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Sausage Artichoke Pizza

 Sausage Artichoke Pizza
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.
8 ServingsPrep: 25 min. + rising Bake: 15 min.

Ingredients

  • 1 cup water (70° to 80°)
  • 4-1/2 teaspoons olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 2-1/2 cups King Arthur Unbleached 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

2 of 2

Sausage Artichoke Pizza (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.