BUNGALOW KITCHEN: Healthy pizza recipe perfect for fall evenings

Cooler weather always puts me in the mood for pizza and pasta. I can usually say no to a heaping, warm bowl of pasta when it's hot outside, but as soon as the temperature drops below 70, I'm all about cheese, tomato sauce and pasta or dough.

This usually results in some type of touch-and-go inner conversation. I'll try to talk myself out of it, reminding myself of a better food choice, but then that other voice pipes up with the permission of, "go ahead, dive in. You deserve it!"

Here's hoping that this recipe for Pizza with Spicy Sausage and Broccoli meets those two thought processes in the middle.

Making your own pizza at home is fun and can give you an immense sense of accomplishment. It also allows you to control the amount of oil and the ingredients. The two toppings, spicy turkey sausage and broccoli, are full of flavor and also are nutritious. This turkey sausage is still full-bodied, but it uses a leaner protein than pork that won't leave you reaching for your antacid. The broccoli, sliced thinly, crisps up in the hot oven and adds a vibrant crunch and earthy flavor to the pizza.

Another great thing about these toppings? The protein from the turkey sausage and the fiber from the broccoli will help you feel fuller faster -- so you won't be tempted to eat the entire pizza.

But, then again, if you did, would it be quite as bad as takeout? Probably not.

This pizza is a great weeknight fix for a rainy night or a cooler evening. You could definitely use it as a base and change out the toppings as you wish.

Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.

BUNGALOW KITCHEN RECIPE

Pizza with Spicy Sausage and Broccoli

FOR THE DOUGH:

1 1/2 cups all purpose flour

1/4 ounce active dry yeast (1 packet)

1/2 cup warm water

1 teaspoon salt

2 teaspoons olive oil

2 tablespoons cornmeal

Additional flour for countertop

FOR THE TOPPINGS:

8 ounces turkey Italian sausage, casings removed

1 broccoli crown, sliced on the diagonal into bite-size pieces

16 ounces whole milk mozzarella cheese, cut into1/4-inch slices

1/4 cup shaved Parmesan cheese, plus more for topping at the end

1/2 cup pizza sauce

1 teaspoon red pepper flakes

2 tablespoons olive oil

Salt, to taste

Turn the oven to 200 degrees for 5 minutes, then turn it off.

In a stand mixer, add the warm water and yeast and let sit for 5 minutes. Next, add the flour and salt and turn the mixer on moderate speed with a dough hook until the mixture becomes a rough, but singular mass. Then, turn the mixer on low speed for 5 more minutes. After this, the dough should be smooth and formed into a ball.

Take the dough out of the mixing bowl, add the olive oil to coat the bottom of the bowl, then place the dough back in the bowl. Cover with plastic wrap and place in the warmed up oven for 30 minutes.

While the dough is rising, work on your toppings. Slice the turkey sausage links into 1/2-inch rounds. Heat 1 tablespoon of olive oil in a pan and cook the turkey sausage pieces for about 4 minutes on each side, or until they are done. Remove the sausage to a small plate.

Add the broccoli pieces to the same pan and cook for about 2 minutes over medium-high heat. Remove the broccoli pieces to a small plate.

When the pizza dough has risen, take it out of the oven and crank the oven up as high as it will go, probably about 475 degrees to 500 degrees.

Sprinkle a few tablespoons of flour on a clean, flat surface and begin to roll out the dough with a rolling pin. Aim to create a 12-inch round pizza or an 8-by-13-inch rectangular pizza, taking care to fold over the edges 1/2 inch to create a crust. Sprinkle a cookie sheet with the corn meal, then carefully transport the formed pizza dough to the cookie sheet.

Now you may begin working on the toppings. For the first layer, sprinkle the dough with shaved Parmesan. Next, use a spoon to evenly distribute the pizza sauce. After that, place half of the cheese on the pizza, then the sausage pieces, then the broccoli, then the remaining cheese slices. Rub the edges with the remaining tablespoon of olive oil. Top with the red pepper flakes and pop into the oven for 15-20 minutes.

You'll know the pizza is ready when the edges of the dough begin to brown and the cheese begins to bubble.

When the pizza is ready, allow it to rest on the countertop for about 5 minutes before slicing.

This story was originally published November 10, 2015 at 10:52 PM with the headline "BUNGALOW KITCHEN: Healthy pizza recipe perfect for fall evenings ."