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mushrooms

Thin Crust Alfredo Pizza with Bacon and Kale

January 8, 2017 by Vanessa Leave a Comment

Restaurant pizza is yummy. But homemade just-the-way-you-like-it pizza is far more delicious even decadent especially when it’s topped with bacon.

I live with a native New Yorker so you can bet we eat a lot of pizza. We’ve made homemade crust and purchased a case of Sam’s frozen pizza crust. No matter how you slice it, preparing homemade pizza crust is labor intensive and messy. By the time the pizza was on the plate, we were exhausted and the kitchen was a flour-covered mess that we didn’t want to clean. Then, I discovered Mama Mary’s oven-ready crust! My Thin Crust Alfredo Pizza with Bacon and Kale doesn’t take more than 30 minutes to prepare.

You can find oven-ready pizza crust in medium to large sizes in your grocery store next to store bought sauces and near ethnic foods. A lover of white garlic pizza, I created my version of Granite City’s bacon flatbread pizza. Topped with Alfredo sauce, crumbled pork-bacon sausage, thinly sliced red onion, finely chopped kale, sliced mushrooms, shredded mozzarella, and crumbled blue cheese, my homemade pizza took minutes to prepare and less than 10 minutes to bake. Now that’s decadent!

Since the New Year, I’ve taken the time to prep my vegetables and recipes starters during the weekend so I’m ready for the work week. This dedicated time in the kitchen has helped me so much! I don’t throw out half-rotten produce and I’m preparing more flavorful, healthier meals. My energy level during the day has improved because my intake of nutrients and fiber comes from prepared lunches stocked with fruits and vegetables. So, this pizza was easy to get on the table because I already washed and sliced my produce.

Tip: After slicing the red onions, place them in a bowl with water for at least 30 minutes and then drain. This reduces the robust raw onion taste that can overpower other pizza flavors. I do this in advance and store my onions in the refrigerator for later use.

If you want another pizza recipe, you’ll also enjoy my semi-homemade Grilled Greek Pizza!

onedelightfullife.com

5-6 pizza slices

Thin Crust Alfredo Pizza with Bacon and Kale

This thin crispy crust is the platform for delicious white pizza flavor you won't be able to resist.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 1 Mama Mary's thin crust
  • 1 tsp olive oil
  • Toppings:
  • 1/4 c. Barilla Creamy Alfredo pasta sauce
  • 1 c crumbled Farmland pork bacon
  • 1 c sliced mushrooms
  • 1/8 c. diced kale
  • 1/8 c. sliced red onion
  • 1 diced garlic clove
  • 1/2 c mozzarella
  • 1 T crumbled blue cheese
  • shredded parmesan (optional)
  • salt and pepper

Instructions

  1. Brush crust with olive oil.
  2. Add half the mozzarella.
  3. Add the remaining toppings.
  4. Add the other half of the mozzarella.
  5. Sprinkle with light coating of parmesan.
  6. Sprinkle with a pinch of salt and pepper.
  7. Bake for 71/2-10 minutes until the crust edges are golden brown. (Bottom of crust will not brown but will be crispy.)
  8. Allow to cool a few minutes before slicing to serve.
7.8.1.2
64
https://onedelightfullife.com/thin-crust-alfredo-pizza-with-bacon-and-kale/
onedelightfullife.com

Nutrition

Calories

277 cal

Fat

8 g

Carbs

32 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Dinner, Taste Tagged With: alfredo, bacon, blue cheese, Greek, homemade pizza, kale, mama mary's, mozzarella, mushrooms, New York, oven baked, oven-ready, pepper, pie, pizza, pizza crust, pork, prep, red onion, sausage, semi-homemade, slice, thin crust pizza, vegetables

Sausage Caprese Stuffed Portobellos

July 19, 2016 by Vanessa Leave a Comment

It’s no secret that I love cream cheese. I add it to everything from pasta to desserts. And if you’ve ever attended one of my parties, I probably served you a cream cheese based dip hot and bubbly from the crockpot. While that sounds creamy and dreamy (like, who doesn’t love chips dripping with warm cheesy artichoke dip?), I have to make healthier food choices.

When a recipe called for cream cheese stuffed mushrooms, I knew I was going to have to flip the script, people.

My recipe for Sausage Caprese Stuffed Portobellos received rave reviews from my guy. I know one of my recipes is a keeper when “Babe, you need to remember this one” is heard between bites from the kitchen. Score one for me and healthy eating!

I may just try this healthier food thing again tomorrow.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Intended to be a side dish, these mushrooms are filling enough that they could be one’s lunch meal.

I eliminated the cream cheese and used low-fat mozzarella. There was no need to use olive oil either. Clean the mushrooms using a paper towel rather than under the faucet, a tip I learned from Rachel Ray. I do not remove the outer skin. Remove the stem and the inside texture using the edge of a spoon.

Sausage-Caprese-Stuff-Portobellos Sausage-Caprese-Stuff-Portobellos4

After cooking off the country sausage and mixing the remaining ingredients, stuff each mushroom firmly and top with more cheese before baking.

Sausage-Caprese-Stuff-Portobellos2

Bake in an 8″x8″ glass baking dish, uncovered at 350 degrees for 10-12 minutes until tender.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Hubby and heart-health approved.


onedelightfullife.com

Serves 2 portobellos

Sausage Caprese Stuffed Portobellos

Stuffed mushrooms don't have to include cream cheese to be hubby-approved. Try this much healthier version!

10 minPrep Time

12 minTotal Time

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Ingredients

  • 2 cleaned portobello mushrooms
  • 1 pkg cooked and drained country sausage
  • 1 c. diced tomatoes
  • 1/2 c. low-fat mozzarella
  • 2 T shredded parmesan
  • 1 T Italian seasoning
  • 6 springs fresh chopped basil
  • 1 chopped green onion
  • pinch black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook country sausage according to package directions in a skillet under done and crumbly.
  3. Transfer sausage to a paper towel lined plate to drain any grease. You may want to use another paper towel on top of the sausage to rid it of any more grease.
  4. Transfer dry sausage to a medium sized bowl.
  5. Add tomatoes, half of the mozzarella, parmesan, Italian seasoning, basil, green onion and stir until well mixed.
  6. Clean portobellos with a dry paper towel. Remove the stems and hollow out the center fibers using a spoon. Place mushrooms top-side down in an 8"x8" glass baking dish.
  7. Stuff sausage mixture into each portobello firmly. Top with black pepper.
  8. Add remaining mozzarella on top of mushrooms before baking.
  9. Bake 10-12 minutes until mushrooms are tender.
  10. Serve hot.

Notes

The parmesan and sausage already give a salty flavor, which is why a pinch of salt is not included in this recipe.

7.8.1.2
33

https://onedelightfullife.com/sausage-caprese-stuffed-portobellos/

onedelightfullife.com

Nutrition

Calories

71 cal

Fat

3 g

Carbs

8 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


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Share your favorite mushroom recipe in the comments section below. You will find more recipes like these posted several times at week on One Delightful Life’s Pinterest page!

Filed Under: Dinner, Sides, Taste Tagged With: basil, caprese, cheese, country sausage, Italian, mozzarella, mushrooms, portobellos, sausage, stuff mushrooms, tomatoes

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Hello! I'm Vanessa. Welcome to One Delightful Life, a blog created to add more delight to your life with delicious recipes, travel destinations, and lifestyle improvement ideas. Thanks for exploring my blog!

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