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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Sausage and Pepper Pizza

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.

Cooking Light OCTOBER 2007

  • Yield: 6 servings (serving size: 1 slice)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 29%
  • Fat: 10.9g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 16.5g
  • Carbohydrate: 42.8g
  • Fiber: 2.9g
  • Cholesterol: 23mg
  • Iron: 3.1mg
  • Sodium: 756mg
  • Calcium: 247mg

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Sausage and Pepper Pizza Recipe