Sausage and Mushroom Pizza

Dinner tonight was easy, tasty and comforting. This is a loaded pizza that you'll love! The recipe comes from Cooking Light (that I adjusted slightly). We had it with a simple salad of arugula and lemon vinaigrette.

Sausage and Mushroom Pizza

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Ingredients:

1 pound refrigerated pizza dough (or a pre-baked Boboli crust)

Cooking spray

16-17 ounces hot turkey Italian sausage

1 cup thinly sliced onion

1 (8-ounce) package presliced mushrooms

1 cup diced red or green bell pepper

1 tablespoon yellow cornmeal (if your dough is refrigerated)

3/4 cup marina or spaghetti sauce (I used spicy tomato basil spaghetti sauce)

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1 Tbsp chopped fresh parsley

Preheat oven to 450°.

If you are using refrigerated dough, place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. (I used this kind of sausage, so I sliced it and sauteed). Add onion and mushrooms; sauté 4 minutes. Add bell pepper; sauté 2 minutes.

For refrigerated dough, sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. For pre-baked, place on a cookie sheet or pizza stone.

Spread sauce over dough, leaving a 1/2-inch border. Top with sausage mixture (I drained mine a bit so it wouldn't get soggy). Sprinkle cheeses over sausage mixture. Bake at 450° on bottom oven rack for 15-17 minutes or until crust is golden. Top with chopped fresh parsley.

Enjoy!