Pizza is my absolute favorite food, so I decided on Super Bowl Sunday to take a shot at making a somewhat homemade healthy version using a whole-wheat crust.
Originally I planned to also make the sauce, but I took a different route since I was running a little low on energy after having to fix my ice maker. I had an unopened jar of Harris Teeter Puttanesca, which I purchased not realizing it had olives in it. I do not like olives. I think they taste like dirt so I figured using the sauce as pizza sauce would be a great way to mask some of that flavor and to not be wasteful.
I must say that I thoroughly enjoyed the pizza and after having successfully fixed my ice maker, I was on cloud nine.
Chicken Sausage, Peppers & Mushroom Pizza
|8 slices||15-20 minutes|
- 1 12-inch Whole Wheat Pizza Crust (I used the Bobli brand.)
- 1.5 tsp olive oil
- 1/4 tsp basil (I eyeballed this instead of measuring.)
- 1/4 tsp oregano (I eyeballed this instead of measuring.)
- 1/4 tsp salt (I eyeballed this instead of measuring.)
- 1/4 tsp red pepper flakes (Optional: Omit if you are sensitive to spicy foods.)
- 2 links chicken sausage (I used Al Fresco Smoked Andouille.)
- 1/2 large red bell pepper (Sliced into chunks.)
- 1/2 large yellow bell pepper (Sliced into chunks.)
- 1 cup sliced mushrooms
- 1.5 cups part-skim mozzarella (Use less if you’re not a cheese fan.)
- 3/4 cup pasta sauce (I used Harris Teeter Brand Puttanesca.)
- Place crust on pizza stone or pan. Coat the crust with 1/2 tsp olive oil then season with basil oregano, salt and set aside. (Don’t omit the oil or salt but feel free to increase/decrease/omit/add other seasonings you prefer.)
- Slice the sausage then add 1 tsp of olive oil to a pan and brown. When done set it aside in a plate/dish on a paper towel to drain.
- Cook the peppers and mushrooms in the same pan until tender. The peppers will produce a lot of moisture so be prepared to drain during cooking. Once done set the peppers aside to drain.
- Add sauce to pizza crust and spread with a spoon then add half the cheese. (Remember you can add more or less cheese if you prefer.)
- Add the sausage and peppers to crust then cover with remaining cheese. ( I call this gluing so that the ingredients are nicely binding to the pizza by the cheese.)
- Bake for 15 minutes or until done.
- Cool, slice and enjoy.