ISO Susage-Pepper Pizza

[Mitchdoggy]

Does anyone have the recipe for Sausage-Pepper Pizza? I pulled out the recipe from page 150 put didn't notice it continued onto to page 151. I think it was from 1999.

Since I'm getting my recipes organized there are a few loose ends!

[ChefChris]

* Exported from MasterCook *

Sausage-Pepper Pizza

Recipe By :Cooking Light Magazine. December 1999. Page: 150.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups presliced mushrooms
1 cup thinly sliced onion
1 cup red bell pepper strips
1 cup green bell pepper strips
1/4 cup water
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 ounces chicken and sun-dried tomato sausage
(such as Gerhard's), cut into
1/4-inch-thick slices
1 can (10-ounce) refrigerated pizza crust dough
Cooking spray
1/2 cup commercial pizza sauce
3/4 cup (3 ounces) shredded part-skim mozzarella
cheese

Directions.
Preparation time: 5 minutes Cooking time: 25 minutes

1. Preheat oven to 425 degrees.

2. Place a large nonstick skillet over medium-high heat until hot. Add first 9 ingredients; cook 10 minutes or until vegetables are tender and liquid almost evaporates. Remove mixture from heat, and set aside.

3. Unroll dough, and press into a 12-inch pizza pan coated with cooking spray. Bake at 425 degrees for 7 minutes or until crust just begins to brown. Spread pizza sauce evenly over crust, leaving a 1/2-inch border; top with sausage mixture. Sprinkle with cheese. Bake at 425 degrees for 8 minutes or until crust is golden. Yield: 4 servings (serving size: 2 wedges).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 13 Calories; trace Fat (5.7% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Sausage-Pepper Pizza

Recipe By :Cooking Light Magazine. December 1999. Page: 150.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups presliced mushrooms
1 cup thinly sliced onion
1 cup red bell pepper strips
1 cup green bell pepper strips
1/4 cup water
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 ounces chicken and sun-dried tomato sausage
(such as Gerhard's), cut into
1/4-inch-thick slices
1 can (10-ounce) refrigerated pizza crust dough
Cooking spray
1/2 cup commercial pizza sauce
3/4 cup (3 ounces) shredded part-skim mozzarella
cheese

Directions.
Preparation time: 5 minutes Cooking time: 25 minutes

1. Preheat oven to 425 degrees.

2. Place a large nonstick skillet over medium-high heat until hot. Add first 9 ingredients; cook 10 minutes or until vegetables are tender and liquid almost evaporates. Remove mixture from heat, and set aside.

3. Unroll dough, and press into a 12-inch pizza pan coated with cooking spray. Bake at 425 degrees for 7 minutes or until crust just begins to brown. Spread pizza sauce evenly over crust, leaving a 1/2-inch border; top with sausage mixture. Sprinkle with cheese. Bake at 425 degrees for 8 minutes or until crust is golden. Yield: 4 servings (serving size: 2 wedges).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 13 Calories; trace Fat (5.7% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


We made this awhile ago and I forgot about it, thanks for the reminder, it was very good!

Chris