This good-for-you pizza combines savory chicken sausage with fresh fruit and vegetables. It makes for a unique dinner that won’t sabotage your waistline.
—LINDSAY WILLIAMS HASTINGS, MN
PREP: 40 MIN. + STANDING • BAKE: 15 MIN. • MAKES: 4 SERVINGS
1/2 cup all-purpose flour
1/2 to 3/4 cup whole wheat flour
1 teaspoon quick-rise yeast
1/2 teaspoon salt
Dash sugar
1/2 cup warm water (120° to 130°)
4 1/2 teaspoons olive oil
1 tablespoon honey
TOPPINGS
1 small onion, chopped
3 teaspoons cider vinegar, divided
2 teaspoons maple syrup, divided
Dash salt
Dash cayenne pepper
2 teaspoons olive oil
1 1/2 teaspoons chopped fresh sage
1 teaspoon Dijon mustard
1 tablespoon cornmeal
2 cups chopped beet greens or fresh spinach
1/2 cup chopped apple
2 fully cooked apple chicken sausage links or flavor of your choice (3 ounces each), sliced
3/4 cup shredded smoked cheddar cheese
1. In a small bowl, combine the all-purpose flour, 1/2 cup whole wheat flour, yeast, salt and sugar. Stir in the water, oil and honey; beat just until moistened. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover dough and let rest for 30 minutes.
3. Meanwhile, in a large skillet, saute the onion, 2 teaspoons vinegar, 1 teaspoon syrup, salt and cayenne in oil until onion is tender. Remove from the heat; stir in the sage, mustard and remaining vinegar and syrup.
4. Grease a 12-in. pizza pan; sprinkle with cornmeal. Roll out the dough to fit prepared pan; prick thoroughly with a fork.
5. Bake at 450° for 5-8 minutes or until edges are lightly browned.
6. Arrange the onion mixture, beet greens, apple, sausages and cheese over top. Bake 5-7 minutes longer or until crust is golden and cheese is melted.
PER SERVING 388 cal., 17 g fat (6 g sat. fat), 48 mg chol., 836 mg sodium, 41 g carb., 4 g fiber, 20 g pro. Diabetic Exchanges: 3 lean meat, 2 1/2 starch, 1 1/2 fat.