Sausage-Pepper Pizza

recipe
This Sausage-Pepper Pizza comes together with refrigerated pizza dough, chicken and sun-dried tomato sausage, plenty of peppers, and melty cheese.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Recipe Time

Prep: 5 Minutes

Nutritional Information

Calories 372
Caloriesfromfat 30 %
Fat 12.5 g
Satfat 4.4 g
Monofat 4.1 g
Polyfat 3.4 g
Protein 19.7 g
Carbohydrate 43 g
Fiber 4.2 g
Cholesterol 50 mg
Iron 3.9 mg
Sodium 1011 mg
Calcium 160 mg

Ingredients

2 cups presliced mushrooms
1 cup thinly sliced onion
1 cup red bell pepper strips
1 cup green bell pepper strips
1/4 cup water
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 ounces chicken and sun-dried tomato sausage (such as Gerhard's), cut into 1/4-inch-thick slices
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1/2 cup commercial pizza sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 425°.

Place a large nonstick skillet over medium-high heat until hot. Add first 9 ingredients; cook 10 minutes or until vegetables are tender and liquid almost evaporates. Remove mixture from heat, and set aside.

Unroll dough, and press into a 12-inch pizza pan coated with cooking spray. Bake at 425° for 7 minutes or until crust just begins to brown. Spread pizza sauce evenly over crust, leaving a 1/2-inch border; top with sausage mixture. Sprinkle with cheese. Bake at 425° for 8 minutes or until crust is golden.

Note:

December 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note