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  • Stonewall Kitchen, LLC

    Stonewall Kitchen, LLC

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      RECIPE TITLE "Sausage-Pepper Pizza"  source: Cooking Light magazine December 1999

    yields4 servings (serving size: 2 wedges) time  5 minutes difficultyeasy

      RECIPE INGREDIENTS

    2 cups presliced mushrooms
    1 cup thinly sliced onion
    1 cup red bell pepper strips
    1 cup green bell pepper strips
    1/4 cup water
    1 teaspoon dried basil
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    6 ounces chicken and sun-dried tomato sausage (such as Gerhard's), cut into 1/4-inch-thick slices
    1 (10-ounce) can refrigerated pizza crust dough
    Cooking spray
    1/2 cup commercial pizza sauce
    3/4 cup (3 ounces) shredded part-skim mozzarella cheese

      RECIPE METHOD

    Preheat oven to 425°.

    Place a large nonstick skillet over medium-high heat until hot. Add first 9 ingredients; cook 10 minutes or until vegetables are tender and liquid almost evaporates. Remove mixture from heat, and set aside.

    Unroll dough, and press into a 12-inch pizza pan coated with cooking spray. Bake at 425° for 7 minutes or until crust just begins to brown. Spread pizza sauce evenly over crust, leaving a 1/2-inch border; top with sausage mixture. Sprinkle with cheese. Bake at 425° for 8 minutes or until crust is golden.

      NUTRITION PER SERVING
    CALORIES 372(30% from fat); FAT 12.5g (sat 4.4g,mono 4.1g,poly 3.4g); PROTEIN 19.7g; CHOLESTEROL 50mg; CALCIUM 160mg; SODIUM 1011mg; FIBER 4.2g; IRON 3.9mg; CARBOHYDRATE 43g


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