SAUSAGE & PESTO PIZZA
Make these cheesy sausage and pesto pizzas with just a handful of ingredients for an easy, takeaway-style dinner. If you prefer, make these veggie-friendly using our tip below
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Remove the pizza dough from the freezer 1-2 hrs before cooking to defrost. Heat the oven to 220C/200C fan/gas 7. Put a large baking sheet in the oven to heat.
- Tip the chopped tomatoes into a saucepan, simmer uncovered for 15 mins until reduced and saucy, then season to taste.
- Squeeze the sausagemeat out of the skins and into a bowl. Divide into 10 small balls. Pour the oil into a non-stick frying pan and fry the meatballs over a medium heat for 5 mins until golden brown.
- Roll the dough out into two oval-shaped pizzas about 20cm long. Top with a layer of the tomato sauce, then swirl in the pesto. Tear the mozzarella and scatter that over along with the sausage meatballs. Slide the pizzas onto the hot baking sheet and cook for 18-20 mins or until crisp and charred at the edges. Scatter over a few basil leaves to serve, if you like.
Nutrition Facts : Calories 544 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.9 milligram of sodium
MARGHERITA PIZZA WITH SAUSAGE AND PESTO
Two of my favorite ingredients, pesto sauce and sausage, come together to make one of my family's favorite foods: pizza! They loved how crispy, melty, and cheesy it was! Feel free to adjust ingredients according to your personal tastes.
Provided by Christina
Categories Main Dish Recipes Pizza Recipes Chicken
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
- Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
- Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
- Remove from oven and immediately top with torn basil.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 28.6 g, Cholesterol 84.4 mg, Fat 28.9 g, Fiber 3.7 g, Protein 25.7 g, SaturatedFat 12.3 g, Sodium 789.6 mg, Sugar 5.4 g
EASY SAUSAGE PIZZA
Take all the delicious flavors of this pizza standard and remove all the hassle and fuss. When you're craving pizza and just don't have the time to make homemade, Johnsonville gives you a great alternative that's bursting with big flavor.
Provided by Food Network
Time 30m
Number Of Ingredients 5
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.
- More great tips, recipes and coupons at Italianville.com
EASY PESTO PIZZA
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
THE BEST SAUSAGE PIZZAS
What makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 8
Steps:
- Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain., Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves. , Freeze option: Wrap unbaked pizzas and freeze for up to 2 months. To use, unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° until crust is golden brown, 18-22 minutes.
Nutrition Facts : Calories 344 calories, Fat 20g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 651mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
PESTO PIZZA PILLOWS
Steps:
- Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
- Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
- Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.
SAUSAGE PESTO PIZZA
Homemade pizza sauce, italian sausage, mozzarella and pesto make this Sausage Pesto Pizza a simple, delicious pizza Friday recipe!
Provided by Deseree
Categories Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 430 degrees.
- Combine tomatoes, olive oil, garlic, salt and crushed red pepper in a small sauce pan. Use hands to gently crush tomatoes. Bring to boil. Reduce heat and let simmer for 20 minutes.
- While sauce is simmering, roll out pizza dough.
- Cook italian sausage in a 12 inch cast iron skillet over medium heat. Drain to remove any grease.
- Place pizza dough in the same skillet that you cooked the sausage in. Press into the pan and slightly up the sides.
- Turn pan to medium heat. Cook for 5 minutes.
- Spread sauce over the top. Top with diced mozzarella and crumbled Italian sausage. Bake in preheated oven for 12 - 15 minutes or until crust is browned and the cheese is bubbly. Remove from oven, drizzle with pesto. Slice and serve.
SAUSAGE PESTO PIZZA
This homemade sausage and basil pesto pizza is so much better than take out! Make delicious, authentic tasting pizza right in your own kitchen!
Provided by Dan
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- If using a pre-baked pizza crust, follow the instructions on the package for a pre-baked crust. If using a store bought pizza dough, roll the dough out into a 10 inch round. Place the dough onto a pizza stone and prick a few times around with a fork. Brush a light layer of olive oil on the dough and bake for 5 minutes.
- Remove the pizza from the oven and top with a layer of sauce. Don't add too much sauce because your pizza will be soggy after it bakes, we're looking for a nice, crispy crust. Add the sausage crumbles to the pizza, followed by several dollops of the basil pesto. Place the fresh mozzarella on the pizza, scattered so that it's no overlapping.
