Sausage and Peppers Pizza with Arugula and Tomato Salad

Ingredients

• 2 tablespoons olive oil, divided
• 8 oz bulk mild Italian sausage (or 3 links, casings removed)
• 1 lb Bakery rolled pizza dough
• ¾ cup pasta (or pizza) sauce
• 2 cups shredded mozzarella (or Italian blend) cheese
• ½ cup fresh tri-pepper blend (diced green, red, and yellow bell peppers)
• ½ cup diced yellow onion
• 1 tablespoon shredded Parmesan cheese

Prep

Steps

1. Preheat oven to 400°F. 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, until no pink remains. Let stand 2–3 minutes to cool.
2. Prepare crust. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.) Prick all over crust with a fork before topping and baking.
3. Top crust with sauce, mozzarella cheese, peppers, onions, and sausage. Brush outer edge of crust with remaining 1 tablespoon oil and sprinkle with Parmesan cheese. Bake 18–22 minutes (depending on thickness of pizza) or until crust is golden, cheese is melted, toppings are thoroughly heated, and sausage is 160°F. Let stand 5 minutes. Slice and serve.

Ingredients

• 1 medium tomato
• 1 (6 oz) can marinated artichoke hearts
• 1 package baby arugula (4–5 oz)
• ¼ cup grated Parmesan cheese
• ¼ cup peppercorn ranch dressing

Steps

1. Chop tomato; drain artichokes. Place all ingredients in salad bowl.
2. Toss and serve.