Look for fresh pizza dough in your supermarket’s bakery, or purchase it from your local pizza parlor.
Ingredients
- 1 pound pizza dough
- Cooking spray
- 2 (4-ounce) links turkey Italian sausage
- 1 tablespoon oil from sun-dried tomatoes
- 4 oil-packed sun-dried tomatoes, drained
- 6 (0.67-ounce) slices reduced-fat Provolone cheese (such as Sargento)
- 2 cups grape tomatoes, halved
- Crushed red pepper (optional)
How to Make It
- Preheat oven to 450°.
- While oven preheats, shape pizza dough into a 151⁄2 x 101⁄2–inch rectangle on a work surface; transfer to a large baking sheet coated with cooking spray. Place in oven on bottom rack while oven continues to preheat, and bake 10 minutes.
- While crust prebakes, cook sausage in a skillet over medium-high heat until browned, stirring to crumble.
- Remove crust from oven; rub with sun-dried tomato oil, and sprinkle with sun-dried tomatoes. Top with cheese, sausage, and grape tomato halves. Bake at 450° on bottom rack for 8 minutes or until crust is golden and cheese melts. Cut pizza into 6 rectangles, and sprinkle with crushed red pepper before serving, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 312 kcal Calories from Fat: 112.5 kcal |
|
% Daily Value*
|
| Total Fat 12.5 g 36% |
Saturated Fat 3.5 g 18% |
Trans Fat 0.0 g |
Cholesterol 42 mg 14% |
Sodium 761 mg 13% |
carbohydrates 36.9 g 28% |
Dietary Fiber 2.3 g 6% |
Protein 17.7 g 35% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
