Sausage, Pepper & Mushroom Pizza
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.
From EatingWell: September/October 2010
Yield: 6 servings
Active Time: 30
Total Time: 40
- 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 mozzarella cheese, preferably “fancy”
- Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
- Roll out or stretch 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 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 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 sauce evenly over the crust. Top with the sausage, pepper and mushrooms and sprinkle with cheese. Bake until the crust is crispy and golden and the cheese is melted, 8 to 10 minutes.
Tips & Notes
- Ingredient note: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.
Nutrition Per Serving: 289 calories; 6 g fat (3 g sat, 1 g mono); 28 mg cholesterol; 37 g carbohydrates; 16 g protein; 3 g fiber; 705 mg sodium; 260 mg potassium.
Nutrition Bonus: Vitamin C (28% daily value), Calcium (16% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 1/2 high-fat meat