Sausage Artichoke Pizza Recipe

Sausage Artichoke Pizza Recipe photo by Taste of Home

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Turkey sausage, tomatoes and a host of tasty toppings crown JoAnn Brass' deep-dish-pleaser. "My husband and I re-created the Chicago-style pizza we'd always enjoyed in restaurants," she notes from Glendale, Arizona.

This recipe is:

Healthy

Diabetic Friendly

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Sausage Artichoke Pizza Recipe

Prep: 25 min. + rising Bake: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1 cup water (70° to 80°)
4-1/2 teaspoons olive oil
1/2 teaspoon sugar
1 teaspoon salt
2-1/2 cups bread flour
1-3/4 teaspoons active dry yeast
1 Italian turkey sausage link (4 ounces), casing removed
1 can (14-1/2 ounces) Italian diced tomatoes, drained
2 to 3 teaspoons Italian seasoning
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1/4 cup sliced pimiento-stuffed olives
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/4 cup grated Parmesan cheese

Directions

In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes.
Meanwhile, in a nonstick skillet, crumble and cook sausage over medium heat until no longer pink; drain. Press dough into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 425° for 12-14 minutes or until lightly browned. Combine tomatoes and Italian seasoning; spread over crust. Sprinkle with sausage, artichokes, olives and cheese. Bake for 14-18 minutes or until crust is golden and cheeses are melted. Yield: 8 slices.

Nutritional Analysis: One slice equals 300 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 891 mg sodium, 33 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Originally published as Sausage Artichoke Pizza in Light & Tasty February/March 2003, p5