3 garlic cloves, minced
1 lb. sausage
8 oz. mushrooms, finely sliced
1 green pepper, diced
1/2 cup minced parsley
Flour
1 pizza crust
1 cup tomato sauce or jarred marinara sauce
2 cups shredded mozzarella cheese
Preheat oven to 450 degrees.
In a large skillet over medium-high heat, heat EVOO. Add garlic and sauté for 1 minute; add the sausage and cook, breaking up sausage into small pieces, until browned. With a slotted spoon, remove sausage and set aside. In the sausage drippings, add the mushrooms and green peppers; cook until vegetables are tender (about 5 minutes). Take skillet off the heat and add the sausage and 1/3 cup parsley back in; toss to combine.
On a well floured surface, roll out pizza dough until 1/8 in. thick. With a pizza cutter, cut the dough into 6 square/rectangles. Roll out each square/rectangle until desired thickness or thinness is achieved adding more flour as needed. Place pizza crusts on 2 baking sheets and bake in the oven until a bit of color is on the bottom; flip and repeat for other side. Let cool for about 2 minutes or until easily handled.
Evenly spread the 1 cup tomato sauce/marinara sauce over the pizza crusts. Divide the sausage and veggie mixture evenly over each pizza crust. Top with the mozzarella cheese and return pizzas to the oven until cheese is melted and starting to brown (about 5-7 minutes).
Remove from the oven and sprinkle with the remaining parsley.
*Original recipe courtesy of The $5 Takeout Cookbook p. 145
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