1/2 pound hot Italian sausage
1. Preheat large saucepan on high 1–2 minutes. Crumble sausage into bite-size pieces while adding to pan. Wash hands. Add garlic and cook 5–7 minutes, stirring frequently, until brown and no pink remains.
CALORIES (per 1/4 recipe) 432kcal; FAT 23g; CHOL 71mg; SODIUM 1198mg; CARB 38g; FIBER 3g; PROTEIN 19g; VIT A 17%; VIT C 9%; CALC 48%; IRON 10%
1 (10-ounce) can refrigerated pizza crust dough
2 teaspoons roasted garlic
1/4 cup sliced green olives
1/4 cup sliced black olives
1/2 cup shredded Italian cheese blend
olive oil cooking spray
coarse ground garlic salt, to taste
1. Preheat oven to 425°F. Unroll pizza crust and place on baking sheet. Press to form a rectangle about 1/4-inch thick. Spread garlic lengthwise over right half of dough.
CALORIES (per 1/6 recipe) 172kcal; FAT 6g; CHOL 7mg; SODIUM 520mg; CARB 23g; FIBER 0g; PROTEIN 7g; VIT A 1%; VIT C 0%; CALC 7%; IRON 7%
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Utensils & Cookware
This soup stock (through step 2) can be made a day ahead. Refrigerate overnight to enhance the flavor. Reheat and complete final step.
Recipe Version soup0012