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.
SAUSAGE PIZZA
Spicy sausage, onions, mushrooms and plenty of cheese make this pizza from our Test Kitchen a real keeper. It beats the delivery variety every time-and there's no wait! Bake up two or more and keep one on hand for busy nights. TIP: Substitute less spicy sausage or chicken and a variety of veggies and cheese to suit your family's taste.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 slices.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 754mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SAUSAGE MUSHROOM PIZZA
Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 52m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 59.3 g, Cholesterol 31.9 mg, Fat 16.7 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 1303.5 mg, Sugar 6.8 g
SOURDOUGH PIZZA
Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Treat
Time 2h
Yield Makes 6 pizzas
Number Of Ingredients 7
Steps:
- Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
- Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
- To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
- Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
Nutrition Facts : Calories 502 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.3 milligram of sodium
SOURDOUGH PIZZA CRUST
Suggestions for use: Pizza Margherita Recipe #236789. Caramelized Onion and Gorgonzola Pizza Recipe #244305. Pizza/Pasta Sauce Recipe #227656. Grilled PIzza Recipe #322248.
Provided by Galley Wench
Categories Sourdough Breads
Time 3h15m
Yield 1 14 inch Pizza
Number Of Ingredients 5
Steps:
- Blend together the dry ingredients in mixing bowl.
- Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
- Knead for approximately 6-8 minutes until dough is smooth and elastic.
- Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
- Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
- DO NOT PUNCH DOWN DOUGH.
- Dredge hands in flour and remove dough.
- Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
- Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
- Assemble and bake the pizza according to your favorite recipe.
- Suggestions:.
- Pizza Margherita Recipe #236789.
- Caramelized Onion and Gorgonzola Pizza Recipe #244305.
- Pizza/Pasta Sauce Recipe #227656.
- Grilled PIzza Recipe #322248.
SOUR DOUGH PIZZA DOUGH - SAUSAGE, ONION & MUSHROOM PIZZA RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- My essential tools for more successful bread/pizza baking: Baking stone Parchment paper Pizza peel (or large inverted baking sheet) Dough: Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl. (I did this the night before, and returned the starter to the fridge, in a covered bowl.) Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook. Place the kneaded dough in a lightly greased container, and allow it to rise till it's just about doubled in bulk. This might take 2 to 4 hours; it might take more. A lot depends on how vigorous your starter is. For a faster rise, place the dough somewhere warm (or increase the yeast). To slow it down, put it somewhere cool. Tip: I turn my oven to WARM for 2 minutes, then turn it off. This creates a warm and cozy place to proof dough. For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12-inch round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it, and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans. Cover the pan, and let the dough rise till it's as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigor of your starter, and how you like your crust. Once you make it a couple of times, you'll figure out what time frame works for you. Note: I was hungry, and covered the dough for about 15 minutes, and it worked! For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10 x 15-inch) or half-sheet pan (18 x 13-inch), or similar sized pan; or a 14-inch round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the pan. Note: I shaped half the dough, free-hand, to make a smaller pizza. I drizzled olive oil onto a piece of parchment paper on an inverted baking sheet, shaped the dough free-form and then topped the dough. Topping: Equipment needed: large pan, cast-iron is my preference Cut the sausage into bite-sized pieces and cook on medium-high heat, with a little olive oil, until no longer pink. Add the red pepper flakes, if using. Shove the sausage to one side, and cook the onion until just tender, about 5 minutes. Create space for the mushrooms; drizzle with a little olive oil and cook just until tender, about 5 minutes. Set aside. Towards the end of the rising time, preheat your oven to 450°F. For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake till toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or till toppings are as done as you like. Note: I didn't pre-bake the pizza crust. Instead, I put a layer of leftover marina sauce, spread the cooked toppings and added sliced black olives Tip: I don't own a pizza peel (yet). I do own a baking stone, which means I no longer have soggy pizza crusts. I pull out the baking rack, and place the inverted baking sheet right in front. Using tongs, I grab the parchment paper and carefully transfer my pizza onto the baking stone. Works great! To remove, do the reverse. Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot. Yield: one 14-inch round, or rectangular thick-crust pizza; or two 12-inch round thin-crust pizzas. King Arthur Flour tips: Be aware of some sourdough dynamics here. The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy. This type of crust is handy when you want to make dough in the morning, and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch.
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SAUSAGE, RED ONION, AND WILD MUSHROOM PIZZA RECIPE
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4.6/5 (5)Servings 2
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Divide dough in half. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.
- Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total. Using large spatula, transfer pizzas to work surface. Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired.
SAUSAGE MUSHROOM PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (5)Category EntreeCuisine ItalianTotal Time 40 mins
- Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). In 10-inch skillet, heat oil over medium heat. Add sausage, and cook 3 to 5 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to small bowl.
- Add mushrooms to drippings in skillet; cook 3 to 5 minutes, stirring frequently, until softened and browned. Stir in garlic; remove from heat.
- Spread tomato sauce evenly over dough. Top with mushroom mixture. Top with sausage, red onion and cheese. Bake 5 to 9 minutes or until crust is golden brown and cheese is melted. Top with basil. To serve, cut into 6 rows by 3 rows.
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