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If you can eat sausage and peppers in a taco, then why can’t you put it on a pizza?
2 (12-ounce) packages sausage (Mexican, kielbasa or your favorite style)
1 red, 1 green, and 1 yellow bell pepper, seeded and sliced into thin strips
3 tablespoons extra virgin olive oil
1 teaspoon Pereg Cumin
1 teaspoon chili powder
1 and 1/2 teaspoons smoked paprika
pinch cayenne
1/2 teaspoon oregano
1/2 teaspoon Pereg Garlic Powder
kosher salt, to taste
2 pizza crusts, such as Brooklyn Bred
2 avocados
juice of 1/2 lime or about 1 tablespoon Heaven & Earth Lime Juice
salsa crema, for serving
cilantro, for serving
1 cup Gefen Mayo
1/2 cup salsa
juice of 1/2 lime or about 1 tablespoon Heaven & Earth Lime Juice
1 teaspoon smoked paprika
1 chipotle pepper in adobo + 1 teaspoon adobo sauce
Line a baking sheet with Gefen Parchment Paper and preheat oven to 400 degrees Fahrenheit.
Slice the sausages on the bias into thick chunks and spread out on the baking sheet. Add the peppers, oil, cumin, chili powder, smoked paprika, cayenne, oregano, garlic and salt and stir to combine. Bake, uncovered, for 25 minutes, stirring occasionally.
In a small bowl, mash the avocados and season with lime juice and salt. Blend the salsa crema in a food processor until creamy and set aside.
When ready to serve, heat the pizza crusts in a 400 degree oven until crisped. Top with avocado, sausage and peppers and drizzle with crema. Top with cilantro.
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