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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

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

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  • 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

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

Nutrition Facts

1 slice
273 calories; protein 15.8g; carbohydrates 34.7g; dietary fiber 2.7g; sugars 4.9g; fat 9.5g; saturated fat 2.7g; cholesterol 28.4mg; vitamin a iu 450IU; vitamin c 17.3mg; folate 13.4mcg; calcium 162.1mg; iron 0.6mg; magnesium 16.4mg; potassium 265.2mg; sodium 714.6mg; added sugar 1g.

2 starch, 1 vegetable, 1 1/2 high-fat meat

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