8oz Graziers Raw Jalapeño Jack
1lb raw pizza dough
14oz. Lit’l smokies sausages (cut off ends to look like fingernails)
4 tablespoons basil pesto sauce
4oz thinly sliced prosciutto
4oz raw Italian sausage
14oz pizza sauce
6 garlic cloves
5 green cherry tomatoes
6 garlic stuffed olives sliced
Preheat oven to 500 degrees Fahrenheit.
Brown Italian sausage in saucepan on medium heat.
Add pizza sauce and simmer for 5 minutes.
Shred the jalapeño jack into a bowl and set aside.
Roll pizza dough out to 10 inches in diameter. Par bake for 5 minutes on baking sheet. Take out of oven and spread 3/4 amount of pesto on dough. Top with Graziers Jalapeño Jack, lit’l smokies sausages, and garlic, then finish baking for 2 minutes. Garnish with olives, cherry tomatoes, prosciutto, sauce with Italian sausage, and pesto sauce.