Spicy Sicilian Pizza with Sausage Crumbles

SERVES: 6-8 SLICES

1	Round Hand-tossed Double Dough, 12 inches
4 oz.	Hillshire Farm® All Natural* Cooked Spicy Italian Sausage
4 oz.	Sun-Dried Tomato Pesto (See sub-recipe)
1 oz.	Fennel, roasted
1 oz.	Pine nuts, roasted
1 oz.	Golden Raisins
4 oz.	Asiago & Mozzarella cheese blend
As needed	Olive Oil

Cover the pizza dough tightly and slack in cooler prior to use. Brush the crust with olive oil prior to assembling the pizza.
To make the Sun-Dried Tomato Pesto, combine all ingredients into a food processor and pulse until smooth. Set aside.
Roast both the fennel and pine nuts either in the oven or roast on a stove top grill.
To assemble each pizza, spread 4 ounces of pesto sauce evenly over the crust. Top with 4 ounces of shredded asiago & mozzarella, 4 ounces of Hillshire Farm® Spicy Italian Sausage, 1 ounce of roasted fennel and 1 ounce of roasted pine nuts.
Bake in a pre-heated 450°F impinger oven for 4 minutes and finish off with golden raisins before serving.

8 oz.	Sun Dried Tomatoes, strips
3	Garlic Cloves, peeled
As needed	Salt
As needed	Black Pepper
As needed	Olive Oil
7 oz.	Roasted Red Pepper, strips (from a jar)