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 Light DECEMBER 2002
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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