Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings

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.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
bake:
30 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

*Tip

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

233 calories; fat 10g; cholesterol 24mg; saturated fat 3g; carbohydrates 26g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 11g; vitamin a 965.4IU; vitamin c 34.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 27.5mcg; sodium 452mg; potassium 251mg; calcium 87mg; iron 0.9mg.
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