Pillsbury® Taco Pizza

• 3 links (4 oz each) spicy Italian turkey sausage, casings removed, crumbed
• 1/2 cup canned Old El Paso(R) enchilada sauce
• 1 can (13.8 oz) Pillsbury(R) refrigerated artisan pizza crust with whole grain
• 2 cups shredded Mexican cheese blend (8 oz)
• 2 medium plum (Roma) tomatoes, chopped
• 1 medium yellow bell pepper, chopped (1 cup), if desired
• 1/4 cup chopped fresh cilantro or green onions, if desired

1. Step 1: Heat oven to 400u0b0F for dark or nonstick pan (425u0b0F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
2. Step 2: In 12-inch skillet, cook sausage over medium heat, stirring occasionally to crumble sausage, until no longer pink; drain and remove from skillet. Gently stir enchilada sauce into sausage to coat.
3. Step 3: Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown
4. Step 4: Spoon and spread sausage mixture over crust. Sprinkle with 1 1/2 cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining 1/2 cup cheese.
5. Step 5: Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with cilantro. To serve, cut into 6 rows by 3 rows

links, enchilada sauce, crust, cheese, plum, yellow bell pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/pillsbury-taco-pizza (may not work)