Pizza Supreme

Brighten a homemade version of a take-out favorite with two different colors of bell peppers. Use your own color combo, or any bell peppers you have on hand.

Yield: 6 servings (serving size: 2 wedges)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 21 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 9.5g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.1g
  • Protein: 13.7g
  • Carbohydrate: 48.7g
  • Fiber: 6.5g
  • Cholesterol: 27mg
  • Iron: 1.4mg
  • Sodium: 497mg
  • Calcium: 13mg

Ingredients

  • 1 (16-ounce) refrigerated fresh pizza crust dough
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 (4-ounce) turkey Italian sausage link
  • 1 cup sliced mushrooms
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced orange bell pepper
  • 1 cup thinly sliced onion
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, thinly sliced
  • 3/4 cup lower-sodium marinara sauce (such as McCutcheon's)
  • 4 ounces fresh mozzarella cheese, thinly sliced

Preparation

  1. 1. Preheat oven to 500°.
  2. 2. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a 14-inch pizza pan or baking sheet coated with cooking spray.
  3. 3. Heat oil in a large nonstick skillet over medium-high heat. Remove casing from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add mushrooms, bell peppers, onion, crushed red pepper, and garlic; sauté 4 minutes, stirring occasionally.
  4. 4. Spread sauce over dough, leaving a 1-inch border. Arrange cheese evenly over sauce. Arrange turkey mixture evenly over cheese. Bake at 500° for 15 minutes or until crust and cheese are browned. Cut into 12 wedges.
Note:

This updated version of Pizza Supreme is based on a recipe that originally ran in Cooking Light, March 2011. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.

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