Brighten a homemade version of a take-out favorite with two different colors of bell peppers. Use your own color combo, or any bell peppers you have on hand.
1 (16-ounce) refrigerated fresh pizza crust dough
2 teaspoons olive oil
1 (4-ounce) turkey Italian sausage link
1 cup sliced mushrooms
1 cup thinly sliced red bell pepper
1 cup thinly sliced orange bell pepper
1 cup thinly sliced onion
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
3/4 cup lower-sodium marinara sauce (such as McCutcheon's)
4 ounces fresh mozzarella cheese, thinly sliced
How to Make It
Preheat oven to 500°.
Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a 14-inch pizza pan or baking sheet coated with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Remove casing from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add mushrooms, bell peppers, onion, crushed red pepper, and garlic; sauté 4 minutes, stirring occasionally.
Spread sauce over dough, leaving a 1-inch border. Arrange cheese evenly over sauce. Arrange turkey mixture evenly over cheese. Bake at 500° for 15 minutes or until crust and cheese are browned. Cut into 12 wedges.
This updated version of Pizza Supreme is based on a recipe that originally ran in Cooking Light, March 2011. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.
This was rather juicy when I removed it from the oven, but I just drained it off. I couldn't find lower-sodium marinara or fresh pizza dough at my well-stocked market, but I made due. Delicious recipe!
What a fun recipe! I used chicken sausage and omitted the onion and we thought it was superb! I would definitely make it again. I cooked the sausage separately from the peppers/mushrooms and reserved part of the pizza for the kids with just sausage.