Post by bee on Mar 21, 2007 20:12:35 GMT -5
EXCELLENT!!!!
Hubby said "you need to make this one more often" ~ thats a good thing. I used Emerils Chicken and Apple Smoked Sausages and omitted the mushrooms because I didn't have any. Really, it did NOT need the mushrooms. I also used Jamie Olivers "The Naked Chefs" dough for this pizza and baked it in a retangular pan. It turned out great.
Sausage-Pepper Pizza
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
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.
Yield: 4 servings (serving size: 2 wedges)
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
Cooking Light, DECEMBER 1999
Hubby said "you need to make this one more often" ~ thats a good thing. I used Emerils Chicken and Apple Smoked Sausages and omitted the mushrooms because I didn't have any. Really, it did NOT need the mushrooms. I also used Jamie Olivers "The Naked Chefs" dough for this pizza and baked it in a retangular pan. It turned out great.
Sausage-Pepper Pizza
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
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.
Yield: 4 servings (serving size: 2 wedges)
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
Cooking Light, DECEMBER 1999