I’ve been making a lot of “mini” things lately. Just a few days ago I posted my Mini Goat Cheese Balls and here I am making mini pizzas. This is a trend that seems it’s not going anywhere anytime soon, and I’m just fine with that.
I whipped up this recipe after Johnsonville asked if I’d enter their recipe contest. As part of their blogger panel, they make such requests from time to time. You know how much I love their sausage; it was a part of life growing up in Wisconsin, and as a blogger who has flown to work with them on several occasions, I’ve also gotten to know a few of their key folks and the culture there. Let’s just say it’s safe to say that I’m a big Johnsonville fan all the way around.
Their recipe contest can be found on their Facebook page. The contest asks participants to post a photo of their unique “Italian Inspired” recipe incorporating Johnsonville Italian Sausage. The grand prize is a culinary trip for two to Abruzzo, Italy! If you have a good, original recipe up your sleeve using Italian sausage, you should give it a shot (it ends April 1st, so get cookin’)! I’ve never been to Italy but that would make for a nice anniversary present for Alan :-)
These pizzas are quick to make and have a different flair from your typical sausage pizza. They’d make a great appetizer for a party, an easy lunch or even dinner with a salad.
Italian Sausage Mini Pizzas with Balsamic Syrup
- 1 package pizza dough (or use your favorite recipe)
- 1 package ground Johnsonville Italian Sausage, cooked and crumbled
- 1/2 c balsamic vinegar
- 1 T dijon mustard
- 1 c finely shredded mozzarella cheese
- 2 tomatoes, sliced thinly
- 1/4 cup chopped parsley
Preheat oven to 375F. Roll pizza dough until very thin (a thin crust works best with these). Cut out 12 3-inch circles from dough. Place dough circles on ungreased sheet pan.
Meanwhile, boil vinegar until reduced to 1/4 cup and is a syrup consistency. Whisk in mustard; if not syrupy enough boil for one more minute. Using a pastry brush (silicone is best but any will do), brush balsamic syrup generously over dough rounds. Sprinkle with 2 t mozzarella. Top with one slice of tomato and cooked sausage.
Bake mini pizzas for 10-12 minutes or until dough is nicely browned. Remove from oven, sprinkle with parsley and serve.