Sausage Pizza Food

ITALIAN STYLE SAUSAGE

Steps:

• In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
• Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
• In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

PIZZA SAUSAGE

Steps:

• Place raw ground pork into a mixing bowl.
• Measure out all your herbs and spices and sprinkle over the pork; thoroughly mix everything together.
• Brown the meat mixture in a skillet over medium-high heat.
• Drain sausage on a paper towel lined plate.
• Add cooked sausage to your pizza with other toppings of choice.

SAUSAGE PIZZA

Steps:

• Preheat oven to 400°; with greased fingers, pat dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, cook the sausage, onion, mushrooms and green pepper over medium heat until sausage is no longer pink; drain., Spread pizza sauce over crust. Top with sausage mixture; sprinkle with cheese. Bake until golden brown, 12-15 minutes. Or, wrap pizza and freeze for up to 2 months. , To use frozen pizza: Unwrap and place on a pizza pan; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown.

CARAMELIZED ONION, SAUSAGE AND BASIL PIZZA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
• In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.
• On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

ONION AND SAUSAGE PIZZA

Steps:

• Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.
• Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.

STICKY ONION & SAUSAGE PIZZA

Steps:

• Tip the bread mix into a large bowl. Make a well in the centre and pour in 1 tbsp olive oil and 350ml tepid water. Mix to form a dough, then turn out onto a lightly floured surface and knead for 5 mins. Transfer to a lightly oiled bowl, cover and leave to rise for 30 mins.
• To make the topping, heat the remaining oil in a frying pan and add the onions, rosemary and a good pinch of salt. Cook gently, stirring occasionally, for 25-30 mins until starting to caramelise. Boil the kettle. Put the spinach in a colander and pour over the boiling water. Leave to drain and cool, then squeeze as much liquid from the spinach as you can and season. Squeeze the sausages from their skins into a small bowl and stir through the mustard. When the onions are softened, pour over the balsamic vinegar and stir well. Cook until almost all the vinegar has evaporated and the onions are sticky.
• Heat oven to 220C/200C fan/gas 7 and pop in 2 baking trays. Tip the dough out and divide into 2 equal pieces - do not knock the dough back or it won't hold its shape. Stretch and roll the dough into 2 large circles, about 30cm diameter. Transfer the bases to the trays. Spread over the onions, top with the spinach and cheddar, then dot over the mustardy sausage. Bake for 15-20 mins until crisp, golden and the cheese is bubbling.

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.
• More great tips, recipes and coupons at Italianville.com

THE BEST SAUSAGE PIZZAS

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.

ITALIAN SAUSAGE PIZZA

Steps:

• 1. Remove sausage from casing and pinch into dime-sized pieces. Spread sauce over crust and sprinkle with 1 cup cheese. Add Italian Sausage pieces and green pepper. Top with the remaining cheese.
• 2. If purchasing crust, bake according to crust package directions or until sausage is no longer pink (160?F) and cheese is melted.
• 3. If using my crust, bake at 400°(thick crust) or 425°(thin) for about 25-28 minutes(thick) or about 20 minutes (thin/medium) or until crust is brown and sausage is no longer pink.

SAUSAGE PIZZA

Steps:

• Remove sausage from casing. In a large frying pan, brown sausage in oil with onion, garlic, and fennel seed. Cook sausage is brown and onion is tender.
• Drain all liquid from pan.
• Add tomatoes (undrained), parmesan cheese, basil, and oregano.
• Simmer over low heat 20 minutes, stirring frequently.
• Spoon half of topping onto each pie pre-baked crust. Sprinkle with mozzarella cheese.
• Bake 15-20 minutes.

SAUSAGE & TOMATO PIZZA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.
• Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.

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.

ITALIAN SAUSAGE & CARAMELIZED ONION PIZZA

Steps:

• Melt butter in a large skillet over medium heat. Add onion slices; stir to separate the slices into individual pieces. Cook until onions just begin to brown - about 5 minutes stirring occasionally. Reduce heat to medium-low and cook until onions are tender and caramelized, about 15 to 20 minutes. Remove to a bowl; set aside.
• Preheat oven to 500 degrees F.
• Using the same skillet, add Italian sausage and return heat to medium. Cook until sausage is browned and cooked through, about 5 to 8 minutes. Drain; set aside.
• Roll out pizza dough to a 14 to 16" round {depending on your baking sheet/pizza stone size}, and place on baking sheet or pizza stone.
• Bake dough for 5 mins. Carefully remove crust from oven.
• Top with a thin-ish layer of marinara to within 1/2-inch of the dough edge.
• Then top with sausage and almost all the onions. Sprinkle pizza evenly with cheese, and the remaining onions.
• Bake for another 8 to 12 minutes until cheese is bubbly, crust edges are golden brown and the bottom is crispy. Remove from oven, slice, and eat!

SAUSAGE PIZZA SOUP

Steps:

• In a large Dutch oven, cook sausage over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.
• Stir tomatoes, broth, water, tomato paste, onion, pepper, and mushrooms into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until green peppers are tender.
• Stir in the pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender.
• Serve topped with cheese.