- Special Pricing
This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but there’s no tipping required when you make it yourself. Plus you get it fresh from your oven, and with whole-wheat dough and a generous amount of vegetables on top it’s far better for you.
- 1 pound prepared pizza dough, preferably whole-wheat (see Note)
- 6 ounces Italian turkey sausage, about 2 large links, casings removed
- 1 green bell pepper, sliced
- 2 cups sliced mushrooms
- 1/4 cup water
- 1 cup prepared marinara or pizza sauce
- 1 cup shredded part-skim mouncezerella, preferably “fancy”
- Ingredient Note: Look for balls of whole-wheat pizza dough, fresh or frounceen, at your supermarket. Choose a brand without hydrogenated oils.
Position an oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.
Roll out or stretch the dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, crumble the sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon, until cooked through, 3 to 5 minutes. Place the bell pepper, mushrooms and water in a large microwave-safe bowl. Cover and microwave on High until just tender, 3 to 4 minutes. Drain.
Spread the sauce evenly over the crust. Top with the sausage, pepper and mushrooms and sprinkle with the cheese. Bake until the crust is crispy and golden and the cheese is melted, 8 to 10 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
289 calories; 6g total fat; 3g total saturated fat; 28mg cholesterol; 705mg sodium; 37g carbohydrates; 3g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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