Start with a prebaked thin-crust pizza as your foundation and let your fingers run wild for this recipe, piling on Italian sausage, red onion, roasted ac motor red pepper, baby arugula, ricotta and Parmesan cheese.

By Woman's Day Kitchen

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Calories    394
Total Fat    16g
Saturated Fat    7g
Cholesterol    32mg
Sodium    912mg
Total Carbohydrate    41g
Dietary Fiber    2g
Sugars    n/a
Protein    20g
Calcium    --

Steve Giralt

Serves: 5

Total Time: 15 min

Prep Time: 5 min

Ingredients
    U.S.         Metric     Conversion chart

    8 ounce(s) sweet or hot Italian sausage, casings removed
    1/2 small red onion, thinly sliced
    4 cup(s) baby arugula
    1/2 cup(s) roasted red pepper strips
    3/4 cup(s) part-skim ricotta
    1 large prebaked thin pizza (we used Boboli)
    1 tablespoon(s) grated Parmesan

Directions

    Heat oven to 450oF. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink. Drain off all but 2 tsp of the fat.
    Add the onion to the skillet and cook tossing for 2 minutes. Remove from heat, add the arugula and roasted red pepper and toss to combine.
    Spread 1/2 cup ricotta over the crust and top with the sausage mixture. Dollop with the remaining ricotta and sprinkle with the Parmesan. Bake, directly on the oven rack, until heated through, 6 to 8 minutes.