Jalapeno Sausage Pizza Food

PIZZA WITH JALAPENO POPPER CRUST

Pizza with Jalapeno Popper Crust image

Provided by Food Network Kitchen

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 pound refrigerated pizza dough
Coarse cornmeal, for dusting
4 ounces cream cheese, at room temperature
1 cup shredded pepper jack cheese (about 4 ounces)
Kosher salt
1/2 cup spicy marinara sauce
1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)
Extra-virgin olive oil, for brushing
2 jalapeno peppers (red and/or green), thinly sliced

Steps:

Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal.
Mix the cream cheese, 1/2 cup pepper jack and 1/4 teaspoon salt in a medium bowl until combined.
Stretch the dough almost to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spoon the cream cheese mixture in a thin border around the edge of the dough, about 1/2 inch from the edge. Fold the edge of the dough over the cream cheese mixture and pinch to seal.
Put the pan on the hot stone and bake until the crust is lightly golden, 5 to 8 minutes. Remove from the oven, spread the sauce in the middle and top with the mozzarella and the remaining 1/2 cup pepper jack. Brush the crust with olive oil and top with the jalapeno slices. Bake until the crust is browned and crisp and the cheese is bubbling, 8 to 12 more minutes.

JALAPENO SAUSAGE

Jalapeno Sausage image

Provided by Food Network

Categories main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

16 corn husks
2 teaspoons kosher salt
1 tablespoon sugar
1/2-ounce chicken base dissolved in 2 ounces cold water
1 tablespoon chopped fresh garlic
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/4 cup chopped and seeded jalapenos
1 tablespoon crushed black peppercorns
1/2 teaspoon cayenne pepper
2 1/2 pounds coarsely ground pork butt

Steps:

Heat a smoker or grill to 250 degrees F.
Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.

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