Herbed Sausage Pan Pizzas Recipe 445

HERBED SAUSAGE PAN PIZZAS RECIPE - (4.4/5)

Steps:

• In a lg. bowl mix powdered milk, sugar, yeast, salt and 2 c. flour. In a small saucepan, heat water & oil to 120-130 degrees. Add to dry ingredients. Beat on medium speed 2 minutes. Stir in enough flour to form a soft dough. Turn dough onto a floured surface: knead until smooth & elastic. Place in a greased bowl, turning to grease top. Cover & let rise in a warm place until doubled, about 45 minutes. Grease 3 9" round baking pans. Punch down dough. Turn onto a floured surface: Divide into thirds. Press dough to fit bottom and 1" up sides of pans. Cover and let rise in a warm place until doubled. In a skillet, cook sausage until done. Drain on paper towels. In a bowl mix oil, garlic & seasonings. Preheat oven to 450. Using fingertips, press several dimples into dough. Brush tops with oil mixture. Spread with pizza sauce: top with sausage, onion, mushrooms and cheese. Bake 15-20 minutes or until golden brown.

HERBED SAUSAGE PAN PIZZAS

Steps:

• In a large bowl, mix milk powder, sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Grease three 9-in. round baking pans., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Press dough to fit bottom and 1 in. up sides of pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine oil, garlic, herbs, salt and pepper., Preheat oven to 450°. Using fingertips, press several dimples into dough. Brush tops with oil mixture. Spread with pizza sauce; top with sausage, onion, mushrooms and cheese. Bake 15-20 minutes or until crusts are golden brown.

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
• Gather your ingredients.
• In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
• Stretch dough into an even round that will cover large skillet.
• Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
• Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
• To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
• Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half; wrap half the dough and freeze for later use.
• Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

SAUSAGE PAN PIZZA

Steps:

• For the dough: In a stand mixer fitted with the dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes. With the mixer running on low speed, add the oil and salt, then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix, adding just enough additional bread flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let rise in a draft-free place for 2 hours or in the refrigerator overnight.
• For the pizza: If the dough was refrigerated, let the dough sit at room temperature for about an hour before shaping.
• Preheat the oven to 500 degrees F. Place a 14-inch cast-iron pan into the oven to preheat while you prepare your other ingredients.
• Add the sausage to a medium pan over medium-high heat. Cook, breaking it up into crumbly pieces, until browned throughout and no longer pink, 5 to 8 minutes. Set aside.
• Flour a work surface and rolling pin, then roll out the dough to a 14-inch round.
• Remove the cast-iron pan from the oven and drizzle with 3 tablespoons of the olive oil to coat. Carefully place the dough into the pan and push the edges up against the side of the pan. Drizzle the dough with the remaining 3 tablespoons olive oil. Top with the tomato sauce in an even layer. Then, sprinkle on the kale, sausage, mozzarella, grated Parmesan, thyme, lemon zest and some salt, black pepper and red pepper flakes. Bake until the crust is golden brown, 18 to 20 minutes. Allow to cool slightly, then slice and serve straight from the pan!

HERB CHEESE PIZZA

Steps:

• Heat oven to 425. Grease 12-inch pizza pan; sprinkle with cornmeal. Unroll dough and press in pan.
• In small bowl, combine oil and garlic. Drizzle over dough.
• In small bowl, combine cheese, oregano and basil; sprinkle over oil.
• Bake at 425 for 13 to 16 minutes or until crust is deep golden brown. Serve immediately.

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.

JIMMY DEAN SAUSAGE BREAKFAST PIZZA

Steps:

• Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12 inch rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1 inch larger in diameter than bottom of pan. Turn edges under to make a slight rim.
• Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan.
• Bake for 15-20 minutes or until eggs are set and crusts are golden.

PIZZA PASTA BAKE WITH SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil and cook the pasta according to package directions.
• While pasta is cooking, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the sausage. Continue cooking until the meat is cooked through. Add the pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted.
• When pasta is done, drain and return to the pot. Stir the sausage mixture into the pasta; stir to coat the pasta.
• Add half of the pasta mixture to prepared baking dish. Top with half of the mozzarella cheese. Spread the remaining pasta over the cheese and top with the remaining mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top, if you like.
• Bake until the cheese has melted and the pasta is heated through, about 15 minutes.