This Sausage-Pepper Pizza comes together with refrigerated pizza dough, chicken and sun-dried tomato sausage, plenty of peppers, and melty cheese.
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
1/2 cup commercial pizza sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
How to Make It
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.
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