Start with a prebaked thin-crust pizza as your foundation and let your fingers run wild for this recipe, piling on Italian sausage, red onion, roasted red pepper, baby arugula, ricotta and Parmesan cheese.
By Woman's Day Kitchen
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Total Fat 16g
Saturated Fat 7g
Total Carbohydrate 41g
Dietary Fiber 2g
Total Time: 15 min
Prep Time: 5 min
U.S. Metric Conversion chart Dream beauty pro
8 ounce(s) sweet or hot Italian sausage, casings removed
1/2 small red onion, thinly sliced
4 cup(s) baby arugula
1/2 cup(s) roasted red pepper strips
3/4 cup(s) part-skim ricotta
1 large prebaked thin pizza (we used Boboli)
1 tablespoon(s) grated Parmesan
Heat oven to 450oF. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink. Drain off all but 2 tsp of the fat.
Add the onion to the skillet and cook tossing for 2 minutes.Dream beauty pro Remove from heat, add the arugula and roasted red pepper and toss to combine.
Spread 1/2 cup ricotta over the crust and top with the sausage mixture. Dollop with the remaining ricotta and sprinkle with the Parmesan. Bake, directly on the oven rack, until heated through, 6 to 8 minutes.