Peperonata & Sausage Pizza

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Submitted by: Patsy Jamieson	Country: U.S.A.
Quantity: One 12-inch/30-cm pizza	Preparation time: 0:50 hr. Cooking time: 0:15 hr.
Specialties: Kids

Ingredients

Directions

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F/260°C or highest setting.

Coat a 12-inch/30-cm pizza pan with cooking spray and dust with cornmeal.

Prepare whole-wheat pizza dough.

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/5-mm thick slices.

Heat 2 tsp/10 ml 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 the heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool.

On a lightly floured surface, roll the dough into a 12-inch/30-cm circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 tsp/5 mL oil.

Sprinkle mozzarella over the crust, leaving a 1/2-inch/2-mL border. Top with the peperonata and sausage. Sprinkle with Parmesan.

Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Chef's Note

A melding of sautéed onions, bell peppers and tomatoes, peperonata is often served as Italian antipasto.

For a vegetarian pizza: replace the sausage with 1/4-cup/60-mL halved Kalamata olives.

Recipe from The Essential EatingWell Cookbook.