Sausage, Pepper, and Onion Pizza

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

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 29%
  • Fat: 12g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.2g
  • Protein: 24.6g
  • Carbohydrate: 42g
  • Fiber: 4.9g
  • Cholesterol: 63mg
  • Iron: 2.7mg
  • Sodium: 967mg
  • Calcium: 280mg

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

  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.
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