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Sausage Pizza with Sweet Peppers
Nb persons: 0
Yield:
Preparation time: 20 minutes
Total time: 35 minutes
Source:
| Lean Italian-flavored chicken sausage makes a terrific substitute for the high-fat pork variety in this veggie-loaded pizza. The whole-wheat crust pumps up the fiber. Serves: 4 | |
| 2 teaspoons | olive oil, divided |
| 4 ounces | sweet Italian-flavored chicken sausage, roughly chopped |
| 1/4 teaspoon | crushed fennel seed |
| Pinch | crushed red pepper |
| 1 medium | red bell pepper, cut into 1/4-inch strips |
| 12 ounces | store-bought whole-wheat pizza dough |
| Cornmeal for pan | |
| 1/4 cup | jarred pizza sauce |
| 3 ounces | shredded part-skimmed mozzarella, (about 3/4 cup), divided |
Preheat oven to 450 with rack in the lowest position.
Pour 1 teaspoon oil into a large nonstick pan and heat over medium-high.
Add sausage and sauté for 3 minutes or just until brown, stirring occasionally.
Add fennel and red pepper; sauté for 1 minute
Transfer to a plate
Add remaining teaspoon with bell pepper with and onion.
Sauté for 10 to 12 minutes or until softened and lightly charred.
While peppers and onions are cooking, roll out pizza dough to a 12-inch circle.
Dust a baking sheet with cornmeal and arrange crust on top.
Poke lightly with a fork.
Bake for 6 minutes or until slightly puffed.
Remove from oven; prick any bubbles.
Spread with sauce, leaving a 1/2-inch border; top with a 1/2 cup cheese.
Arrange peppers and onions over top, sprinkle with remaining cheese, and top with sausage.
Bake for 10 minutes more or until cheese is melted and crust is golden and crisp.
Let cool slightly before slicing into 8 pieces, then serve.
351 calories (2 slices), 11g fat (4g sat. fat), 44g carbs, 17g protein, 6g fiber, 297mg calcium, 3mg iron, 705mg sodium
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