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. Source: EatingWell Magazine, September/October 2010

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Position oven rack in the lowest position; preheat to 450 degrees 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.


Ingredient note: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.

Nutrition Facts

273 calories; 9.5 g total fat; 2.7 g saturated fat; 28 mg cholesterol; 715 mg sodium. 265 mg potassium; 34.7 g carbohydrates; 2.7 g fiber; 5 g sugar; 15.8 g protein; 450 IU vitamin a iu; 17 mg vitamin c; 13 mcg folate; 162 mg calcium; 1 mg iron; 16 mg magnesium; 1 g added sugar;

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Rating: 5 stars
Oh my gosh I love this recipe. It's so easy and adaptable. I particularly love it with Trader Joe's Sundried Tomato Chicken Sausage. So easy especially with refrigerated pizza dough (I usually use Trader Joe's Whole Wheat Pizza Dough). If you are vegetarian you can just leave out the sausage and add more mushrooms and peppers. Read More