Italian Sausage, Mushroom & Red Onion Pizza
September 02, 2015
"If you can't find light Provolone cheese, you can use light Monterey Jack or any light cheese you prefer."
- Serving Size: 1 (219.2 g)
- Calories 417.8
- Total Fat - 26.8 g
- Saturated Fat - 10.8 g
- Cholesterol - 117.2 mg
- Sodium - 1816.3 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 0.9 g
- Sugars - 0.8 g
- Protein - 35.8 g
- Calcium - 360.1 mg
- Iron - 2.3 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Preheat oven to 425F.
Spray a 10" non-stick skillet with cooking spray or add a bit of olive oil.
Remove and discard casing from sausage.
Break or cut sausage into small pieces and add to skillet along with the onions.
Cook and stir over medium-high heat until sausage is cooked through and onions begin to soften, about 3 minutes.
Break up any large pieces of sausage as it is cooking.
Stir in mushrooms and cook until mushrooms are tender about 5 more minutes.
Add oregano, mix well and remove from heat.
Spread pizza sauce evenly over crust.
Top with Parmesan cheese.
Spoon sausage mixture evenly over cheese.
Sprinkle provolone evenly over sausage mixture.
Place pizza directly on middle oven rack and bake for about 10 minutes, until cheese is completely melted and edges are lightly browned.
Tips & Variations
No special items needed.