Friday, September 24, 2010

Sicilian Sausage-Stuffed Pizza*

Isn't this one a beauty?  The photo doesn't do it justice.  It is a stuffed pizza pie, and 5 points of deliciousness!


1/2 lb fully cooked smoked chicken sausage, coarsely chopped
1 lb fresh cremini mushrooms, sliced
1 medium onion, chopped
1 large garlic clove, minced
1/2 cup shredded part-skim mozzarella cheese
1/4 cup part-skim ricotta cheese
1/3 cup grated Parmesan cheese
1 lb pizza dough, at room temperature (I used a whole wheat recipe)


  • Preheat the oven to 500 degrees.  Open the window so that you don't melt.  Pull out your skillet, spray it with non-stick cooking spray, and throw it onto the stove over a medium-high heat.  Toss in the sausage, and cook until lightly browned.  Transfer sausage to a bowl. 
  • Add mushrooms and onion to the skillet, stirring occasionally, until the mushrooms release their liquid, it evaporates, and they turn golden.
  • Stir in the garlic, but cook only about 1 minute (over-cooked garlic is bitter and icky).  Add mushroom mixture to sausage and let cool.  Stir in the cheeses.
  • Sprinkle work surface lightly with flour and turn pizza dough onto surface.  Knead lightly.  Cut dough in half.  Roll one half into a 12" circle and place on pizza stone.  Add mushroom/sausage mixture to center of dough to 3/4" from the edge.  Brush outer edge with water.
  • Roll out remaining dough into a 12" circle and place it on top of filling.  Press the edges together to seal into a nice little package.  Crimp with your fingers.  Cut 5 (2") slits into the top of the dough.  Bake until the crust is golden, approximately 15 minutes.  Let cool 5-10 minutes.  Cut into 8 pieces and serve, or allow to cool completely and serve at room temperature (YUMMY).
  • 8 servings total, 5 ww points each.

Hubby loved, as did I, and this is DEFINITELY a "make-again".  Enjoy!

* Recipe courtesy of Weight Watchers New Complete Cookbook

1 comment:

'tana nana said...
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