Lightly brush the top of the dough with olive oil. Spread garlic herb aioli and marinara sauce over top leaving a 1/2-inch border around the outside. Top with cheese.
Evenly distribute the toppings over the pizza, excluding the pesto.
Cook in the impinger for 5 minutes at 550°F.
Once cooked, remove from the impinger, and allow to rest for 1-2 minutes. Drizzle with pesto over top and serve.
Ingredients
1 14 in pizza crust
1 tbsp oil, olive
2 tbsp Garlic Aioli
1/2 cup pizza sauce
6 oz cheese, mozzarella, shredded
4 oz HAND-PINCHED STYLE® Italian Sausage, Sweet, Coarse-Ground
