New Orleans Pizza
Yield
2 pizzasPrep
15 minCook
15 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
monterey jack cheese
grated |
|
| ½ | cup |
sour cream
|
|
| 4 | ounces |
sausage
andouille, cooked, cut diagonally into 12 thin slices |
|
| 2 | each |
pizza shell
or shells |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
monterey jack cheese
grated |
|
| 118 | ml |
sour cream
|
|
| 115.6 | ml/g |
sausage
andouille, cooked, cut diagonally into 12 thin slices |
|
| 2 | each |
pizza shell
or shells |
*
|
Directions
Put a pizza stone on the lowest rack of the oven.
Preheat to 400'F. (If you use a metal pan instead, do not preheat the pan.)
Combine the cheese and sour cream in a bowl.
Spread half the mixture to within ¼ inch of the edge of 2 12" pizza shells.
Arrange 6 slices of the sausage atop each pizza.
Slide the pizzas onto the pizza stone.
Bake for 15 minutes, or until the crust is golden brown.
NOTE: Andouille is a spicy Louisiana sausage. You may substitute any garlicky sausage.
