Recipes for "sausage pizza"

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.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Toss fennel and onion slices with olive oil; spread out on the baking sheet.

Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).

Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.

Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.

Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

If your dough has been refrigerated, take it out of the fridge an hour before you want to make pizza.

Divide the dough into 4 balls and let them sit at room temperature so they become easier to work with. Keep the dough covered with plastic, though, so it doesn’t dry out. (If your dough was not refrigerated, divide the dough just before shaping.)

Place a pizza stone in the preheating oven for 20 minutes so it is very hot.

Add honey to a microwave-safe bowl and heat for 10 seconds. Then stir the honey together with hot sauce and red pepper flakes. Serve the honey as a dip with any and all pizza!

On a lightly floured surface, roll out 1 dough ball until it forms a 10-inch round. It should be pretty thin. Top the pizza with a few tablespoons of marinara sauce. I don’t like my pizzas very saucy, but add an extra spoon of sauce if you do.

Then top the pizza with 4 ounces of cheese and dot on 2 ounces of spicy sausage. Be sure to tear the sausage into very tiny meatballs so they cook quickly. Season the pizza with red pepper flakes and a tiny pinch of salt and pepper.

Slide the topped pizza onto the pizza stone and cook for 8 to 10 minutes until the crust is crispy and golden brown and sausage is cooked.

While the first pizza cooks, prepare the next pizza.

Remove the cooked pizza from the oven, and let it cool briefly. Garnish with fresh basil, slice, and serve with the hot honey dip. Repeat for cooking the remaining pizzas.

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.