Sausage and Pepper Pizza

Sausage and Pepper Pizza Recipe
Becky Luigart-Stayner; Cindy Barr
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.


6 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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


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 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


Preheat oven to 450°.

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.

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.

Bruce Weinstein,

Cooking Light

October 2007
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