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Sausage, Pepper, & Onion Pizza

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Sausage Pepper Pizza

One of my pumpkins was sick on the couch all day yesterday.  She was pretty pitiful, so I thought that I should hang out on the couch as well.  She needed company, and I needed to catch up on my Spongebob and Hannah Montana.  We both needed some downtime to perfect our Doodle Jump moves, which I consider to be an important life skill.  So it was a win-win.Anyway, since I spent the day refreshing my poor patient’s beverages, taking in the mis-adventures of an underwater yellow sponge, and playing Doodle Jump until my mind was numb, I was kind of at a loss when dinner time rolled around.  At 5:00 I went to the fridge to see what I could pull together.  And I wasn’t optimistic.

This is what I had:  half an onion, half a pound of leftover sale Italian sausage, and a red bell pepper.  I also had one Mama Mary’s pizza crust (from when they were on sale two weeks ago) and a chunk of mozzarella. I found a pizza recipe on Cooking Light, and decided to run with it.

As originally written, the crust for this pizza is supposed to be a loaf of French bread, sliced in half horizontally.  If you wanted to proceed in that direction (and if you have to go to the store anyway), I would absolutely give it a try – alternately, I think it would also be totally de-lish on a halved loaf of the sale Ecce Panis ciabatta (one of my fav’s!).

By the way, the Ecce Panis breads are fabulous, if you haven’t tried them – and no, they didn’t pay me to say that!

The good news is that Pumpkin #3 is back at school today, I’m off the couch, and haven’t reached for Doodle Jump one single time today.  My wrists were on the verge of carpal tunnel, so it’s just as well!

SAUSAGE, PEPPER, & ONION PIZZA
Yield 4 Servings
SOURCE:  cookinglight.com

1 c. julienned yellow onion (Super Sweet onions are on sale this week, 2/23/11 to 3/1/11)
1 red bell pepper, cored, seeded, and julienned (organic red bell peppers are also on sale this week)
8 oz. sweet Italian sausage (Sendik’s Own Italian Sausage is also on sale)
t. crushed red pepper
1 14.5 oz can diced tomatoes, undrained (big cans of Red Gold Tomatoes are also on sale this week; freeze half for later)
1 (8 oz.) loaf of French bread (or swap in Ecce Panis sale ciabatta, or any pre-made crust you like)
1 c. shredded part skim mozzarella cheese
1 -2 T. grated Parmesan or Romano cheese

Preheat oven to 450.

Heat a large non-stick skillet coated with cooking spray over medium0high heat.  Add julienned onion and pepper and sauté 6 minutes or until tender.  Remove from pan and set aside.

Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble.  Add crushed red pepper and diced tomatoes, and simmer 5 – 10 minutes, or until mixture is reduced and thickened.

Place the bread halves on a baking sheet and sprinkle them evenly with the mozzarella cheese.  Spoon the sausage mixture evenly over the cheese, then top evenly with grated Parmesan.  Bake pizzas for 5 – 10 minutes, or until cheeses melt and topping is hot.  Cut each pizza in half and serve.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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