Pepper Sausage Pizza Food

JIMMY DEAN SAUSAGE BREAKFAST PIZZA

Steps:

• Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12 inch rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1 inch larger in diameter than bottom of pan. Turn edges under to make a slight rim.
• Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan.
• Bake for 15-20 minutes or until eggs are set and crusts are golden.

EASY SAUSAGE PIZZA

Steps:

• Remove sausage from casing and pinch into dime-sized pieces.
• Spread sauce over crust; sprinkle with 1 cup cheese.
• Add Italian Sausage pieces and green pepper.
• Top with the remaining cheese.
• Bake according to crust package directions or
• until sausage is no longer pink (160 degrees F) and cheese is melted.
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SAUSAGE & PEPPER PIZZA

Steps:

• Preheat oven to 425°. Prepare pizza dough according to package directions. Press dough onto bottom and 1/2 in. up sides of a greased 13x9-in. baking pan., Spread with pizza sauce. Top with 1 cup cheese blend, onion, pepper and sausage; sprinkle with remaining cheese blend., Bake 17-20 minutes or until crust is golden brown. If desired, sprinkle with Parmesan cheese.

CHORIZO SUPREME PIZZA

Steps:

• Heat oven to 425ºF.
• Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
• Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
• Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

SAUSAGE & PEPPER FRENCH BREAD PIZZA

Steps:

• Preheat oven to 400°F (200°C). Remove casings from sausage links and cut into 1/2-inch (1-cm) nuggets. In (10-in./24-cm) Skillet, cook and stir sausage over medium-high heat until no longer pink; remove from Skillet. Add peppers and onion to Skillet; cook and stir 6-8 minutes or until crisp-tender.Slice bread loaf in half lengthwise using Bread Knife; place cut sides up on Rectangle Stone. Spread pizza sauce evenly over bread. Top with 1/2 cup (125 mL) of the cheese, vegetables and sausage. Top with remaining cheese and sprinkle with seasoning, if desired. Bake 15-18 minutes or until cheese is melted and bread is crisp. Serve immediately.

SICILIAN PIZZA WITH SAUSAGE AND PEPPERS

Steps:

• Preheat the oven to 450 degrees F. Drizzle the olive oil in a 10-by-15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10-by-15-inch rectangle.) Spread the crushed tomatoes over the dough, leaving a 1-inch border around the edge. Top with the red pepper flakes, cheese, sausage and green pepper. Bake the pizza until the crust is golden brown and the sausage is fully cooked, 25 to 30 minutes. Let cool slightly, then cut into squares.

PEPPER SAUSAGE PIZZA

Steps:

• Preheat oven to 450°. In a bowl, combine 1 cup flour, yeast and sugar. Add water; beat until smooth. Add the oil, salt, dried basil, pepper, 1/4 cup Parmesan cheese and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 5 minutes., Meanwhile, place spinach in a microwave-safe bowl; cover and microwave on high 30 seconds or just until wilted. Uncover and set aside., Press dough into a greased 15x10x1-in. baking pan. Spread with pizza sauce; sprinkle with 2-1/2 cups mozzarella cheese, sausage, onion, spinach, mushrooms and yellow pepper. Top with remaining Parmesan and mozzarella cheeses. Sprinkle with pizza seasoning. Bake 20 minutes or until crust is golden brown. Sprinkle with fresh basil if desired. Cut into squares.

SAUSAGE & SWEET RED PEPPER PIZZA

Steps:

• Heat oven to 400ºF.
• Cook sausage in skillet on medium heat 10 min., turning occasionally. Meanwhile, unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 15x10-inch rectangle. Reserve 1 tsp. Parmesan for later use. Mix remaining Parmesan with oil; brush onto edges of dough.
• Bake 5 min. or until lightly browned. Meanwhile, remove sausage from skillet, reserving drippings in skillet; cut sausage into 1/4-inch-thick slices.
• Top crust with sausage, peppers, tomatoes and mozzarella.
• Bake 10 to 12 min. or until cheese is melted and edges of crust are golden brown. Meanwhile, add spinach to reserved sausage drippings; cook 3 min. or just until spinach is wilted, stirring occasionally.
• Top pizza with spinach; sprinkle with reserved Parmesan.

