Ingredients

The following ingredients have 8 Servings
  • 1 1/2 lbs (750 g) bulk hot Italian sausage
  • 1 medium red onion
  • 1 medium green bell pepper
  • 8 oz (250 g) mushrooms
  • 3 garlic cloves, pressed
  • 1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
  • 1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
  • 1 pkg (13.8 oz/283 g) refrigerated pizza crust
  • 1 1/2 cups (375 mL) shredded mozzarella cheese
  • 1 tsp (5 mL) olive oil
  • Grated fresh Parmesan cheese (optional)
  • Italian Seasoning Mix (optional)

Instruction

  • Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4-–5 minutes or until browned, breaking into crumbles using Mix ‘N Chop.Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1–-2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix ‘N Scraper®. Stir in pizza sauce and tomatoes; cook 1-–2 minutes or until simmering. Cover; remove from heat.Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef's Silicone Basting Brush.Bake, uncovered, 12-–15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.