SAUSAGE AND BROCCOLINI PIZZA
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put an inverted baking sheet on the lowest oven rack; preheat to 475 degrees F. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside.
- Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes.
- Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice.
Nutrition Facts : Calories 750 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 1555 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 39 grams
SAUSAGE AND PEPPERS PASTA WITH BROCCOLI
The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
- Serve the pasta with additional Parmesan for sprinkling on top.
Nutrition Facts : @context http, Calories 981, UnsaturatedFat 30 grams, Carbohydrate 99 grams, Fat 48 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1080 milligrams, Sugar 6 grams, TransFat 0 grams
SAUSAGE AND BROCCOLINI PIZZA POCKETS
Steps:
- Preheat the oven to 500 degrees F.
- To a medium skillet over medium heat, add the olive oil and heat until it begins to shimmer. Then add the sausage, cooking and breaking it up into crumbles with a wooden spoon until it begins to brown, about 5 minutes. Transfer the sausage to a medium bowl with a slotted spoon and set aside to cool slightly.
- Add the garlic to the skillet. Stir to combine, being careful not to burn it (reduce the heat if necessary). When the garlic is fragrant and just translucent, add the broccolini and toss to coat in the garlic and olive oil. Cook until just tender, about 7 minutes. Set aside to cool slightly.
- Meanwhile, to the medium bowl with the cooked sausage, add the mozzarella, ricotta, Parmesan, lemon zest and black and crushed red pepper to taste. Stir to combine.
- Divide the pizza dough into four equal parts and roll into balls. On a lightly floured work surface, flatten them into circles, about 1/4 inch thick. Spread them each with one-quarter of the cheese mixture, sausage and broccolini, leaving a 1-inch border around the edges. Fold them in half to make a calzone shape, pinch the edges to seal and then transfer the pizza pockets to a pizza peel, pizza stone or baking sheet, 2 inches apart. Bake until lightly browned on top, 10 minutes. Let cool slightly and serve with warm marinara sauce.
QUICK WEEKNIGHT PIZZA WITH RICOTTA, BROCCOLINI, AND SAUSAGE
Make and share this Quick Weeknight Pizza With Ricotta, Broccolini, and Sausage recipe from Food.com.
Provided by norasingley
Categories < 15 Mins
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 550 degrees with a pizza stone or baking sheet positioned on the middle rack.
- Combine broccolini and one tablespoon olive oil in a medium bowl. Season with salt and pepper and toss to coat.
- Place pizza dough on a lightly floured pizza peel or the back of a baking pan. Using floured fingers, stretch to a diameter of 12-inches. Arrange mozzarella, ricotta, broccolini, and sausage on top of dough in a rustic fashion. Season with salt, pepper, and red pepper flakes and drizzle with remaining 1 tablespoon olive oil. Shake pan to ensure that pizza doesn't stick to pan. Open oven and, in one jerky motion, shake pizza and release onto pizza stone or preheated baking sheet. Bake until golden and puffed, about 10 minutes. Finish with olive oil, basil, and lemon zest, if desired. Cut into wedges and serve.
Nutrition Facts : Calories 501.5, Fat 40.1, SaturatedFat 20, Cholesterol 120.3, Sodium 1013.4, Carbohydrate 4.8, Sugar 0.9, Protein 29.5
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