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Sausage Pizza Recipe

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Spicy sausage, onions, mushrooms and plenty of cheese make this pizza from our Test Kitchen a real keeper. It beats the delivery variety every time—and there’s no wait! Bake up two or more and keep one on hand for busy nights. TIP: Substitute less spicy sausage or chicken and a variety of veggies and cheese to suit your family’s taste.

This recipe is:

Diabetic Friendly

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Sausage Pizza Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
3/4 pound bulk hot Johnsonville® Ground Sausage
1/2 cup sliced onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup pizza sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

With greased fingers, pat dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, cook the sausage, onion, mushrooms and green pepper over medium heat until sausage is no longer pink; drain.
Spread pizza sauce over crust. Top with sausage mixture; sprinkle with cheese. Bake at 400° for 12-15 minutes or until golden brown. Or wrap pizza and freeze for up to 2 months.
To use frozen pizza: Unwrap and place on a pizza pan; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown. Yield: 8 slices.

Nutritional Facts 1 slice (prepared with turkey sausage and reduced-fat cheese) equals 311 calories, 11 g fat (4 g saturated fat), 39 mg cholesterol, 754 mg sodium, 33 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1-1/2 fat.

Originally published as Sausage Pizza in Simple & Delicious March/April 2007, p15

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Sausage Pizza (2)

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Reviewed on Sep. 10, 2010 by Virginia08

It had good taste from all the toppings but why do you say to put the raw bread dough on an ungreased pan? I had to soak the pan and then chisel the very burned crust off my very nice pizza pan!

Reviewed on Oct. 15, 2009 by julyprincesspatricia

I used to make my own pizzas & used frozen bread dough. Question: How did you prevent the dough from sticking to an ungreased pan? Only once I forgot & had to chisel the pizza out of the pan. Never forgot again!