A Skinny Pizza Casserole? What In Tarnation?!

I am a huge fan of pizza in all forms and this includes hot and bubbly casserole. However, at the start of the year, I made a resolution to eat healthier and trim up my waistline. And you know what? I’ve kept true to that commitment! So, you can imagine my delight when I came across this Skinny Pizza Casserole recipe. So, what you’re telling me is I can have pizza casserole and my pant size won’t get bigger?

Count me in!

Ingredients

1 tablespoon Bertolli olive oil

1/4 pound fresh mushrooms, sliced

1 (8-ounce) can Hunt’s tomato sauce

1/2 teaspoon dried oregano

1/4 teaspoon McCormick garlic powder

1/4 teaspoon Morton salt

1/4 teaspoon black pepper

1 (13.8-ounce) can be refrigerated Pillsbury pizza dough

1 (8-ounce) package Kraft low-fat mozzarella cheese (12 slices)

1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 425 degree F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large skillet, heat oil over high heat; add sausage, and mushrooms, and cook 3 to 4 minutes. Stir in tomato sauce, oregano, garlic powder, salt, and pepper; cook 2 to 3 minutes, or until heated through.
Meanwhile, unroll pizza dough and press into bottom and halfway up sides of prepared baking dish. Line bottom of crust with 6 slices mozzarella cheese. Top with meat mixture.
Bake uncovered 12 minutes. Top with remaining cheese slices and sprinkle with Parmesan cheese. Bake 5 minutes, or until crust is browned and cheese is melted. Let sit 2 to 3 minutes, then slice and serve.

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Quick Tip: Round your plate out with a green leafy salad spritzed with vinegar and oil for a healthy side dish.