Sausage, Pepper, and Onion Pizza

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

Yield:

4 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 450°.

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.

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.

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.

December 2002
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