Peperonata and Sausage Pizza
A melding of sauteed onions, bell peppers and tomatoes, peperonata is often served as an Italian antipasto. For a vegetarian pizza, replace the sausage with 1/4 cup halved Kalamata olives.
Cornmeal for dusting
Whole-Wheat Pizza Dough (see recipe) or prepared dough
1 link Italian turkey sausage (4 ounces), casing removed
3 teaspoons extra-virgin olive oil, divided
1 cup slivered onion (1 medium)
1 cup thinly sliced red bell pepper (1/2 large)
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
3/4 cup diced tomato (1 medium)
2 teaspoons red-wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste
1 cup grated part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500Â°F or highest setting. Coat a 121/2-inch pizza pan with cooking spray and dust with cornmeal.
Prepare Whole-Wheat Pizza Dough, if using.
Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4-inch-thick slices.
Meanwhile, prepare the peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove from heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool.
On a lightly floured surface, roll dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.
Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and sausage. Sprinkle with Parmesan.
Place the pizza pan on the heated pizza stone (or baking sheet) and bake until the bottom of the crust is crisp and golden, 10 to 14 minutes.
Makes one 12-inch pizza, for 4 slices.
Per slice: 370 calories; 15 g total fat (5 g sat, 7 g mono); 40 mg cholesterol; 41 g carbohydrate; 20 g protein; 5 g fiber; 939 mg sodium…definitely a high sodium content. If you like this recipe, as your Registered Dietician how you might achieve an acceptable level of sodium with this recipe.