Sausage, Pepper, and Mushroom Pizza

By Snoo

Fresh ingredients shine atop a time saving store bought pizza crust. Sauteed 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; saute 2 minutes or until thoroughly heated. Sprinkle with 1/4 teaspoon salt.

serving size: 2 wedges
Cal 400
Fat 11g
Protein 24g
Carb 52g
Fiber 3g
Sodium 943mg

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.