Italian Sausage Pizza
Yield
4 servingsPrep
20 minCook
55 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
mild |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
|
|
| 4 | ounces |
mushrooms, canned
drained |
|
| 8 | ounces |
tomato sauce
|
|
| ½ | cup |
water
|
|
| 1 | package |
hot roll mix
|
* |
| 2 ½ | cups |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
mild |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
|
|
| 115.6 | ml/g |
mushrooms, canned
drained |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 118 | ml |
water
|
|
| 1 | package |
hot roll mix
|
* |
| 591 | ml |
monterey jack cheese
shredded |
|
Directions
Heat oven to 425 degrees F.
Grease 15 to 10 inch jelly roll pan.
Remove casing from sausage in large skillet, brown sausage with onion and green pepper; cook until vegetables are just tender.
Drain; stir in mushrooms.
Remove from heat.
In small saucepan, heat ½ cup tomato sauce and water until warm.
Reserve remaining tomato sauce for topping. In large bowl, dissolve yeast from hot roll mix in warm tomato sauce and water.
Stir in hot roll mix flour mixture, blend well.
With greased fingers, press out dough in prepared pan, forming rim around edge.
Spread reserved tomato sauce over dough; sprinkle with cheese.
Layer prepared sausage and vegetable mixture over cheese.
Bake at 425 degrees F. for 20 to 25 minutes or until crust is golden brown.
