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 Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 400
  • Fat: 10.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.8g
  • Carbohydrate: 52g
  • Fiber: 3g
  • Cholesterol: 20mg
  • Iron: 3.5mg
  • Sodium: 943mg
  • Calcium: 451mg

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. 1. Preheat oven to 450°.
  2. 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.
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