crisp.  Serves 4.