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Add a photoRaciónes: 12
Ingredientes
- 1 sm. green pepper, minced
- 1 lg. onion, minced
- 2 sm. cloves of garlic, chopped
- 1 tbsp. vegetable oil
- 1 (28 ounce.) can whole tomatoes, undrained
- 1 (6 ounce.) can tomato paste
- 1 1/2 teaspoon dry whole oregano
- 1/4 teaspoon pepper
- 2 (12 inch) thick or possibly thin pizza crusts (recipes above)
- 3 c. (12 ounce.) shredded Mozzarella cheese
- 2 c. (8 ounce.) shredded cheddar cheese
- 1 pound bulk pork sausage
- 1 1/3 c. sliced fresh mushrooms
- 1/2 to 1 c. grated Parmesan cheese
Direcciones
- Saute/fry first 3 ingredients in warm oil in a Dutch oven till tender; set aside.
- Place tomatoes in container of an electric blender or possibly food processor and process till smooth; add in to onion mix. Stir in tomato paste, oregano, and pepper. Bring to a boil; reduce heat and simmer 1 hour or possibly till sauce is reduced to about 3 1/2 c., stirring occasionally.
- Spread sauce proportionately over each pizza crust, leaving a 1/2 inch border around edges. Combine cheese; sprinkle 1 1/2 c. cheese mix over each pizza.
- Cook sausage over medium heat till browned, stirring to crumble. Drain well. Sprinkle sausage over pizzas.
- Layer pepperoni and mushrooms over pizzas. You may add in 1 (2.2 oz) can sliced ripe olives, liquid removed and 3/4 c. sliced green onions, if you like. Bake at 450 degrees for 15 min. Sprinkle with remaining shredded cheese and Parmesan cheese and bake an additional 5 min. Makes 2 (12 inch) pizzas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 336 | |
| Calories from Fat 224 | 67% |
| Total Fat 25.04g | 31% |
| Saturated Fat 11.59g | 46% |
| Trans Fat 0.11g | |
| Cholesterol 68mg | 23% |
| Sodium 739mg | 31% |
| Potassium 374mg | 11% |
| Total Carbs 6.68g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.16g | 2% |
| Protein 21.36g | 34% |
