Sausage, Pepper, and Mushroom Pizza

Yum! We had left over sausage from the sausage calzones earlier in the week. So I cooked that up (spicy sausage) and D sliced everything and then I sauteed it. The taste was outstanding. We each had 2 servings and no side.

Sausage, Pepper, and Mushroom Pizza

Photo by ALB

Fresh ingredients shine atop a time-saving store-bought pizza crust. Sautéed broccoli rabe brings pleasant bitter notes to the meal. Bring lightly salted water to a boil in a large saucepan. Add 4 cups chopped broccoli rabe; cook 2 minutes. Drain and rinse with cold water; drain well. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add broccoli rabe and 1/4 teaspoon crushed red pepper to pan; sauté 2 minutes or until thoroughly heated. Sprinkle with 1/4 teaspoon salt.

Ingredients
1 (4-ounce) sweet Italian sausage link
1 cup thinly sliced onion
1/2 cup thinly sliced red bell pepper
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
2 garlic cloves, minced
1 (14-ounce) prepared pizza crust (such as Boboli)
1/2 cup fat-free pasta sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons thinly sliced fresh basil


Preparation
1. Preheat oven to 450°.
2. Remove casing from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, pepper, and mushrooms to pan; sauté 8 minutes or until tender. Stir in garlic; sauté 1 minute. Place crust on a large baking sheet. Spread pasta sauce evenly over crust, leaving a 1/4-inch border. Top evenly with mushroom mixture. Sprinkle evenly with cheese. Bake at 450° for 8 minutes. Remove from oven; sprinkle evenly with basil. Cut pizza into 8 wedges.


Yield: 4 servings (serving size: 2 wedges)

CALORIES 400 ; FAT 10.9g (sat 4.6g,mono 4.7g,poly 0.9g); CHOLESTEROL 20mg; CALCIUM 451mg; CARBOHYDRATE 52g; SODIUM 943mg; PROTEIN 23.8g; FIBER 3g; IRON 3.5mg

Cooking Light, JULY 2009