Yield: 1 servings
|½ pounds||Italian sausage; casings removed|
|½ pounds||Fresh mushrooms; sliced|
|1 small||Onion; chopped|
|1 small||Green bell pepper; chopped|
|Two 17-ounce frozen thin-crust cheese; thawed|
|1 tablespoon||Olive oil|
|1 cup||Shredded mozzarella cheese; (See Note) (4|
Preheat the oven to 375 degrees F. Place a 2-½-foot sheet of aluminum foil on a 12 to 14 inch pizza pan. In a large skillet, cook the sausage, mushrooms, onion, and pepper over medium-high heat for 10 minutes, stirring occasionally until the sausage is browned and the vegetables are fork-tender; drain. Place 1 pizza cheese side up on the pan and spread the sausage mixture evenly over the pizza. Top with the remaining pizza cheese side down, pressing the pizzas together. Fold and seal the aluminum foil over the stuffed pizza. Bake for 20 to 25 minuters, or until heated through. Uncover the pizza; brush the top with the oil and sprinkle evenly with the cheese. Bake, uncovered, for 15 to 20 minutes, or until the cheese is golden.
NOTE: Don't stop here! Include your favortie pizza toppings and, for a little extra punch, substitute Italian cheese blend for the mozzarella.
Converted by MC_Buster.
NOTES : 8 servings
Converted by MM_Buster v2.0l.