Hawaiian Sausage Pizza Recipes

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.
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HAWAIIAN SAUSAGE PIZZA

Steps:

• Heat oven to 450°F.
• Place pizza crust on baking sheet; spread with barbecue sauce.
• Top with remaining ingredients.
• Bake 8 to 10 min. or until cheese is melted.

QUICK HAWAIIAN PIZZA

Steps:

• Preheat oven to 425°. Place crust on a baking sheet. Mix marinara and barbecue sauces; spread over crust., Top with remaining ingredients. Bake until crust is browned and cheeses are melted, 10-15 minutes.

HAWAIIAN SAUSAGE SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

SAUSAGE AND PINEAPPLE PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 450°F. Spray two 12-inch pizza pans with cooking spray. Drain pineapple; press between paper towels to absorb excess moisture.
• In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain.
• In large bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Pat or press half of dough in each pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim.
• Spread half of the pizza sauce on each pizza crust. Top each with half of the sausage and pineapple. Sprinkle each pizza with 1 1/2 cups cheese.
• Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

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.

HAWAIIAN PIZZA

Steps:

• Preheat oven to 450*.
• Spread sauce on pizza crust. Top with cheese, pineapple and ham.
• Bake 8-10 minutes or until crust is crisp and cheese is melted.

CONTADINA® HAWAIIAN-STYLE PIZZA

Steps:

• Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. Press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. Bake 8 to 10 minutes or until edges begin to turn light golden brown.
• Meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside.
• Spread pizza sauce evenly over crust. Sprinkle with cheese and remaining toppings. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown.

HAWAIIAN-STYLE SHEET-PAN PIZZA

Steps:

• Make the dough and let rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl. At the end of the rising time, preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet on a rack in the lower third of the oven.
• Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan.
• Top the dough with the pizza sauce, half of the mozzarella, the Canadian bacon, pineapple, bell pepper and red onion, then sprinkle with the remaining mozzarella.
• Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, 20 to 24 minutes. Let cool slightly, then remove to a cutting board. Top with red pepper flakes.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.