Sausage Pepper Onion and Spinach Alfredo Pizza

October is National Pizza Month... so let's all celebrate with a slice.  The folks at CLASSICO asked me to pay tribute to this wonderful food and I jumped at the chance since my family loves pizza.   This is a very simple and delicious pizza that takes less than 30 minutes to make.   So put down that phone and don't call delivery... call CLASSICO!

CLASSICO  would also like to offer three of my readers VIP coupons for free jars of Classico® pizza sauce.  They encourage readers to submit their own “Elevate Pizza Night” recipe and/or ask which Classico® pizza sauce you would like to try for your recipe creation. Giveaway is open to USA residents.

Ingredients:
Prepared Pizza Crusts (Boboli style Crust, Afghan Bread, Naan etc...)
Mozzarella Cheese ( I used fresh Mozzarella cheese)

Sauce:
CLASSICO Alfredo sauce (as needed for size of crust(s)
1 cup of spinach for every cup of sauce
red chili flakes to taste
salt and black pepper to taste

Topping:
1/2 lb of Italian sausage (take casing off and crumble)
1 medium onion chopped
1 clove of finely minced garlic
variety of peppers sliced
red chili flakes to taste
salt and black pepper to taste
1/2 tsp dried oregano flakes
1/2 tsp dried basil flakes

Directions:

 Heat CLASSICO Alfredo sauce with all ingredients listed under sauce.  Do not over wilt the spinach.







Remove casing from the Italian sausage and brown well. Then add onion, garlic, peppers and seasonings.  Cook until onions are lightly browned and peppers are tender but still crisp.



 
Layer the sauce over pizza crust.
Then layer the cheese.

Next add the sausage topping over the pizza.  Bake in a 400 degree oven for 12-15 minutes.  Cut with a pizza cutter and serve hot.  Enjoy.



 Disclosure: I received a sample jars of CLASSICO  Pizza Sauce courtesy of  CLASSICO .   I was not compensated in any way for writing this post.  The opinions stated in this post are my own. Thank you.


Giveaway Instructions:
Please leave a comment to qualify.  Winners will be drawn on November 1, 2013


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