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Peperonata and Sausage Pizza




Source of Recipe


Eating Well-Winter-03






Recipe Introduction


A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.






List of Ingredients



• 1 link Italian turkey sausage (4 ounces) -- casing removed
  
• 3 teaspoons extra virgin olive oil -- divided
  
• 1 cup slivered onion
  
• 1 cup thinly sliced red bell pepper
  
• 2 clove garlic -- minced
  
• 1/8 teaspoon crushed red pepper
  
• 3/4 cup diced tomato
  
• 2 teaspoons red wine vinegar
  
• 1/8 teaspoon salt
  
• freshly ground black pepper -- to taste
  
• 1 cup grated part skim mozzarella cheese
  
• 1/4 cup freshly grated Parmesan cheese
  
• Whole Wheat Pizza Dough:
  
• 3/4 cup whole wheat flour
  
• 3/4 cup all purpose flour
  
• 1 package quick rise yeast, such as Fleischmann's Rapid Rise
  
• 3/4 teaspoon salt
  
• 1/2 - 2/3 cup hot water (120-130 degrees)
  
• 2 tsp olive oil
  






Instructions



1. For pizza dough: Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
   
   
2. Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling. Makes 12 ounces dough, enough for one 12-inch pizza or two 10-inch pizzas.
   
3. For pizza: Place a pizza stone or inverted baking sheet on lowest oven rack; preheat oven to 500 or highest setting. Coat a 12-1/2 inch pizza pan with cooking spray and dust with cornmeal.
   
4. Prepare whole wheat pizza dough.
   
5. Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10-12 minutes. Drain and cut into 1/4-inch thick slices.
   
6. Meanwhile, prepare the peperonata: heat 2 tsp oil in a lrge nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove from heat and stir in vinegar, salt, and pepper. Transfer to a plate and let cool.
   
7. On a lightly-floured surface, roll dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.
   
8. Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and sausage. Sprinkle with Parmesan.
   
9. Place the pizza pan on the heated stone and bake until the bottom of the crust is crisp and golden, 10 to 14 minutes. Serve immediately.
   
10. Makes one 12-inch pizza, 4 slices
    
11. per slice: 370 calories, 15 g fat, 20 g protein, 5 g fiber