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Crustless Pizza Recipe
|Roasted peppers||7 Ounce (1 Jar, Progresso)|
|Sweet italian sausage links||5 Ounce|
|Oregano leaves||1 Teaspoon, crushed|
|Ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon (Progresso)|
|Canned tomato sauce||8 Ounce (1 Can, Progresso)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1656 Calories from Fat 818
% Daily Value*
Total Fat 92 g141.8%
Saturated Fat 28 g140%
Trans Fat 0 g
Cholesterol 1358.6 mg
Sodium 3838.8 mg160%
Total Carbohydrates 151 g50.2%
Dietary Fiber 56.4 g225.6%
Sugars 15.4 g
Protein 99 g197.8%
Vitamin A 70.6% Vitamin C 97.5%
Calcium 141.6% Iron 375.5%
*Based on a 2000 Calorie diet
Cut roasted peppers into bite-sized pieces; set aside.
Cut sausage into 1/2-inch slices.
In a 10-inch skillet with a heatproof handle fry sausage until brown on all sides, about 5 minutes.
With a slotted spoon remove sausage.
Pour off all but 1 tablespoon of the drippings.
In a large bowl beat eggs, milk, oregano, salt and black pepper.
Add olive oil to skillet; heat until hot.
Add egg mixture.
Cook over low heat until the edges set.
With a spatula gently lift edges and tip skillet to allow uncooked egg to flow to the bottom.
When egg mixture is brown on the bottom and firm on the top, remove skillet from heat.
Spoon 1/2 cup of the tomato sauce over the top.
Sprinkle with mozzarella cheese.
Top with peppers and sausages.
Place under broiler 3 to 4 inches from heat source until cheese is melted and mixture bubbles, 2 to 3 minutes.
Set pan on a wire rack for a minute to set.