Chicago Deep-Dish Sausage Pizza

• Meat

  • 1 lb Italian pork sausage, bulk

• Produce

  • 1/2 cup Green bell pepper
  • 2 tbsp Green onions
  • 1 cup Mushrooms, fresh
  • 2 Plum, medium

• Condiments

  • 1 can Pizza sauce
  • 1/4 cup Ripe olives

• Bread & Baked Goods

  • 1 can Pillsbury classic pizza crust, refrigerated

• Dairy

  • 1 1/2 cups Mozzarella cheese

Found on pillsbury.com

Description

Ingredients

• 1 lb bulk Italian pork sausage
• 1/2 cup chopped green bell pepper
• 1 cup sliced fresh mushrooms
• 1 can (8 oz) pizza sauce
• 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
• 1 1/2 cups shredded mozzarella cheese (6 oz)
• 2 medium plum (Roma) tomatoes, chopped
• 1/4 cup sliced ripe olives, if desired
• 2 tablespoons chopped green onions (2 medium)

Directions

• 1 Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
• 2 Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
• 3 Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.

Nutrition