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Publix Aprons Recipes

Sausage and Peppers Pizza With Arugula and Tomato Salad

Total Time - about 2 hours (Active Time - 25 minutes) / Makes 4 Servings

Cooking Sequence

  • Let pizza dough stand - 1 hour
  • Prepare pizza and begin to bake - 20 minutes
  • Remove pizza from oven; prepare salad and serve - 30 minutes

Sausage and Peppers Pizza

1 lb Bakery pizza dough
1 small green bell pepper, coarsely chopped
1 small red bell pepper, coarsely chopped
1 small sweet onion, coarsely chopped
3 links mild Italian sausage (about 1 lb)
2 tablespoons canola oil, divided
3/4 cup pizza sauce
2 cups shredded (or fresh) mozzarella cheese
1 tablespoon grated Parmesan cheese

  • Remove dough from refrigerator and let stand one hour (do not remove from bag until stand time completed).
  • Preheat oven to 400°F.
  • Chop peppers and onion.
  • Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.
  1. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Let stand 2–3 minutes to cool.
  2. Prepare crust. For a thick crust: flour hands lightly and pat dough evenly into lightly greased or nonstick 16" pizza pan. For a thin crust: turn dough out onto a lightly floured surface and roll to desired thickness. Place on lightly greased or nonstick 16" pizza pan.
  3. Top crust with pizza sauce, mozzarella cheese, peppers, onions, and sausage. Brush outer edge of crust with remaining 1 tablespoon oil and sprinkle with Parmesan cheese. Bake 18–25 minutes (depending on thickness of pizza) or until crust is golden, cheese is melted, and toppings are thoroughly heated. Let stand 5 minutes before slicing. Serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 380kcal; FAT 19g; CHOL 30mg; SODIUM 980mg; CARB 31g; FIBER 2g; PROTEIN 18g; VIT A 10%; VIT C 40%; CALC 25%; IRON 15%

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Arugula and Tomato Salad

1 medium tomato, coarsely chopped
1 bag baby arugula leaves (4–5 oz)
1/4 cup grated Parmesan cheese
1 (6-oz) can marinated artichoke hearts, drained
1/4 cup peppercorn ranch dressing

  • Chop tomato.
  1. Place all ingredients in salad bowl.
  2. Toss and serve.

CALORIES (per 1/4 recipe) 130kcal; FAT 11g; CHOL 10mg; SODIUM 290mg; CARB 7g; FIBER 1g; PROTEIN 4g; VIT A 25%; VIT C 25%; CALC 10%; IRON 4%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Add to your grocery list 1 lb pizza dough

Add to your grocery list 2 cups shredded (or fresh) mozzarella cheese

Dry Grocery
Add to your grocery list 1/4 cup + 1 tbsp grated Parmesan cheese
Add to your grocery list 1 (6-oz) can marinated artichoke hearts
Add to your grocery list 1/4 cup peppercorn ranch dressing
Add to your grocery list 3/4 cup pizza sauce

Add to your grocery list 3 links (about 1 lb)  mild Italian sausage

Add to your grocery list 1 bag (4-5 oz) baby arugula leaves
Add to your grocery list 1 small green bell pepper
Add to your grocery list 1 small red bell pepper
Add to your grocery list 1 small sweet onion
Add to your grocery list 1 medium tomato

From Your Pantry
Add to your grocery list 2 tbsp canola oil

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Aprons Advice

  • Complete your meal with a side of sliced tomatoes and fresh mozzarella. Enjoy cheesecake for dessert.
  • For an update to traditional pizza toppings, try sun-dried tomatoes, fresh basil, and goat cheese.
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Recipe Version piza0012