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Science Healthnotes

Cheesy Sausage and Mushroom Pizza

Related recipes: Cheese, Italian, Kid-Friendly, Low-Sugar, Main Dishes, Mushrooms, National Pork Board, Pork, Sausage

Make it a Meal

Add these dishes to make a full meal:

Pasta Salad with Beef and Artichokes

Fresh Baby Spinach with Wild Mushrooms

Wheat-Free Chocolate Chip Cookies

Wine Pairings

Preparation facts

Yield: 4 servings

Ingredients

1 10-ounce prepared thin pizza crust (about 12 inches)

1/2 cup pizza sauce

2 cups (8 ounces) shredded provolone cheese

8 oz bulk Italian sausage, cooked, crumbled and drained

1 4-ounce can mushroom pieces, drained

Directions

Heat oven to 450º F. Spread pizza crust evenly with sauce, one cup cheese, sausage, mushroom, and remaining cup of cheese. Bake directly on oven rack for 10 minutes, or until crust is crisp and cheese is melted.

Recipe courtesy of the National Pork Board

Nutrition facts

Serving Size 1 serving

Calories 756

Calories from Fat 366 (48%)

% Daily Value*

62%Total Fat 40g

89%Saturated Fat 17.8g

Polyunsaturated Fat 3.1g

Monounsaturated Fat 13.6g

30%Cholesterol 89mg

87%Sodium 2085mg

12%Potassium 410mg

20%Total Carbohydrate 60g

3%Dietary Fiber 0.8g

Sugars 1g

Sugar Alcohols 0g

72%Protein 36g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Healthnotes, the company.

Learn more about the authors of Healthnotes.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.

*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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