This month's supper club theme was pizza. As you can see, we had a couple varieties of pizza and two varieties of pasta salad. Not pictured: an antipasto tray and buffalo wings. One of the members brought craft sodas. Dessert consisted of fruit filled "pies".
My Sausage, Pepper, and Mushroom pizza was the only one with a store-bought crust. I had originally planned on using the naan recipe I used for our Indian themed supper club meet for the crust, but I didn't have time to make the dough. The pizza was very easy to throw together though, and it turned out pretty tasty. I'll definitely use this recipe again.
Sausage, Pepper, and Mushroom Pizza from Cooking Light (July 2009)
INGREDIENTS:
1 (4-oz) sweet Italian sausage link (I used spicy since I like spicy foods)
1 cup thinly sliced onion
½ cup thinly sliced red bell pepper (I also added yellow and green bell peppers since I had some on hand)
1 (8-oz) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
2 garlic cloves, minced
1 (14-oz) prepared pizza crust (I used the Boboli's 12" original crust)
½ cup fat-free pasta sauce
¾ cup (3-oz) shredded part-skim mozzarella cheese
2 tbsp thinly sliced fresh basil
DIRECTIONS:
1. Preheat oven to 450 degrees.
2. Remove casing from sausage. Cook sausage in large nonstick skillet over medium-high heat until browned, stirring to crumble the sausage.
3. Add onion, pepper, and mushrooms to the pan; saute 8 minutes or until tender. Stir in garlic; saute for another minute.
4. Place crust onto a large baking sheet. Spread pasta sauce evenly over crust, leaving a ¼-inch border. Top evenly with the mushroom mixture. Sprinkle evenly with cheese. Bake at 450 degrees for 8 minutes. Remove from oven; sprinkle pizza evenly with the basil.
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