Sausage Mushroom And Pickled Pepper Pizza Food

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.

SHEET PAN SAUSAGE AND MUSHROOM PIZZA

Steps:

• For the dough: combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons olive oil in a liquid measuring cup. Turn the mixer to low and add the water mixture, mixing until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Increase the speed to medium-high and knead the dough until smooth and slightly tacky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or rectangular black steel pan. Transfer the ball of dough to the pan, turning to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
• Slide your hands under the dough and lift, gently stretching it to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
• While the dough rises, position the oven racks in the upper and lower thirds of the oven. If you have a pizza stone, put it on the lower rack. Preheat the oven to its highest bake setting, 500 to 525 degrees F. Once the oven comes to temperature, heat for at least 1 hour before baking your pizza.
• For the pizza: stir the crushed tomatoes, garlic, 1/2 teaspoon salt and a few grinds of black pepper together in a medium bowl or 2-cup liquid measuring cup until combined.
• Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until it is browned at the edges and no longer pink, about 5 minutes.
• Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pan. Add the mushrooms to the hot pan and cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender, about 4 minutes. Remove to a separate bowl to cool.
• When the dough has risen and is ready for topping, sprinkle 3 tablespoons of the Parmesan evenly over it all the way to the edges. Arrange the mozzarella over the dough leaving a 1/2-inch border. Spoon the tomato sauce over the cheese leaving some of the cheese exposed. Sprinkle the cooled sausage and mushrooms over the sauce, then sprinkle with the remaining 3 tablespoons Parmesan.
• Put the pizza pan directly on the pizza stone if using, and bake until the crust is browned at the edges and the cheese is bubbling and browned in spots, 15 to 20 minutes. Remove the pan to a wire rack to cool slightly before removing the pizza from the pan, about 10 minutes. Top with torn basil, cut into squares and serve.

SAUSAGE MUSHROOM PIZZA

Steps:

• Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
• Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
• Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
• Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
• Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

MUSHROOM AND SAUSAGE PIZZA

Steps:

• Preheat oven to 500 degrees F.
• In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic. Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes.
• Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick.
• Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge. Top the dough with mozzarella, mushroom mixture, and sopressata. Sprinkle the pizza with red pepper flakes. Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes. Serve immediately.
• In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

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.

SKILLET SAUSAGE, PEPPERS, AND MUSHROOMS

Steps:

• Brown sausage in a 10-inch cast-iron skillet; add wine.
• Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
• Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
• Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.

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.

WILD MUSHROOM SKILLET PIZZA

Steps:

• Preheat oven to 500 degrees with rack in lowest position. Melt butter in a large skillet over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream and stir to combine. Transfer to a plate, and let cool.
• Working with one piece of dough at a time, gently stretch into a 9-inch circle and place in an 8-inch cast-iron skillet. Brush dough all over with olive oil, and sprinkle with 1-ounce cheese, and one-quarter of the mushrooms. Top with another ounce of cheese. Drizzle with oil, and season with salt and pepper.
• Place skillet in the oven and bake until crust is golden brown, 15 to 16 minutes. Sprinkle with tarragon and cut into wedges. Serve immediately. Repeat process with remaining ingredients.