Prosciutto and Pancetta Chicken Sausage Pizzas
  • This is the crust I use every time!
  • 1 pack Premio chicken sausage for each pizza-cook in a skillet until just about cooked through, don't brown too dark-it will finish cooking in the 500 degree oven.
  • Cheeses: I like to use a combo of Havarti and Fontina-both melt very well. then I add a little manchego or Parmiagginao Reggiano if I have it on hand
  • Olive oil, salt for crust
  • Also combine some olive oil and crushed garlic to brush on prebaked crust under cheese.
  • chopped parsley
  • Pancetta (8 ounces chopped and pan fried crispy) or a few slices prosciutto to top pizza
  1. When ready to make the pizza, preheat oven to 500 degrees with a stone on the rack. The rack should be in the second highest position.
  2. Lay one crust on a parchment round and use a rolling pin to make a 13 inch circle.
  3. Dock the bottom and brush on 1 T. olive oil and a sprinkle of kosher salt.
  4. Bake 4 minutes and use a peel to help you remove parchment. Continue baking an additional 4-6 mins.
  5. Remove crust (now I like ti flip it over!) top with garlic/oil, cheeses, sausage pieces and bake another 8-10 mins.
  6. Top with pancetta or prosciutto when done.
  7. *Note-cooking times vary depending on type of stone. My pampered chef stone requires a longer oven time than my lodge stone.
Recipe by Hugs and Cookies XOXO at