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Crazy-Crust Sausage Pizza

This tasty pizza has an unusual crepe-like crust. The fast-to-fix entree gets its great flavor from sausage, green pepper, mushrooms and mozzarella. —Marie McConnell, Shelbyville, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 slices

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup all-purpose flour
  • 2/3 cup whole milk
  • 2 large eggs
  • 1 teaspoon salt
  • 1 tablespoon cornmeal
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup pizza sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large skillet, cook the sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink and vegetables are tender; drain.
  • In a large bowl, combine the flour, milk, eggs and salt. Grease a 14-in. pizza pan; sprinkle with cornmeal. Pour batter into pan, tilting to cover. Spoon sausage mixture over batter; sprinkle with oregano and pepper.
  • Bake at 425° for 10-12 minutes or until lightly browned. Spread with pizza sauce; sprinkle with cheeses. Bake 5-10 minutes longer or until sauce is heated through and cheese is melted.
Nutrition Facts
1 slice: 267 calories, 14g fat (6g saturated fat), 91mg cholesterol, 869mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 15g protein.

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Reviews

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Average Rating:
  • katlaydee3
    Dec 12, 2012

    This was a delicious recipe and much different from usual pizza crust.

  • wranglergirl
    Jul 7, 2009

    This is really good! And fun!Next time I will not add the salt. I did add Italian seasoning,onion and garlic powder to the crust dough. And, I will pre-bake the crust before adding the meat - the center of crust was not done enough for me.

  • portx5
    Aug 29, 2006

    No comment left

  • riche
    Aug 19, 2006

    No comment left

  • 1Domestic_Goddess
    Jul 29, 2006

    No comment left

  • Carolyn
    Jul 23, 2006

    No comment left