- Bake the pizza for 12-14 minutes until the cheese is melted and the crust is nice and brown. remove the pizza from the oven and drizzle with the basil infused oil, then top with parmesan cheese and fresh strips of basil.
- Cut into slices and serve immediately.
SAUSAGE PESTO PASTA
This Italian sausage pesto pasta recipe uses simple ingredients and is easy to make. Mushrooms, tomatoes, peppers, garlic, and onions pack it with flavor!
Provided by Natasha Bull
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Boil a large, salted pot of water for the casarecce pasta. Cook it al dente (8 minutes).
- Meanwhile, prep your vegetables. You can do some prep while the sausages are cooking to save time, but feel free to prep everything prior to starting the sauce if that's easier for you.
- Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it over medium-high heat, stirring occasionally, until it's browned (about 5-7 minutes). Transfer to a plate.
- Leave the sausage grease in the pan and then add the mushrooms and onions (if there is very little grease then add about a teaspoon of olive oil). Sauté, stirring occasionally, until the mushrooms release their water and they get a nice sear and the onions brown (about 5-6 minutes).
- Stir in the garlic and cook for 30 seconds.
- Add the tomatoes, peppers, chicken broth, and sausage to the skillet. Reduce the heat to medium and cook for around 5 minutes or until the tomatoes have started to lose their shape and the chicken broth has reduced a bit.
- Add in the pesto (stir the jar first), then take the pan off the heat and ensure it's stirred in well. Add a splash of pasta water to the sauce (a couple tablespoons) prior to draining it, and then toss the drained pasta with the sauce. Season with salt & pepper as needed. Serve immediately with parmesan cheese and parsley if desired.
Nutrition Facts : Calories 562 kcal, Carbohydrate 50 g, Protein 21 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 811 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ZITI WITH CREAMY PESTO AND ITALIAN SAUSAGE
My family loves this recipe. It is something I came up with on my own. It meets my criteria of quick, easy and yummy. I usually pre cook the sausage so that when I come home I just have to boil the pasta. I have also substituted the sausage with chicken; the pesto sauce with fresh pesto; or the pesto with sun-dried tomato pesto sauce. Would be great with mushrooms as well.
Provided by tree1975
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook sausage according to the package directions.
- Meanwhile, cook pasta according to package directions.
- Cool sausage slightly. Cut into ½-in. coin slices; set aside.
- Combine Alfredo sauce and pesto in a large bowl. Add sausage.
- Drain pasta; add to sausage / sauce mixture. Toss to combine. Sprinkle with Parmesan. Serve immediately.
Nutrition Facts : Calories 542.2, Fat 21.8, SaturatedFat 7.5, Cholesterol 43.1, Sodium 917.9, Carbohydrate 60, Fiber 2.5, Sugar 2.7, Protein 24.4
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Category PizzaEstimated Reading Time 2 mins
- After forming the pizza dough, spread the pesto evenly on the dough base and top with sliced Gruyere cheese. Scatter the andouille sausage over the top, place the dough in your Forno Bravo oven, and bake until the crust is golden brown and the Gruyere is lightly caramelized. Remove the pizza from the oven and top with the arugula that has been tossed with a splash of extra virgin olive oil and lemon juice.
- Pound the garlic and salt, using a mortar and pestle, into a paste. Add toasted pine nuts and continue to pound. Once the mixture is a course paste, remove garlic pine nut mixture from mortar and place in a small mixing bowl. Chop the basil coarsely and add to the mortar. Pound the leaves to a paste. Return the pounded pine nut mixture to the basil, add parmesan, and continue to pound while adding the olive oil. Taste. Adjust seasoning as necessary.
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- In a large, heavy bottomed skillet, brown hot Italian sausage with olive oil and break down into small crumbles. Deglaze the pan with wine and simmer until liquid evaporates. Remove from pan, drain on paper towel, and set aside.
- Heat 2 tbsp olive oil in the same skillet. Fry the dough for one minute on each side or until golden crispy and brown. Remove and place on a paper towel to drain.
- Spread 2 tablespoons of pesto on each fried flatbread. Top with browned, crumbled sausage, shredded cheeses and chopped parsley. If cheese doesn't melt on it's own feel free to pop under the broiler for a minute.
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