Sicilian Sausage-Stuffed Pizza

Serves 8

• ½ pound fully cooked smoked chicken sausages, coarsely chopped
• 1 pound cremini or white mushrooms, sliced
• 1 onion, chopped
• 1 tomato, chopped
• 1 large garlic clove, minced
• ½ cup shredded part-skim mozzarella cheese
• ¼ cup part-skim ricotta cheese
• ¼ cup grated pecorino Romano or Parmesan cheese
• ½ recipe (about 1 pound) Whole Wheat Pizza Dough

1 Place rack on lowest rung of oven. Preheat oven to 450ºF. Spray pizza pan or baking sheet with nonstick spray.

2 Spray large skillet with nonstick spray and set over medium-high heat. Add sausages and cook, stirring, until lightly browned, about 5 minutes; transfer to large bowl.

3 Add mushrooms and onion to skillet; cook, stirring, until mushroom liquid is released and it evaporates, about 10 minutes. Stir in tomato and garlic; cook 1 minute longer. Add mushroom mixture to sausages in bowl; let cool. Stir in mozzarella, ricotta, and Romano.

4 Turn dough out onto lightly floured work surface and knead until smooth; cut in half. With lightly floured rolling pin, roll one piece of dough into 12-inch round. Transfer dough to prepared pizza pan. Spread sausage filling evenly over dough, leaving ¾-inch border. Lightly brush edge of dough with water.

5 Roll remaining piece of dough into 12-inch round; place on top of filling. Press edges together to seal; crimp edge. Cut 5 slits in top of dough to allow steam to escape. Bake until crust is golden, about 15 minutes. Let cool 5–10 minutes and serve hot, or transfer to wire rack to cool and serve warm or at room temperature. Cut into 8 wedges.

Per serving (1 wedge): 168 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 30 mg Chol, 387 mg Sod, 19 g Total Carb, 3 g Sugar, 3 g Fib, 12 g Prot, 109 mg Calc. PointsPlus value: 4

Cook’s Note

Enjoy this stuffed pizza with a crisp radicchio, endive, and arugula salad tossed with red wine vinegar and a pinch of salt.