Sausage-Pepper Pizza

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

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Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 30%
  • Fat: 12.5g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3.4g
  • Protein: 19.7g
  • Carbohydrate: 43g
  • Fiber: 4.2g
  • Cholesterol: 50mg
  • Iron: 3.9mg
  • Sodium: 1011mg
  • Calcium: 160mg


  • 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


  1. Preheat oven to 425°.
  2. 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.
  3. 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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