Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light March 2011

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Credit: Oxmoor House

Recipe Summary

hands-on:
21 mins
total:
1 hr 5 mins
Yield:
6 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

320 calories; fat 9.5g; saturated fat 3.4g; mono fat 4g; poly fat 1.1g; protein 13.7g; carbohydrates 48.7g; fiber 6.5g; cholesterol 27mg; iron 1.4mg; sodium 497mg; calcium 13mg.
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