1/12th of recipe (1 pizzette): 177 calories, 5.5g fat, 594mg sodium, 22g carbs, 1.5g fiber, 4.5g sugars, 10.5g protein -- PointsPlus® value 5*
Premade pizza dough is great, especially when it's teamed up with a muffin pan for portion control! These babies are stuffed to the brim with delicious & nutritious goodies!
Prep: 15 minutes
Cook: 30 minutes
6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organics), chopped
3 cups chopped kale
1 cup chopped red onion
1 cup low-fat or light ricotta cheese
1 cup shredded part-skim mozzarella cheese
1 tbsp. chopped garlic
1/2 tsp. salt
1 package Pillsbury Classic Pizza Crust refrigerated dough
1/2 cup pizza sauce
3 tbsp. reduced-fat Parmesan-style grated topping
Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add chopped chicken sausage, kale, and onion. Cook and stir until sausage is lightly browned and veggies have softened, 6 - 8 minutes.
Transfer mixture to a large bowl. Add ricotta cheese, mozzarella cheese, garlic, and salt. Mix well.
Roll out dough into a large rectangle of even thickness, at least 12" X 9". Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides.
Evenly distribute mixture among the cups, and firmly pack it in. Top with pizza sauce and Parm-style topping.
Bake until dough is firm and lightly browned and filling is hot, 16 - 18 minutes. Enjoy!
MAKES 12 SERVINGS