With a fusion of two all-time favorite dishes rolled in one, this yummy recipe will definitely wow the whole family.
Recipe tags: garlic base, moderate difficulty, lunch, pork, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | pizza sauce |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 12 oz | Italian sausages, cooked and sliced |
| 2 cups | small broccoli florets |
| 2 | jarred roasted red peppers, drained well and sliced |
| 2 cups | shredded Italian cheese blend, divided |
| 1 | refrigerator rolled pie crust, cold |
| 1 oz | sliced pepperoni |
Directions
Preheat oven to 425°F. In ovenproof heavy-bottomed skillet set over medium heat, heat pizza sauce and Roasted Garlic Base; bring to simmer. Stir in sausages, broccoli, and red peppers until simmering.
Remove from heat. Sprinkle with 1 1/2 cups cheese; drape pie crust over top. Bake for 15 minutes.
Sprinkle remaining cheese and pepperoni over top; bake for 5 to 10 minutes or until crust is golden brown and filling is bubbling.
Substitute leftover cooked veggies and/or your favorite pizza toppings, such as mushrooms, asparagus, bacon or spinach, for broccoli if desired.