Roasted Vegetable-Chicken Sausage Pizza


You can put down your phone and delivery menus, because this pizza is ready in less than an hour (and even better than takeout!). You can customize it how you like, but we highly recommend sweet peppers, asparagus, and chicken sausage.

Prep Time:
25 mins
Bake Time:
30 mins
Total Time:
55 mins


  • 1 8 ounce pkg. sliced fresh mushrooms

  • 1 medium onion, halved crosswise and cut into thin wedges

  • 7 teaspoon olive oil

  • ¼ teaspoon salt

  • 6 red, orange, and/or yellow miniature sweet peppers, quartered

  • 8 ounce asparagus spears, trimmed and cut into 1-inch pieces

  • 2 links cooked Italian-flavor chicken sausage, halved lengthwise and sliced

  • 1 tablespoon cornmeal

  • 12 - 16 ounce prepared fresh whole wheat or white pizza dough or frozen bread dough, thawed*

  • ¼ cup oil-packed dried tomatoes, drained and finely chopped

  • ¾ cup shredded Italian cheese blend, sliced fresh mozzarella, and/or crumbled goat cheese (3 oz.)

  • Toppers, such as snipped fresh oregano or basil, pitted and halved Kalamata olives, chopped canned artichoke hearts, crushed fennel seeds, and/or crushed red pepper (optional)


  1. Preheat oven to 450°F. Line a 15x10-inch baking pan with foil. In a large bowl toss mushrooms and onion with 2 tsp. of the oil; sprinkle with salt. Transfer to prepared baking pan. Roast 5 minutes.

  2. In same bowl toss sweet peppers and asparagus with 2 tsp. of the oil. Add pepper mixture and sausage to baking pan. Roast 15 minutes more or until peppers and asparagus are crisp-tender and starting to brown, stirring once. Carefully transfer foil with vegetables to a wire rack.

  3. When pan is cool, brush with remaining 3 tsp. oil and sprinkle with cornmeal. On a lightly floured surface, roll dough into a 14x9-inch rectangle. Transfer to prepared baking pan; press edges into sides of pan. Bake 5 minutes (dough may puff). Remove from oven.

  4. Carefully spread dough with dried tomatoes. Top with roasted vegetables, cheese, and, if desired, toppers. Bake 5 minutes more or until crust is crisp, cheese is melted, and vegetables are heated through.

    Roasted Vegetable-Chicken Sausage Pizza
    Jason Donnelly


Thaw in the refrigerator overnight, then let stand at room temperature 30 minutes before rolling. You may need to let the dough rest as you roll. Store leftover dough wrapped in plastic wrap in the refrigerator up to 1 day. Bake as rolls or use for another pizza crust.

Nutrition Facts (per serving)

233 Calories
10g Fat
26g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 233
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 24mg 8%
Sodium 452mg 20%
Total Carbohydrate 26g 9%
Total Sugars 4g
Protein 11g
Vitamin C 34.1mg 171%
Calcium 87mg 7%
Iron 0.9mg 5%
Potassium 251mg 5%
Folate, total 27.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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