|Serving Size||¼ of recipe|
|Total Fat||22 g|
|Saturated Fat||8.5 g|
|Total Carbohydrate||37 g|
|Dietary Fiber||2 g|
|Plum tomatoes, seeded and chopped||3|
|Shredded mozzarella cheese||1 cup|
|Olive oil||1 tablespoon|
|Balsamic vinegar||1 tablespoon|
|Garlic clove, minced||1|
|Sweet Italian sausage (about 1 link), casings removed||1/3 pound|
|Red onion, sliced into 1/8 to ¼-inch strips||¼|
|Yellow bell pepper, sliced into 1/8 to ¼-inch strips||½|
|Fresh rosemary, chopped||2 tablespoons|
|Refrigerated pizza dough||10 ounces|
- Combine tomatoes, cheese, oil, and vinegar in a medium bowl. Set aside.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat, add garlic, and cook 1 minute. Add sausage, onion, and pepper, and sauté, breaking sausage apart as it cooks, about 6-8 minutes, until sausage is cooked and vegetables are tender. Stir in rosemary during the last minute of cooking. Using a slotted spoon, transfer sausage mixture to a plate covered with several layers of paper towels.
- Prepare grill. Unroll pizza dough into a 12-inch square, transfer to grill, and grill about 4 minutes, until bottom is browned. Carefully flip dough over. Spread sausage mixture over dough (leave a ½-inch border), top with tomato-cheese mixture, and grill an additional 6-8 minutes, until cheese is melted and dough is cooked through.
2 starches; 2 fats; 1 high fat meat; 1 vegetable
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