- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Peperonata and Sausage Pizza
Recipe from The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (The Countryman Press, 2004) by Patsy Jamieson
A melding of sauteed onions, bell peppers and tomatoes, peperonata is often served as an Italian antipasto.
Ingredients
Cornmeal for dusting
12 ounces whole-wheat pizza dough or other prepared dough
1 link Italian turkey sausage (4 ounces), casing removed
Peperonata
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
Directions
Place a pizza stone or inverted baking sheet on the lowest oven rack. Preheat oven to 500 degrees F or highest setting. Coat a 12 1/2-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 peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, four to six minutes. Add garlic and crushed red pepper; cook, stirring, for one minute. Add tomato and cook for three 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 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 half-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 the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately. Makes one 12-inch pizza, or four slices.
Vegetarian Variation: Replace the sausage with 1/4 cup halved Kalamata olives.
Suggestions
Per Slice: 416 calories; 17 g fat (6 g sat, 7 g mono); 37 mg cholesterol; 46 g carbohydrate; 22 g protein; 6 g fiber; 956 mg sodium. Nutritional Bonus: 67 mg vitamin C (110% DV), 45% DV vitamin A, 290 mg calcium (30% DV), 23% DV Fiber, 4 mg Iron (20% DV).