Sarahs Thin crust veggie and sausage pizza

Name: Sarahs Thin crust veggie and sausage pizza Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: *Ragu Light - Tomato & Basil 0.5 cup (remove); *pillsbury Pizza Crust (Thin Crust)- entire pkg 1 serving (remove); Mushrooms canned 113 grams (remove); *Nature's Promise Mild Italian Chicken Sausage 1 serving (remove); *Bell Pepper Red - 1 cup chopped 1 serving (remove); Onions raw 0.5 cup chopped (remove); Tomato grape (3oz = appro 12 tomatoes) 1.5 oz (remove); *Alpine Lace reduced fat Provolone (1oz) 1 oz (remove); *Cheese - Sargento Reduced Fat Shredded Mozzarella Cheese 1 cup (remove)

(2)

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

*Ragu Light - Tomato & Basil, 0.5 cup (remove)*pillsbury Pizza Crust (Thin Crust)- entire pkg, 1 serving (remove)Mushrooms, canned, 113 grams (remove)*Nature's Promise Mild Italian Chicken Sausage, 1 serving (remove)*Bell Pepper, Red - 1 cup chopped, 1 serving (remove)Onions, raw, 0.5 cup, chopped (remove)Tomato, grape (3oz = appro 12 tomatoes), 1.5 oz (remove)*Alpine Lace reduced fat Provolone (1oz), 1 oz (remove)*Cheese - Sargento Reduced Fat Shredded Mozzarella Cheese, 1 cup (remove)

Directions

Lay crust on large baking sheet (15x11) Bake at 425 for 5 minutes. Remove from oven, spread on sauce, veggies, sausage and cheese. Return to hot oven and bake until crust is golden and cheese melted. Cut into 8 squares. One serving equals 2 slices.

Number of Servings: 4

Recipe submitted by SparkPeople user SASSYP24.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 402.0
Total Fat: 14.0 g
Cholesterol: 31.3 mg
Sodium: 1,035.6 mg
Total Carbs: 47.0 g
Dietary Fiber: 3.6 g
Protein: 16.2 g

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Member Reviews

CD6342281
This was soooo easy and tasty. We made it on Monday night and took the leftovers for lunch later in the week. - 4/10/10
VICKI47TOO
Light, crunchy crust. Delicious!
I think there may be an error on the sodium content as it doesn't taste salty at all. - 2/5/10
PSTUVI
good - 3/24/11