Scale
Ingredients
- Dip:
- 3 hot Italian chicken sausage links
- 1 green bell pepper, chopped
- 1 small yellow onion, chopped
- 1 (10 ounce) jar pizza sauce
- 1 cup part-skim shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh basil, chopped
- Cauliflower Crust Chips:
- 1 Caveman Crust (or favorite cauliflower crust)
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
Instructions
- For dip:
- Preheat oven to 475 degrees F.
- Heat a large skillet over medium-high heat.
- Remove sausages from casing, and add to skillet.
- Crumble sausage and cook through. Add to a large bowl, and set aside.
- Add chopped peppers and onions to skillet, and cook until softened, about 5-7 minutes.
- In an small oven-safe baking dish or pie pan, add pizza sauce.
- Top with cooked sausage.
- Layer with sauteed peppers and onions.
- Top with shredded mozzarella and grated parmesan.
- Bake in oven for about 8 minutes, or until cheese is bubbly and browned.
- Remove from heat and serve.
- For chips:
- Preheat oven to 475 degrees F.
- Remove crust from packaging and cardboard, and set aside.
- In a small bowl, combine melted butter and chopped garlic.
- Brush over crust to coat.
- Bake in preheated oven directly on baking rack for 7-8 minutes, or until golden brown and crispy.
- Let cool for 2 minutes, then cut into chips.
- Serve alongside prepared pizza dip
- Category: appetizer, dip