CALZONES WITH SAUSAGE AND PEPPERS

Steps:

• In a large nonstick skillet over medium heat, add the olive oil and swirl to coat the pan.
• Add the sausage, oregano, and 1/2 teaspoon of the garlic powder. Cook for 1 minute, and then add the peppers, onions, and salt. Cook, stirring occasionally, until the sausage is no longer pink and the veggies are crisp-tender, about 3-5 minutes.
• Using a slotted spoon, remove the sausage mixture and set it aside in a bowl. Fold in the ricotta and mozzarella cheese, and season to taste with additional salt if necessary.
• Preheat the oven to 400°F.
• Dust a clean work surface with flour and lay the pizza dough on top. Cut the dough into quarters. Using additional flour if necessary, roll and stretch one piece of the dough into a circular shape about 1 1/2 times its original size. Repeat with the remaining dough.
• Spoon 1/4 of the sausage and cheese mixture onto one side of the dough and then fold the other half over the top, creating a half-moon shape. Using your fingers, press and tuck the edges to seal the dough.
• Repeat with the remaining dough and filling. Brush each one evenly with egg wash, and sprinkle with the remaining garlic powder and flaky salt. Using a sharp knife, make several small slits in the top of each calzone.
• Place the on a baking sheet lined with parchment paper, with a little space in between each. Bake until golden brown, about 18-20 minutes. Serve warm, with marinara sauce for dipping.

WILD MUSHROOM PIZZA WITH ARUGULA & PECORINO

Steps:

• Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500 degrees F, for 30 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.
• Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.
• Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.
• Toss arugula with agrumato lemon oil and salt. Top the pizza with the arugula, the reserved mushrooms and cheese. Serve immediately.

SAUSAGE, PEPPER AND MUSHROOM PIZZA

Steps:

• Preheat oven to 450 degrees.
• Crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon until cooked through, 3-5 minutes.
• Place bell pepper, mushrooms adn water in a large microwave safe bowl. Cover and microwave on High until just tender, 3-4 minutes. Drain.
• Spread sauce evenly over the crust. Top with some of the cheese. Then add the sausage, pepper and mushrooms and sprinkle with the rest of the cheese.
• Bake until golden and cheese is melted, 8-10minutes.

SAUSAGE ONION AND PEPPER PIZZA

Steps:

• Preheat oven to 500. Coat a nonstick skillet with cooking spray. Add sausage and flatten with a spoon. Cook over medium high heat, breaking up sausage with a wooden spoon into small pieces, until browned, about 5 minutes.
• Drain sausage on paper towels. Wipe out skillet if necessary.
• Coat skillet with cooking spray; heat over medium high heat. Add green and red bell peppers, onion and garlic. Coat vegetables lightly with cooking spray.
• Cook, stirring often, until crisp-tender, about 5 minutes. Stir in oregano and pepper flakes.
• Spread tomato sauce over crust. Top with vegetable mixture. Dot with sausages and sprinkle cheese over everything.
• Bake pizza for about 12 minutes, until crust is golden. Slide pizza onto a large cutting board. Let rest for 5 minutes before serving. Cut into wedges and serve.

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA

Steps:

• Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the peppers. Season with salt and pepper. Continue to saute for 3 minutes. Remove from the heat and set aside. In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon 1/2 of the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Spread 1 cup of the tomato sauce over the top of each pizza. Sprinkle each pizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30 minutes or until golden brown. Remove the pizza from the oven and cut into individual servings. Yield: 2 (12-inch) pizzas Recipe courtesy of Emeril Lagasse, 1999 Per serving: 1984 Calories (kcal); 171g Total Fat; (76% calories from fat); 72g Protein; 44g Carbohydrate; 345mg Cholesterol; 6285mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 6 Vegetable; 0 Fruit; 28 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C44 Converted by MM_Buster v2.0n.