Italian Sausage and Reggiano "Pan Pizza"
1 package lumpia wrappers, cut off corners
1 pound loose Italian sausage
1 cup of shredded Parmesan Reggiano
1 bell pepper, sliced
1 red onion, sliced
1 cup canned diced tomatoes
1 cup of pesto
extra virgin olive oil to cook
Kosher salt and freshly ground black pepper to taste
In a non-stick pan coated lightly with extra virgin olive oil, color on one side of the lumpia wrapper until light brown and flip. Coat with cheese and flip back when other side is brown. Cook until cheese is browned. Meanwhile, in a cast iron pan, coat with olive oil, sear and brown the sausage breaking up as cooking, set aside. In same pan, caramelize the peppers and onions. Add tomatoes, and return sausage. Build ‘pizza' by topping with pesto and sausage mixture. Slice and enjoy.