HOT SAUSAGE AND CRISPY CHARD PIZZA
Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: "homemade" pizza night.
Provided by Chris Morocco
Categories Bon Appétit Pizza Quick & Easy Kid-Friendly Sausage Leafy Green Cheese Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a rack in upper third of oven and preheat to 450°F. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
- Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
- Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
- Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18-22 minutes. Let cool 5 minutes.
HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA
Make your favorite pizza at home in your cast-iron skillet. Spicy sausage, chili flakes and honey give sausage pizza a whole new look. While the pizza is in the oven, throw together a salad -- simple mixed greens with balsamic or an acidic, bright fennel salad with olive and arugula.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 35
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.
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 AND CHARD WHITE CORNBREAD PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Mix the cornbread mix, milk, butter and egg in a bowl until smooth. Coat a large, cast-iron skillet with the oil. Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
- Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
- In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain on a paper towel, but reserve the fat in the skillet. Lower the heat to medium and add the greens. Season with salt and pepper and saute until wilted and cooked through, about 5 minutes. Let cool.
- Preheat the broiler.
- Smear a good layer of the cheese mixture on top of the crust. Top with the crumbled sausage and sauteed chard. Place under the broiler until bubbling and melted, 3 to 5 minutes. Top with the sliced peppers and serve!
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HOT SAUSAGE AND CRISPY CHARD PIZZA RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (3)Author Chris MoroccoServings 4Total Time 1 hr
- Place a rack in upper third of oven and preheat to 450°. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
- Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
- Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
- Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18–22 minutes. Let cool 5 minutes.
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