Bruschetta Pizza with Chicken Sausage and Goat Cheese

This recipe comes courtesy of Linds, which I starred right away in my Google Reader, because it has such fabulous ingredients! All of my favorites - sausage, sundried tomatoes, goat cheese - you can't go wrong!

Again I used Pillsbury pizza crust, but the regular thickness this time, since the toppings are fairly heavy. You can buy the precooked chicken sausages in all different flavors; but if you can't find them, cooked crumbled regular sausage would be delicious as well.

The tangy sundried tomatoes and red onions with the garlicky sausage and creamy goat cheese really made for a fantastic pizza!

*Note*: The spacing differences you are seeing with each post are becoming more and more of an issue with Blogspot. Just so you know that I see them and I am working on them! Line breaks are not my friend these days!

Bruschetta Pizza with Chicken Sausage and Goat Cheese
from Noodle Nights and Muffin Mornings
Makes one pie

1 pre-made pizza crust or pizza dough rolled out
1 14.5 ounce can diced tomato(juices drained)
1/2 red onion (finely chopped)
3 cloves garlic (minced)
1/4 cup dried sundried tomatoes packed in oil
1/4 cup fresh basil (coarsely chopped)
1 tablespoon balsamic vinegar
3 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 links of Pre-Cooked Sundried Tomato Chicken Sausage(sliced thin)
1/2 cup goat cheese crumbles

Preheat oven to 425 degrees.

In a medium bowl combine tomato, onion, garlic, sundried tomatoes, basil, balsamic vinegar, olive oil, salt and pepper; mix well. (You can prep in advance up to this point.)

Once combined scoop onto prepared crust. Spread chicken sausage slices evenly over pizza and top with goat cheese crumbles.

Bake for 18-22 minutes or until crust is golden on the bottom and the goat cheese is slightly browned.

Ready for the oven...