Broccoli Stuffed Pizza

1/2 lb. Italian turkey sausage links
1 bunch broccoli (about 1 lb.)
3 tsp. olive oil
1 large onion, chopped
1 sweet red pepper, cored, seeded and chopped
2 cloves garlic, minced
1/4 cup water
2 tsp. capers, drained (optional)
1/2 tsp. salt
6 drops hot pepper sauce
2 pieces (1 lb. each) frozen raw bread dough, thawed according to package
directions
1/4 cup grated Parmesan cheese

Heat nonstick skillet sprayed with nonstick cooking spray over medium heat. Add
the sausages; cook, turning often, until they are browned and cooked through,
about 6 minutes. Remove and cool. Quarter sausages lengthwise; slice crosswise.
Peel and chop the broccoli stems. Cut the flowerets into small pieces. Heat 2
tsp. of the oil in the skillet. Add the broccoli stems and onions; cook,
covered 6 minutes. Add the flowerets, sweet pepper, garlic, water, capers if
using, salt and red pepper sauce. Cook covered, six minutes or until the
vegetables are crisp tender. Carefully drain off any excess water from the
skillet. Cool the vegetables. Stir in the sausage.
Preheat oven to 400 degrees. Spray jelly roll pan. Roll out half the dough on
very lightly floured surface into 16x11" rectangle; fit into prepared pan,
pushing up edges.
Spread the broccoli mixture evenly over the dough. Sprinkle on 3 Tbsp. of the
Parmesan cheese. Roll out the remaining dough into 16x11" rectangle. Fit the
dough over the top of the pan, crimping the edges of the dough together to
seal. Brush top with the remaining 1 tsp. oil; sprinkle with the remaining 1
Tbsp. Parmesan.
Bake in lower third of preheated 400 degree oven for 20 minutes. Tent with
aluminum foil. Bake 10 minutes or until golden and crisped on the bottom. Cut
into squares and serve hot.

Source: Family Circle


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