A whole-wheat crust makes this pizza a healthier choice, along with lots of garlic, fresh tomatoes, and chicken sausage, which contains less fat and cholesterol than the greasy pork links that pizza parlors typically use. If you have a pizza stone, preheat it for at least 20 minutes.
Sausage-Fontina Pizza with Tomato and Basil
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Ingredients
- 8 ounces chicken-garlic sausage casings removed
- 2 tablespoons extra-virgin olive oil
- 5 large cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- 1 (14-inch) prepared whole-wheat pizza crust
- 2 medium ripe tomatoes thinly sliced
- 1/2 cup pitted black olives rinsed, drained, and coarsely chopped
- Coarse cornmeal for baking sheet
- 4-6 ounces fontina cheese shredded
- 1/2 cup torn fresh basil leaves
Instructions
- Preheat oven to 500˚. Place baking sheet in oven for 10 minutes.
- In a medium skillet over medium-high heat, cook sausage until crumbly; blot with a paper towel to absorb any excess grease. In a small bowl, blend oil, garlic, and red pepper flakes. Spread half of mixture over crust. Arrange tomato slices over oil mixture. Scatter cooked sausage over tomatoes; top with olives. Drizzle remaining half of oil-garlic mixture over pizza and season with salt and pepper.
- Remove baking sheet from oven, quickly dust with cornmeal, and top with pizza. Bake for 10 minutes. Scatter cheese over pizza and bake 3-5 minutes more, or until crust edges are golden and cheese is bubbly. Let pizza cool slightly before sprinkling with basil. Cut into slices and serve.
Recipe Notes
Nutrition Facts
Sausage-Fontina Pizza with Tomato and Basil
Amount Per Serving
Calories 327
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 7g
35%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 48mg
16%
Sodium 769mg
32%
Total Carbohydrates 28g
9%
Dietary Fiber 5g
20%
Protein 16g
32%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 327 cal, 15g fat (7g mono, 2g poly, 7g sat), 48mg chol, 16g protein, 28g carb, 5g fiber, 769mg sodium
