Lighter New Orleans Pizza

Lighter New Orleans Pizza by

Clark and Suzy Neal with Unicoi Preserves


Serves: 4


  • 1 pre-made thin pizza crust
  • ½ cup Laura Lynn pizza sauce
  • 1⁄8 tsp. cayenne pepper
  • ¼ cup Ingles rotisserie chicken breast, diced
  • ½ cup Laura Lynn low moisture, part skim shredded mozzarella cheese
  • 3 oz. link Andouille sausage, thinly sliced
  • ¼ cup red onion, diced
  • ¼ cup mixed colored bell peppers, diced
  • 1 tbsp. curly parsley, chopped


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper, then place pizza crust on prepared pan.
  2. Add pizza sauce and cayenne pepper to a small bowl, mix, then stir in diced chicken breast. Spread sauce over pizza crust, then top with mozzarella cheese.
  3. Evenly distribute sausage over the pizza, then add the onion and bell peppers.
  4. Bake 10-12 minutes or until toppings and crust are heated through, and cheese is melted.
  5. Remove from oven, top with parsley, slice and serve.
  6. *We like to use fully-cooked Andouille sausage and rotisserie chicken, such a time saver!