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Saturday Night Pizza

 Saturday Night Pizza
Pizza gets good-for-you with this tasty recipe. Four different veggies and a whole wheat flour deliver 6 g of fiber in each serving. —Sarah Klier, Grand Rapids, Michigan
8 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

  • 2 to 2-1/2 cups white whole wheat flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons olive oil
  • 1/2 pound Italian turkey sausage links, casings removed
  • 1 cup spaghetti sauce
  • 1 cup fresh baby spinach
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, sliced
  • 1 medium onion, sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • In a small bowl, combine 2 cups flour, yeast, oregano, salt and
  • garlic powder. Add water and oil; beat just until moistened. Stir in
  • enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a bowl coated with cooking spray,
  • turning once to coat the top. Cover and let rise for 30 minutes.
  • Meanwhile, in a large nonstick skillet, cook sausage until no longer

2 of 2

Saturday Night Pizza (continued)

Directions (continued)

  • pink; drain and set aside.
  • On a floured surface, roll dough into a 15-in. circle. Transfer to a
  • 14-in. pizza pan coated with cooking spray. Build up edges slightly.
  • Prick dough thoroughly with a fork. Bake at 450° for 5-8 minutes
  • or until lightly browned.
  • Spread crust with spaghetti sauce. Top with spinach, mushrooms,
  • pepper, onion and sausage. Sprinkle with cheese. Bake 15-20 minutes
  • longer or until cheese is melted. Yield: 8 servings.
Nutritional Facts: 1 slice equals 298 calories, 12 g fat (4 g saturated fat), 34 mg cholesterol, 756 mg sodium, 32 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.