{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

Directions

• 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.