Tuesday, October 20, 2009

Pizza with Sun-Dried Tomato Sausage and Peppers

This is another great recipe from the WW Comfort Classics cookbook. It was surprisingly filling. I couldn't find sun-dried tomato chicken sausages, but I did find smoked mozzarella with artichoke and garlic chicken sausage that were only 100 calories a link so I figured it would work just as well. It was delicious. I am not the biggest fan of bell peppers but I definitely didn't mind them in this dish. Again the husband was surprised to find this was another WW recipe and that it was healthy. I served this is a light Caesar salad.

Pizza with Sun-Dried-Tomato Sausage and Peppers
WW Comfort Classics Cookbook
Serves 4 (serving size 1/4 pizza)
Points: 7

2 (3 oz) fully cooked sun-dried tomato chicken sausages, sliced (I used Smoked Mozzarella with
Artichokes and Garlic chicken sausage)
1 (8oz) package sliced mushrooms (I omitted)
1/2 small red bell pepper, thinly sliced (I used green bell pepper)
2 garlic cloves, thinly sliced
1 (10 oz) thin whole-wheat pizza crust
1 cup fat-free tomato-basil pasta sauce
2/4 cup shredded fat-free mozzarella
1 tablespoon grated Parmesan

Place an oven rack on the bottom rung of the oven. Preheat the oven to 425.

Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, 3-4 minutes. Transfer to a plate. Add mushrooms and bell pepper to the skillet; cook, stirring occasionally, until softened, 5 minutes. Stir in the garlic and cook 1 minute longer. Remove from the heat.

Place the crust on a baking sheet. Spread evenly with the pasta sauce; top with the mozzarella, sausage, and mushroom mixture. Sprinkle with the Parmesan. Bake until crust is crisp and the cheese is melted, 8-10 minutes. Cut into 8 wedges.


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