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Sausage, Pepper, and Onion Pizza

Sausage, Pepper, and Onion Pizza
Randy Mayor; Katie Stoddard

4 servings (serving size: 1 piece)

A robust topping of turkey sausage, onions, and peppers crown this satisfying Chicago-style pizza. French baguette halves mimic the traditional deep-dish crust—a real timesaver.


  • Cooking spray
  • 1 1/2 cups vertically sliced onion
  • 1 cup green bell pepper strips
  • 2 (4-ounce) links turkey Italian sausage
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) loaf French bread, cut in half horizontally
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 375
  • caloriesfromfat 29 %
  • fat 12 g
  • satfat 5.1 g
  • monofat 4.2 g
  • polyfat 2.2 g
  • protein 24.6 g
  • carbohydrate 42 g
  • fiber 4.9 g
  • cholesterol 63 mg
  • iron 2.7 mg
  • sodium 967 mg
  • calcium 280 mg

How to Make It

  1. Preheat oven to 450°.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion and green bell pepper strips, and sauté 6 minutes or until tender.

  3. Remove casings from sausage. Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble. Add crushed red pepper and diced tomatoes, and cook 5 minutes or until mixture thickens.

  4. Spread sausage mixture evenly over cut sides of bread, and sprinkle evenly with cheese. Place bread halves on a baking sheet. Bake at 450° for 5 minutes or until cheese melts. Cut each pizza in half.