Happy Friday! It’s near 100 degrees today so I’ll be jumping on my bike mid day, heading out to my favorite coffee shop to work the afternoon away in some AC (thank God for whoever invented that). It gets a wee bit toasty in my studio, but just love the fact that I can be at a gorgeous coffee shop within minutes of where I live. Makes summer all the more beautiful, and although I love the rain, I might miss these hot summer days and the convenience of stepping outside in the warmth. Isn’t that the way it always is though? Savoring the last bit of summer weather here!
Just in time for your weekend, I’m bringing you an easy, super delicious recipe for Sausage, Pesto & Feta Pizza w/ Paleo Pizza Crust, featuring an amazing oil by Thrive. This culinary algae oil begins with algae, which is amazing because it happens to be one of the planet’s most sustainable food sources. This oil is incredible to cook with and eat for many reasons, one of the benefits is that it contains the highest level of monounsaturated fat – just one tablespoon provides 13 grams of this good fat which is the same amount you’d find in a whole avocado.
I cook with olive oil in my kitchen at least once a day, using it more than butter for it’s convenience and beautiful taste paired with anything I’m making. Trying out Thrive has been even better than expected; for starters, it’s light, smooth and thus is the perfect addition to any recipe; savory, sweet, baked, toasted….
Stay tuned over the next few weeks for 2 more recipes coming your way using this oil! Each recipe is unique and different to the next and the results are so delicious in their unique way! Enjoy this recipe and have yourself an amazing summer weekend!
Sausage, Pesto & Feta Pizza w/ Paleo Pizza Crust Serves 4-6 Paleo Pizza Crust
Warm medium sauté pan on medium heat on stove and add ground sausage. Cook until no pink remains, stirring every couple of minutes. Remove sausage from heat, storing in small bowl until later use. Add 1 T. Thrive Algae Oil to pan and add onion. Toss and allow to cook until it begins to caramelize (a few minutes after the onion turns limp and appears transparent), remove from heat. While onions cook, preheat oven to broil. In small baking sheet, place parchment paper. Rinse cherry tomatoes and place on baking sheet. Drizzle with olive oil and sprinkle with sea salt. Place in oven and broil until they begin to blister after a few minutes. Remove from heat. To prepare pizza crust, preheat oven to 450 degrees. Add all dry ingredients to medium bowl and whisk until combined. In separate small bowl, add egg, algae oil and water. Whisk with fork until combined. Pour wet ingredients into dry and stir with fork or a wooden spoon until it begins to form a dough. On a lightly floured surface, knead dough just 2-3 times to ensure all ingredients are incorporated and it’s ready to roll out. Cut a piece of parchment paper to fit a baking sheet to hold a medium-large sized pizza. Place parchment on baking sheet and then lightly dust with flour. Place ball of dough on paper, and with lightly floured fingers and palm, press dough flat, gently and proportionally until it forms a ¼” to 1/2” thick disk. Place in oven (still at 450) and cook for 10 minutes or so, removing just before it browns as it will finish cooking through with the toppings on. Top pizza by spreading the pesto on first. Then top with all remaining ingredients (no particular order). Finish with a slight drizzle of Thrive Algae oil and fresh cracked salt and pepper. Place back in oven and cook for about 10-15 minutes or until top begins to sizzle and the center of the pizza is hot. Remove from oven, cut into slices and serve immediately. Store in fridge or freezer for later enjoyment.
