Ingredients
- 1 pound bulk Italian sausage
- 1 batch Best Pizza Dough
- 1 cup pizza sauce
- 4 cups shredded part-skim mozzarella cheese
- 1 medium red onion, sliced
- 1 medium green pepper, chopped
- 2 cups sliced fresh mushrooms
- Grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves, optional
Directions
- Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until sausage is no longer pink; drain.
- Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves. Or wrap pizzas and freeze for up to 2 months.
- To use frozen pizzas: Unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown.
Nutrition Facts
1 slice: 344 calories, 20g fat (7g saturated fat), 41mg cholesterol, 651mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 15g protein.
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