Sausage And Chard White Cornbread Pizza Food

GREEK BREAD PIZZA

Steps:

• For the beef: In a large skillet, heat the oil over medium-high heat. Add the beef, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the beef and reserve. Lower the heat to medium and saute the onions in the beef juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant, about 1 minute. Season to taste with salt and pepper. Add the tomato paste and cook until caramelized, 2 to 3 minutes. Deglaze with the red wine and scrape up any bits that have adhered to the pan. Add the beef back in, stir and set aside.
• For the pizza: Preheat the oven to broil with the rack on the lowest position or heat a grill with one side on high and one side off for indirect heat. Scoop out some of the bread to create a well for the toppings. Brush all sides of the bread with olive oil. Top evenly with the beef mixture, then the mozzarella and feta, then top with the olives. Put on a baking sheet in the oven or place on the grill and cook until golden and bubbly, 5 to 8 minutes. Top with the Pickled Red Onions and fresh mint. Slice and serve.
• Put the vinegar, sugar, salt and 1/2 cup water in a small pot and bring to a simmer. Add the onions and take off the heat immediately. Let cool and keep in an airtight container in the fridge for up to 2 weeks.

HOT SAUSAGE AND CRISPY CHARD PIZZA

Steps:

• Place a rack in upper third of oven and preheat to 450°F. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
• Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
• Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
• Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18-22 minutes. Let cool 5 minutes.

WHITE PIZZA WITH PROSCIUTTO AND FIG

Steps:

• Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
• Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
• Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
• Top the warm pizzas with the dressed arugula, slice and serve immediately.

SWISS CHARD, GARLIC, AND GRUYERE PIZZA

Steps:

• Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
• Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
• Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.

WINTER CHILI CORNBREAD PIZZA

Steps:

• For the chili: Preheat the oven to 500 degrees F.
• Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
• Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
• For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
• Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
• Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.