Sausage, Pepper, and Mushroom Pizza

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Fresh ingredients shine atop a time-saving store-bought pizza crust. Sautéed broccoli rabe brings pleasant bitter notes to the meal.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 400
Fat 10.9 g
Satfat 4.6 g
Monofat 4.7 g
Polyfat 0.9 g
Protein 23.8 g
Carbohydrate 52 g
Fiber 3 g
Cholesterol 20 mg
Iron 3.5 mg
Sodium 943 mg
Calcium 451 mg

Ingredients

1 (4-ounce) sweet Italian sausage link
1 cup thinly sliced onion
1/2 cup thinly sliced red bell pepper
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
2 garlic cloves, minced
1 (14-ounce) prepared pizza crust (such as Boboli)
1/2 cup fat-free pasta sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons thinly sliced fresh basil

Preparation

1. Preheat oven to 450°.

2. Remove casing from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, pepper, and mushrooms to pan; sauté 8 minutes or until tender. Stir in garlic; sauté 1 minute. Place crust on a large baking sheet. Spread pasta sauce evenly over crust, leaving a 1/4-inch border. Top evenly with mushroom mixture. Sprinkle evenly with cheese. Bake at 450° for 8 minutes. Remove from oven; sprinkle evenly with basil. Cut pizza into 8 wedges.

Note:

July 2009