Veggie and Sausage Skillet Pizza

A veggie- and sausage-filled variation of deep-dish pizza that will be a hit with pizza lovers.

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Servings 6

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( 3 ) Ratings

3 Ratings

5 Stars 25%

4 Stars 25%

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1 Stars 25%

Member Reviews ( 9 )

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ingredients 7
Prep Time 30 min
Total Time 1 hr 15 min

Ingredients

1/2: lb bulk Italian turkey sausage

1 1/2: cups sliced fresh mushrooms

2: medium plum (Roma) tomatoes, chopped

1/2: cup pizza sauce

1: can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain*

2: cups shredded reduced-fat mozzarella cheese (8 oz)

: Chopped green onions, if desired

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Directions

1 Heat oven to 400°F. In 6-inch nonstick skillet, cook sausage over medium-high heat 4 to 6 minutes, stirring frequently, until no longer pink. Stir in mushrooms, tomatoes and pizza sauce. Remove from heat; cover to keep warm.
2 Spray bottom and side of 12-inch cast-iron skillet or other ovenproof skillet with cooking spray. Unroll dough in skillet; press in bottom and at least halfway up side. Bake 5 minutes. Sprinkle 1 3/4 cups of the cheese over dough. Spoon sausage and vegetable mixture over cheese; top with remaining 1/4 cup cheese.
3 Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with green onions. Let stand 10 minutes before cutting. To serve, cut into 6 wedges.

EXPERT TIPS

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Expert Tips

*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.

Want a more authentic deep dish? Sprinkle 1 tablespoon cornmeal in the cast-iron skillet before adding the dough.

In place of the turkey sausage, use pork sausage, making sure to drain the cooked sausage before adding the remaining ingredients.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 910mg; 910%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 30%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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shelly533

report Posted Apr. 29, 2013 4:45 PM

I really like the artisan whole grain crust! this recipe sounds yummy! I used it to make Stromboli, flatted out dough real thin on a piece of foil I sprayed with oil. I brushed the inside of dough with home made garlic spread then layered with mushroom, onion, red bell peppers, pepperoni and shredded cheese. I used edge of foil to roll dough 2/3 of way then use other side of foil to pull other side up to close it. Turn so open edge of dough in down, close ends, put a couple slits on top. This was wonderful! (I par-boiled pepperoni so it wouldn't be so greasy)

wintermom

report Posted Apr. 11, 2013 7:11 PM

Made this tonight, using pork sausage (had on hand), olives, onions, mushrooms. Everyone loved it.

Gramz49

report Posted Aug. 14, 2012 4:47 AM

Bless your sticky doughy lil' heart. Our Doc just put us on a whole grain diet. I sure hope we see more products in whole grain. These would also make great calazones.

slosh29

report Posted Aug. 1, 2012 2:02 PM

On reviewer commented asking where the veggies were..The recipe calls for Roma tomatoes, mushrooms, onions plus I am sure whatever others you would like..You must have missed it.

lanayrose

report Posted Jul. 28, 2012 10:34 PM

looks good. One serving would be 1/6th of a pizza :)