Pizza Night!

Quick and (relatively) healthy.

I've been training for my new job this week over at Montgomery Park and it's a long, cold bike ride home for me, compared to coming home from the State Building down the street. Tonight, I was starving before I even left the office, and it would have been very easy to just grab a salad or pasta dish from the deli section of the market, but instead I held out about 30 more minutes for this awesome pizza. This is a super time saver, and can be completed in, like I said, about thirty minutes. A great substitute for the Jiffy Pizza Dough in this recipe is Trader Joe's pizza dough that comes in the bag. Honestly, I hate that stuff - it never rests/rises properly and I am fighting it on the pan - BUT, a lot of my girlfriends love it.

You Need:

• Box of Jiffy Pizza Dough Mix (the little blue boxes that cost about $.40)
  
• A couple cups of low fat mozzarella (I bought the pre-shredded kind at Whole Foods, which was cheaper than the blocks)
  
• Some marinara sauce (or canned pizza sauce, I just already has a jar of 365 Garlic and Basil Pasta Sauce open)
  
• 1/2 lb Chicken Sausage (Basil and Garlic from the Whole Foods deli is only $5.69/lb - but I would also just use tofu chunks here)
  
• 1 yukon gold potato (I love my carbs with my carbs)
  
• 4 or 5 sweet piquante peppers (bulk sections sometimes have these)

1. Follow directions on Jiffy Dough Box. While the dough is resting, and the oven pre-heating, heat a skillet to med/high heat and brown the chicken sausage (or tofu chunks) for 7-8 minutes.
   
2. Finely slice peppers into little strips, and with a very sharp knife, slice the potato into the thinnest pieces possible. If you have a mandolin, you probably want to use that, but using my knife with a fresh sharpening job, I made my slices as thin as a piece of paper, which is thinner than my mandolin.
   
3. Smear some sauce on the crust, add cheese, sausage, peppers, finish with potatoes (makes sure they get cooked if they are on the top), and more cheese.
   
4. Bake at 425F for approximately 13 minutes, or until cheese is golden.
   

YUM. This tastes really good with fresh avocado on top too.