SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA
Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.
Categories sun-dried-tomato sausage and fontina pizza
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oven to 450°F. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.
- Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
- Notes: Pizza Crusts: Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas. You can even keep them in the freezer for last-minute meals. If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it. If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it.
- Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage's fennel and the fontina. Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed.
SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA RECIPE
Grab a bite of this delectable 5-ingredient fontina pizza, topped with rich sun dried tomatoes and sweet Italian sausages, for a filling dinner meal!
Provided by Naomi Willis
Categories Pizza
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oven to 450°F
- In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes
- Brush the sun-dried-tomato oil over the pizza shells
- Spread the sausage over the pizza shells
- Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes
- Notes: Pizza Crusts: Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas
- You can even keep them in the freezer for last-minute meals
- If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it
- If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it
- Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage's fennel and the fontina
- Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed
- Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed
Nutrition Facts : Carbohydrate 83.56g, Cholesterol 106.11mg, Fat 35.20g, Fiber 4.32g, Protein 50.21g, SaturatedFat 17.47g, ServingSize 4.00, Sodium 2,208.65mg, Sugar 0.00, UnsaturatedFat 11.04g
ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA
A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 2 14" pizzas
Number Of Ingredients 10
Steps:
- In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
- Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
- Remove from the heat and add the tomatoes and basil.
- Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
- Then top with cheese, if you wish, and bake according to the pizza crust directions.
- Enjoy!
Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7
SUN-DRIED TOMATO SAUSAGE WITH CHAYOTE, ZUCCHINI, AND ONIONS
This is my recipe that I came up with after my DH bought some chayote. I used Emerils, Sun-dried tomato chicken and pork smoked sausage. You could use any kind, it was delicuous with the sausage I used.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausages in skillet over medium-low heat about 10 minutes; add onions and saute until onions are golden.
- Add Oregano, salt, pepper, and stir; add Chayote, Zucchini, cover and cook until chayote is crisp tender about 10 minutes.
Nutrition Facts : Calories 108.8, Fat 7.1, SaturatedFat 1, Sodium 594.5, Carbohydrate 11.1, Fiber 3.4, Sugar 5.2, Protein 2.4
SAUSAGE-AND-FONTINA PIZZA
Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees, with an inverted rimmed baking sheet on top rack. Brush another baking sheet with 2 tablespoons oil; stretch dough into an 11-by-12-inch rectangle on it (if dough springs back, let stand a few minutes). Scatter sausage evenly over dough. Bake on inverted sheet 10 minutes. Sprinkle with cheese, jalapenos, salt, and pepper. Bake until crisp on bottom and cheese is bubbling, 5 to 8 minutes more. Let cool slightly.
- Meanwhile, peel carrots and shave into short lengths with peeler. Thinly slice fennel. Toss carrots, fennel, and arugula with brine and remaining 2 tablespoons oil. Season with salt and pepper. Top pizza with a handful of salad just before serving, with remaining salad on the side.
VEGAN SUN-DRIED TOMATO SAUCE (FOR PIZZA OR PASTA)
This is a recipe I whipped together today to use on pizza, as I'd forgotton to buy fresh tomatoes at the market. My partner and I both loved it!
Provided by merron-iru kami
Categories Sauces
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place first three ingredients into food processor and "chop" roughly. Set aside.
- Boil tomatoes in water (or broth) in a shallow pan.
- When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
- Add remaining 5 ingredients to tomato puree and stir.
- Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!
Nutrition Facts : Calories 153.6, Fat 13.8, SaturatedFat 1.9, Sodium 336.4, Carbohydrate 7.5, Fiber 1.4, Sugar 3.8, Protein 1.7
WILD MUSHROOMS AND FONTINA PIZZA
Make and share this Wild Mushrooms and Fontina Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 52m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thirty to sixty minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to maximum temperature, 500°.
- Wipe mushrooms clean with damp paper towel; discard stems of shiitake mushrooms; cut mushrooms into thin slices.
- In a big pan, heat the oil with the garlic over medium heat; add in the mushrooms, thyme, salt, and pepper to taste; cook, stirring often.
- When the mushrooms liquid has evaporated and the mushrooms are browned, add the parsley; let cool.
- Place pizza dough on a floured surface; Using your fingers, stretch and flatten dough out into a 12-inch circle.
- Dust a pizza peel with flour; place dough on the peel, shaking it once or twice to make sure it does not stick-if it does, lift the dough and dust the peel with more flour.
- Spread the cheese slices over the dough leaving a ½ inch border all around; top with the mushrooms.
- Slide pizza onto prepared baking stone; bake pizza 6-7 minutes or until the edges are puffed and the crust is crisp and golden brown.
- Remove pizza to a cutting board; cut into wedges and serve immediately.
Nutrition Facts : Calories 184.3, Fat 15.8, SaturatedFat 6.4, Cholesterol 32.9, Sodium 231, Carbohydrate 2.7, Fiber 0.7, Sugar 1.4, Protein 9.1
CARAMELIZED ONION & SUN-DRIED TOMATO PIZZA
Make and share this Caramelized Onion & Sun-Dried Tomato Pizza recipe from Food.com.
Provided by OceanIvy
Categories Cheese
Time 2h20m
Yield 1 pizza
Number Of Ingredients 11
Steps:
- In medium bowl, cover dried tomatoes with boiling water and soak until soft, about 45 minutes (soaking could take more or less time, depending on size of tomatoes and drying process).
- Remove from bowl, squeeze out excess liquid. If desired, reserve liquid for another use.
- Now, heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and reduce heat to medium-low.
- Sauté until slightly softened,a bout 5 minutes; sprinkle salt and pepper.
- Continue to sauté until a rich golden brown color, about 20 minutes.
- Add whole garlic cloves during last 10 minutes so they caramelize, keeping separate from onions when stirring.
- Heat oven as needed to bake pizza for crust.
- Place tomatoes, caramelized garlic, 1 tablespoon oil and some salt & pepper in a processor.
- Pulse just until mixture is pureed but has texture. Spread cooled onions on crust and press down with hand.
- Spread tomato mixture on top; press lightly and sprinkle with oregano.
- Spread mozzarella all around, then Parmesan and some extra pepper.
- Bake 10-15 minutes or until the crust is golden and topping is hot.
- Remove from oven and place on cutting board. Let rest 5 minutes before slicing.
SUN DRIED TOMATO, SAUSAGE AND FONTINA PIZZA
Steps:
- Heat the oven to 450°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all. Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes
SUN-DRIED TOMATO SAUSAGE AND FONTINA PIZZA
This is from one of my Food and Wine cookbooks. Gourmet pizza. YUM! The wine recommendation is a Pinot grigio.
Provided by dicentra
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 450.
- In a large frying pan, cook the sausage over moderate heat, breaking it up with a spoon, until cooked through and just beginning to brow, about 10 minutes.
- Brush the sun-dried tomato oil over the pizza shells.
- Spread the sausage over the pizza shells.
- Scatter the sun dried tomatoes over the sausage.
- Put the Fontina on top and sprinkle the Parmesan over all.
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
Nutrition Facts : Calories 464.6, Fat 32.2, SaturatedFat 16.4, Cholesterol 107.2, Sodium 1276.6, Carbohydrate 7.9, Fiber 1.1, Sugar 0.9, Protein 37
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- Heat the oven to 450°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.
- Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
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