Chicken Meatball Pizza

Pizza and wine really do work well together! Stick to a Cabernet/Merlot Blend - there are plenty to choose from! This pizza has a hint to acid from roasted tomatoes and a bit of creamy cheese from fresh ricotta - not too much of either to over power the wine.

• Ready In: 1 hr
• Serves: 3-4

Ingredients

• 1  lb  flavored  chicken sausage (Roasted Garlic & Herb)
• 1⁄2 cup  whole wheat breadcrumbs
• 2  large tomatoes
• 1  lb  prepared  pizza dough, thin crust
• 2  tablespoons extra virgin olive oil
• 2  teaspoons garlic powder
• 2  teaspoons dried oregano
• 2  teaspoons salt
• 2  teaspoons black pepper
• 1⁄4 cup parmesan cheese, freshly grated
• 1  lb  fresh ricotta cheese
• 1  tablespoon fresh chives, finely diced

Directions

1. Mix chicken sausage and breadcrumbs in a large bowl until well combined. Start forming into small meatballs. Set aside.
2. Preheat oven to 400 degrees. Slice tomatoes into 1/2 inch slices and place on a cooling rack, on top of a baking sheet. Sprinkle with salt and pepper. Bake for 20-25 minutes until soft in the center and crisp around the edges.
3. Stretch pizza dough to fit into a baking sheet, leaving a small crust on each edge. Brush with 1 tablespoon olive oil and sprinkle with seasonings, salt and pepper. Bake for 7 minutes until lightly brown.
4. While crust is baking, brown meatballs in a non-stick skillet with 1 tablespoon olive oil.
5. Top pre-baked crust with meatballs, tomatoes and sprinkle with parmesan cheese. Bake for 5 minutes until meatballs and crust are finished cooking.
6. Remove crust from oven. Using a small ice cream scoop, add dollops of ricotta to pizza. Place back in oven and turn off heat. Let sit for 5 minutes in the oven to warm through the ricotta, without cooking it.
7. Remove from oven, top with chives and serve!