Tuesday, February 9, 2010

{bruschetta pizza}

prep. 25 min. / bake 10 min.
  • 1/2 pound reduced-fat bulk pork sausage
  • 1 prebaked 12-inch pizza crust
  • 1 package (6 ounces) sliced turkey pepperoni (we only used half a package)
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1-1/2 cups chopped plum tomatoes
  • 1/2 cup fresh basil leaves, thinly sliced (we used 2 tsp. dried)
  • 1 tablespoon Crisco® Pure Olive Oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Additional fresh basil leaves, optional


  • In a small skillet, cook sausage over medium heat until no longer pink; drain. Place crust on an ungreased baking sheet. Top with pepperoni, sausage and cheese. Bake at 450° for 10-12 minutes or until cheese is melted.
  • In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt and pepper. Spoon over the pizza. Garnish with additional basil if desired. Yield: 8 slices.
If not using fresh basil, we would cook it with the tomatoes on it. either that or use a little bit of sauce, maybe just a tad dry. But the flavor was to die for. Not for those with heartburn though. :)

Nutrition Facts: 1 slice equals 346 calories, 17 g fat (6 g saturated fat), 62 mg cholesterol, 1,044 mg sodium, 26 g carbohydrate, trace fiber, 24 g protein.

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