- Active Time 20m
- Total Time 35m
Mexican pizza ready in 35 minutes! Enjoy a turkey sausage and bell pepper pizza with Old El Paso® enchilada sauce, sprinkled with cheese!
- 3 links (4 ounce each) spicy Italian turkey sausage, casings removed, crumbed
- 1/2 cup canned Old El Paso® enchilada sauce
- 1 can (13.8 ounce) Pillsbury® refrigerated artisan pizza crust with whole grain*
- 2 cups shredded Mexican cheese blend (8 ounce)
- 2 medium plum (Roma) tomatoes, chopped
- 1 medium yellow bell pepper, chopped (1 cup), if desired
- 1/4 cup chopped fresh cilantro or green onions, if desired
Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
In 12-inch skillet, cook sausage over medium heat, stirring occasionally to crumble sausage, until no longer pink; drain and remove from skillet. Gently stir enchilada sauce into sausage to coat.
Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
Spoon and spread sausage mixture over crust. Sprinkle with 1 1/2 cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining 1/2 cup cheese.
Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with cilantro. To serve, cut into 6 rows by 3 rows.
*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily. Control the heat by selecting mild, medium or hot enchilada sauce.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
420 calories; 21g total fat; 65mg cholesterol; 1060mg sodium; 33g carbohydrates; 3g fiber; 23g 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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