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Sausage and Pepper Pizza

Becky Luigart-Stayner; Cindy Barr

6 servings (serving size: 1 slice)

Using a premade crust helps this dish come together much quicker than making your own. You will need to thicken the sauce with tomato paste to keep the crust crisp. For pizzeria-caliber results, bake on a preheated pizza stone.


  • 4 ounces hot turkey Italian sausage
  • Cooking spray
  • 1 cup red bell pepper strips (about 1 medium)
  • 1 cup yellow bell pepper strips (about 1 medium)
  • 1 (16-ounce) cheese-flavored pizza crust (such as Boboli)
  • 1 cup Basic Marinara
  • 1 tablespoon no-salt-added tomato paste
  • 1/2 cup (2 ounces) shredded provolone cheese
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/2 teaspoon dried oregano

Nutrition Information

  • calories 335
  • caloriesfromfat 29 %
  • fat 10.9 g
  • satfat 4.2 g
  • monofat 3.4 g
  • polyfat 2.1 g
  • protein 16.5 g
  • carbohydrate 42.8 g
  • fiber 2.9 g
  • cholesterol 23 mg
  • iron 3.1 mg
  • sodium 756 mg
  • calcium 247 mg

How to Make It

  1. Preheat oven to 450°.

  2. Remove casings from sausage. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausage and bell peppers to pan; cook 6 minutes or until bell peppers are crisp-tender and sausage is browned, stirring frequently.

  3. Place pizza crust on a large baking sheet. Combine Basic Marinara and tomato paste, stirring with a whisk; spread evenly over crust, leaving a 1-inch border. Sprinkle with cheeses and oregano; top evenly with sausage mixture. Bake at 450° for 15 minutes or until cheese melts and crust is lightly browned. Remove from oven; let stand 5 minutes before slicing.