Ingredients

Instructions

1. 1
   Preheat oven to 450°F.
2. 2
   In a large pan over medium heat, brown al fresco® Roasted Garlic Chicken Sausage on all sides, about 4 minutes. Remove from pan, slice into ¼-inch slices and set aside.
3. 3
   Add 1 Tbsp. of the olive oil to pan, then add 1 clove of fresh minced garlic and cook about 1 minute.
4. 4
   Add eggplant, mushrooms and red onion and sauté about 5 minutes. Add tomatoes, spinach and broccoli. Add a pinch of salt and pepper to the veggies and continue to cook for about 3 minutes, or until spinach is wilted and other veggies are tender-crisp.
5. 5
   In a small bowl, mix ricotta with pesto until well combined.
6. 6
   Spread ricotta on crust. Sprinkle with oregano, salt, pepper and Romano cheese. Add sautéed vegetable mixture, chicken sausage and top with mozzarella cheese.
7. 7
   Bake for 8-10 minutes or until cheese is melted. Add crushed red pepper, if desired.