Pizza Soup ~ My Recipe

1 red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
12 oz. mushrooms, sliced
1 T olive oil
1/2 lb. 90% fat free turkey sausage links, casings removed
6 oz. turkey pepperoni, chopped
24 oz. Newman's Own sockarooni sauce (or any spaghetti sauce)*
16 oz. Homestyle pizza sauce (I used Mids brand)
28 oz. crushed tomatoes
1 c. fat free chicken broth
6 c. water
2 1/2 c. cooked whole wheat rotini pasta
Salt and pepper to taste
2 tsp. red pepper flakes
1 T dried parsley
2 tsp. dried basil

Saute vegetables in olive oil.  Add sausage, breaking up and cooking until browned.  Add remaining ingredients.  Simmer 30 minutes or more until heated through.

YIELD:  5 qts.
1 c. = 2 WW points; 3 WW P+

*Using different sauce may affect the WW points value

Deep Dish Sausage Pizza ~ Taste of Home

1 package dry yeast
2/3 c. warm water
1 3/4 to 2 c. flour
1/4 c.vegetable oil
1 tsp. each oregano, basil and marjoram
1/2 tsp. garlic salt
1/2 tsp. onion salt

TOPPINGS:
4 c. shredded mozzarella cheese, divided
1 large onion, chopped
2 medium green peppers, chopped
1/2 tsp. dried oregano, basil and marjoram
1 T olive oil
1 c. grated Parmesan cheese
1 lb. bulk pork sausage, cooked and drained
28 oz. can diced tomatoes, well drained
2 oz. sliced pepperoni

In a mixing bowl, dissolve yeast in water. Add 1 c.flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; roll out into a 15" circle. Transfer to a well greased 12" heavy ovenproof skillet, letting dough drape over edges. Sprinkle with 1 cup mozzarella.

In another skillet, saute onion, green peppers and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 c. mozzarella. Repeat layers. Fold crust over to form an edge.

Bake at 400F for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand 10 minutes before slicing.

YIELD: 8 slices

Sausage Calzones ~ Taste of Home

1 package dry yeast
1/2 c. warm water
3/4 c. warm skim milk
2 T olive oil
1 1/2 tsp.salt
1 tsp. sugar
3 1/4 c. flour
1 lb. turkey sausage, casings removed
10 oz. frozen spinach, thawed and well drained
15 oz. low fat ricotta cheese
1/2 c. grated Romano cheese
1 T minced fresh parsley
1/8 tsp. pepper
2 T cornmeal
Additional oil
1/2 tsp. garlic salt
1 1/2 c. pizza sauce, warmed

In a mixing bowl, dissolve yeast in water. Add milk, oil, salt, sugar and 2 c. flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; 6-8 min. Place dough in a greased bowl and let rise until doubled, about 1 hour.

In a skillet, cook sausage until no longer pink; drain. Add spinach, cheeses, parsley and pepper; mix well.

Punch dough down; divide into six pieces. On a floured surface, roll each piece in to an 8" circle. Top each with 2/3 c. filling. Fold dough over filling; pinch to seal.

Place on greased baking sheets that have been sprinkled with cornmeal. Brush tops lightly with oil; sprinkle with garlic salt. Bake at 400F for 20-25 minutes until golden brown.

YIELD: 6
1 calzone = 10 WW points

Basic Pizza Dough

1 1/2 c. warm water (110-115)
1 tsp. sugar
1 package active dry yeast (2 1/4 tsp)
1 1/2 tsp. salt
1 T. olive oil
4 1/4 c. flour

Combine the water, sugar and yeast in a large bowl; set aisde until foamy (just a couple minutes). Stir in the oil, salt and 2 c. flour and mix well. Add flour, 1 c. at a time, and continue stirring.

Turn the dough onto a lighly floured surfade; knead until the dough is smooth and elastic, about 10 min. (I use the 1/4c. flour for the kneading).

Place into an oiled bowl, cover with a towel and let rise in a warm place until doubled, about 1 hour.

This recipe makes 2-12" pizzas with 6 servings each. So 1/12 of this recipe (1/6 of a pizza) is 3 WW points; 4 WW PP