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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
some of our faves are asparagus and brussels sprouts too 🙂
This is the only way we eat our asparagus as well. Do people still boil asparagus? Seriously, it’s kind of a waste that way…
Sometimes the simplest recipes are the best to share. 🙂
One of my all time faves. Roasted anything, actually, but asparagus gets so crispy and flavorful!
We love to grill asparagus that has been rubbed with olive oil and sea salt–so good! 🙂
Hi there, I’ve been reading your blog for so long now and just wanted to say thanks for all your wonderful recipes. I’ve used so many that have been awesome and really tasty thank you so much! Keep up the good work!
p.s asparagus season is one of the highlights of our year to hehe. So many fantastic things you can do with it! Have you tried roasting it in orange juice and silvered almonds? Devine.
Sezasaurus – Orange and almond does sound tasty! Thanks for the idea.
I can’t remember if I’ve ever had roasted asparagus – roasted broccoli, cauliflower, brussels sprouts definitely but roasted asparagus could be a new one. Sounds awesome! 🙂
We made this last night with grilled pork chops and homemade mac and cheese. I tossed in the olive oil, garlic salt, and pepper and then probably ate 1/4 of them cold while I was waiting for the oven to heat up. Hubby and I each took a serving for our plates after they cooked and then stood in the kitchen eating the rest off the baking sheet before we had dinner! So good and so easy for our favorite veggie!