Rated the recipe three stars, but I must admit to a variation and a suggestion for next time. My guys said I should go ahead and print this out for the file, so perhaps I have underrated it. I made this pizza on Boboli shells; the remainder of the recipe was made as written. Next time I will use hot sausage and add garlic and salt. It was just a bit too bland for my taste.
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)
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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
- 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
- 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.
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