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Quick broccoli-sausage pizza.

Janet Schott, Livermore, California

1 package (10 oz.) frozen reduced-fat, brown-and-serve pork link sausages, sliced

1 cup chopped onion

2 cloves garlic, pressed or minced

2 cups (1/2 lb.) chopped fresh broccoli, or 1 package (10 oz.) frozen chopped broccoli or flowerets

1 teaspoon fennel seed

1/4 teaspoon crushed dried hot red chilies

1 package (16 oz., about 12 in. wide) baked Italian bread shell

1/2 pound (2 cups) shredded mozzarella cheese

In an 8- to 10-inch frying pan, frequently stir sausages, onion, and garlic over medium-high heat until onion is limp, about 5 minutes.

Add broccoli, fennel, and chilies to frying pan; stir until broccoli is tender-crisp, 2 to 3 minutes.

Place bread shell on a 12-inch pizza pan or 12- by 15-inch baking sheet. Sprinkle cheese evenly over crust. Distribute broccoli mixture evenly over cheese. Bake in a 450 |degrees~ oven until browned, about 15 minutes. Cut into wedges. Serves 4.

Per serving: 674 cal. (49 percent from fat); 38 g protein; 37 g fat (no data, sat.); 58 g carbo.; 1,207 mg sodium; 104 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Schott, Janet
Article Type:Column
Date:Nov 1, 1993
Previous Article:Dinner is ready.
Next Article:Orange pumpkin soup.

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