Two-Tomato Turkey Sausage Pizza

Look for fresh pizza dough in your supermarket's bakery, or purchase it from your local pizza parlor.

Yield: 6 servings (serving size: 1 piece)
Recipe from Oxmoor House

More From Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 0.0%
  • Fat: 12.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 3.5g
  • Protein: 17.7g
  • Carbohydrate: 36.9g
  • Fiber: 2.3g
  • Cholesterol: 42mg
  • Iron: 2.6mg
  • Sodium: 761mg
  • Calcium: 183mg

Ingredients

  • 1 pound pizza dough
  • Cooking spray
  • 2 (4-ounce) links turkey Italian sausage
  • 1 tablespoon oil from sun-dried tomatoes
  • 4 oil-packed sun-dried tomatoes, drained
  • 6 (0.67-ounce) slices reduced-fat Provolone cheese (such as Sargento)
  • 2 cups grape tomatoes, halved
  • Crushed red pepper (optional)

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. While oven preheats, shape pizza dough into a 15 1/2 x 10 1/2–inch rectangle on a work surface; transfer to a large baking sheet coated with cooking spray. Place in oven on bottom rack while oven continues to preheat, and bake 10 minutes.
  3. 3. While crust prebakes, cook sausage in a skillet over medium-high heat until browned, stirring to crumble.
  4. 4. Remove crust from oven; rub with sun-dried tomato oil, and sprinkle with sun-dried tomatoes. Top with cheese, sausage, and grape tomato halves. Bake at 450° on bottom rack for 8 minutes or until crust is golden and cheese melts. Cut pizza into 6 rectangles, and sprinkle with crushed red pepper before serving, if desired.
  5. Serve with: Lemony Romaine Wedges with Cucumber
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