Best Pizza I’ve Ever Made

After a crazy week at work, I slept until noon today. It was great. When I woke up, hubby was complaining of being hungry. We didn’t have much in the kitchen, but I thought I’d use up the can of pizza dough we had and make calzones. I was looking for some filling options and realized the only cheese we had was cheddar. I found some chicken sausage in the freezer and thought it would be great with some roasted peppers, mushrooms and onions. The problem is that cheddar doesn’t go with those ingredients… I mixed up some sauce that would go with the other toppings and it ended up being the best pizza either of us have ever made! Chicken Sausage & Roasted veggie Pizza – 5 WW pts – (by ME!) – serves 8Pizza Crust – I used the canned Pillsbury kind3 chicken sausage links – I used Nature’s Promise Spiced Apple Chicken SausageRoasted red & yellow peppers – I used 1/2 jar of Trader Joe’s Fire Roasted Yellow and Red Peppers1/2 medium onion – chopped
1 cup sliced baby bella mushrooms
2 Tbsp olive oil
3 cloves garlic, minced
Sauce:
1 Tbsp garlic mustard
3 Tbsp mayonaise – I used Nayonaise (soy-based sandwich spread)
In a small skillet, heat olive oil and garlic. Add onions until they start to turn clear. Add mushrooms and continue to cook.

Squeeze the chicken sausage out of it’s casing into a large skillet. Cook until browned.

When chicken sausage is cooked through, add contents of small skillet. Also add peppers. Stir together and simmer on low.

Mix mustard and mayo to make the sauce.

At the same time, follow directions for pizza dough and bake 10 minutes. Remove from oven.

Spread sauce onto pizza and then top with other toppings. Put pizza back in the oven for 7-10 more minutes.

Enjoy!!
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 slice (1/8 pizza): 221.0 Calories, 7.5 g Fat, 24.4 mg Cholesterol, 588.2 mg Sodium, 42.8 mg Potassium, 28.5 g Carbs, 1.0 g Dietary Fiber, 5.8 g Sugar, 10.4 g Protein

WW Pts – 5

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8 Responses to “Roasted Red Pepper Dip”

  1. #
    1
    Kerstin — May 5, 2009 at 8:48 pm

    Looks yummy AND pretty healthy! I love roasted red peppers!

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    2
    Stephanie Wagner — May 5, 2009 at 11:32 pm

    Who can resist a good dip?! I was just given some hot sauce straight from Mexico and this seems like the perfect test drive for it. Great pics too!

  3. #
    3
    Julie — May 6, 2009 at 3:47 am

    Yummo…looks amazing!

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    4
    Mermaid Sweets — May 6, 2009 at 6:18 am

    Finally, a lactose tolerating recipe I want to make!! Such a teaser reading my google reader. I just made Dori’s eggplant dip and added WAY to much garlic, even as a garlic fanatic, it can be too much at a certain point. Bookmarking this, thanks.

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    5
    Soli Deo Gloria — May 6, 2009 at 6:41 am

    Hello Jen! The pretty cupcake iron-on sticker arrived! and thank you, thank you very much! My daughter loved it! Still have to get a nice shirt to go with it. I will post about it and let you know! 🙂 Thanks!

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    6
    Colleen — May 6, 2009 at 1:40 pm

    This looks so delicious and a cinch to make!

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    7
    Netts Nook — May 6, 2009 at 2:15 pm

    What a fun dip I have my jar of pepper and garlic ready. Thanks for sharing.

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    8
    themilkmanswife — May 9, 2009 at 12:38 am

    Glad you enjoyed this! Looks great!

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