Crust:

1 (6.5 ounce) package Martha White Yellow Cornbread Mix

1 egg, beaten

½ cup milk

½ cup red pepper pesto

Toppings:

1 (14 ounce) can artichokes hearts, drained and coarsely chopped

2 roasted red peppers, drained and chopped (about ¾ cup)

2 plum tomatoes, diced

1½ cups shredded Fontina cheese

2 tablespoons chopped fresh sage

1. Preheat oven to 425 degrees. In a 10-inch Lodge cast iron skillet, cook sausage, onion and garlic over medium high heat for 5 minutes or until sausage is brown and vegetables are tender. Add red pepper; remove from skillet. Wipe out skillet with paper towel; place in oven to heat.

2. In medium bowl, combine cornbread mix, egg, milk and pesto. Pour into hot skillet; top with sausage mixture, artichoke hearts, red peppers and tomatoes. Bake for 15 to 18 minutes. Sprinkle with cheese and sage. Return to oven; bake 5 minutes or until cheese is melted.