Recipe
Author
Hy-Vee Seasons Magazine
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Description
To roast peppers at home, simply put them on a baking sheet and place in a 500-degree oven for 30 to 40 minutes. The skins will be wrinkled and charred. Cover the pan in aluminum foil, and once the peppers are cooled, peel the skins off.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. ground Italian sausage | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 clove(s) garlic, minced | ||
| 1 tbsp. chopped fresh basil or 1 tsp Hy-Vee dried basil | ||
| 1 tsp. chopped fresh oregano or 1/2 tsp Hy-Vee dried oregano | ||
| 1 large red bell pepper, roasted and peeled | ||
| 1 large yellow or orange bell pepper, roasted and peeled | ||
| ½ c. red onion slices | ||
| 1 (12 inch) prepared fully baked thin and crispy whole wheat pizza crust | ||
| ⅓ c. Hy-Vee pizza sauce | ||
| 1 (4 oz) pkg soft unripened goat cheese, sliced | ||
| Fresh watercress leaves, optional |
Directions
- Preheat oven to 425 degrees. In a large skillet cook sausage until brown; drain. In a medium bowl, combine olive oil, garlic, basil and oregano. Chop bell peppers and toss with onion slices into olive oil mixture.
- Place pizza crust on a large baking sheet. Spread pizza sauce evenly over crust. Top with sausage and bell pepper mixture. Top with goat cheese.
- Bake until heated through and cheese begins to brown, about 12 to 15 minutes. Sprinkle with watercress.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 30mg
- Sodium: 820mg
- Total Carbohydrates: 32g
- Protein: 17g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 110%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Health 2014.