Sausage, Pepper and 2-Cheese Pizza
One cup of Saturday’s Basic Marinara Sauce, some colorful veggies, and a little sausage make for tasty pizza toppings. A store-bought whole wheat thin crust makes for dinner in a flash. Why take out when you can have this?
Hint #1: I like to put the toppings directly on the sauce then sprinkle the cheese over them for maximum flavor and “cheesiness” with a minimal amount cheese.
6 ounces sausage (turkey or pork), removed from casings
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 cup Basic Marinara, homemade or store-bought
1 tablespoon tomato paste
1/2 cup mozzarella cheese, shredded
1/2 cup provolone cheese, shredded
1/2 teaspoon dried oregano, crushed
1 large pizza crust, pre-baked (I use Boboli 100% whole wheat thin crust)
Brown sausage in lightly oiled skillet; add peppers and sauté over medium-high heat, 3-4 minutes, or until slightly seared but still crunchy.
Place pizza crust on a baking stone or cookie sheet. Mix marinara sauce with tomato paste and spread evenly over crust, leaving 1/2-inch border. Top with sausage and pepper mixture. Then sprinkle with cheeses and oregano.
Bake at 450 degrees for 12-15 minutes or until cheese melts and crust in lightly browned. Let stand 5 minutes before slicing.
Hint #2: If you do not have a pizza stone, you can achieve the same crisp crust by very carefully sliding pizza directly onto oven rack. Use a cookie sheet with no edge and gently slide off then back on after cooking.