Pizza With Sausage Tomatoes And Basil Recipes

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CARAMELIZED ONION, SAUSAGE AND BASIL PIZZA



Caramelized Onion, Sausage and Basil Pizza image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Cornmeal, for dusting
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 tablespoon unsalted butter, at room temperature
2 onions (about 1 1/2 pounds), thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spicy turkey or pork sausage, casings removed, crumbled
All-purpose flour, for dusting
1 (13 to 16-ounce) ball pizza dough
3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
1/4 cup chopped fresh basil leaves

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
  • In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.
  • On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

PIZZA WITH SAUSAGE, TOMATOES AND BASIL



Pizza with Sausage, Tomatoes and Basil image

Provided by Jennifer Iserloh

Categories     Dairy     Tomato     turkey     Vegetable     Super Bowl     Mozzarella     Basil     Poultry Sausage     Grill/Barbecue     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 14

Dough
1 1/4 cups all-purpose enriched flour
1 1/2 teaspoons active dry yeast
1 teaspoon salt
Vegetable oil cooking spray
Topping
1 pound red and yellow cherry tomatoes, halved
1/2 pound turkey sausage, cooked and thinly sliced
1 cup grated part-skim mozzarella
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon red pepper flakes

Steps:

  • Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.

PIZZA WITH FRESH TOMATOES AND BASIL



Pizza with Fresh Tomatoes and Basil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 14

1 tablespoon yellow cornmeal
Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Steps:

  • Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
  • Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
  • Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

PIZZA WITH TOMATOES, CORN, SAUSAGE AND PEPPERS



Pizza With Tomatoes, Corn, Sausage and Peppers image

Provided by Marian Burros

Categories     pizza and calzones, appetizer, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

6 ounces low-fat sausages
16 ounces whole red peppers or 14 ounces chopped, ready-cut (4 cups)
2 teaspoons olive oil
2 pounds ripe tomatoes
3 ears corn or 2 cups corn kernels
Several sprigs fresh basil to yield 1/4 cup chopped
4 9- or 10-inch no-fat added flour tortillas
1 teaspoon anchovy paste
8 large Italian, Greek or French olives
Freshly ground black pepper to taste

Steps:

  • Turn oven to 350 degrees.
  • Remove sausages from their casings or cut into bite-size pieces and cook in nonstick skillet until brown.
  • Seed and chop the whole peppers.
  • Heat a large nonstick skillet until it is very hot; reduce the heat to medium high and add the oil. Saute the peppers in the hot oil until they begin to soften.
  • Wash, trim and halve tomatoes. Squeeze tomatoes in your hands to get rid of some of the seeds and juice. When peppers are softened, stir in tomatoes and continue cooking over medium heat while you scrape kernels from the corn and chop the basil.
  • Place the tortillas directly on the oven rack and bake until they are brown and crisp, just a couple of minutes. Watch carefully because they will bake quickly.
  • When the tomatoes are soft and some of the liquid has cooked away, add the corn, basil and anchovy paste and cook over low heat for a couple of minutes.
  • Pit olives and chop and stir into pan while corn cooks. Season with pepper.
  • When tortillas are cooked, remove from the oven and top two of them with half of the topping mixture and serve. Keep topping warm and spoon over the remaining tortillas when you are ready for seconds.

GRILLED SAUSAGE-BASIL PIZZAS



Grilled Sausage-Basil Pizzas image

We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 Italian sausage links (4 ounces each)
4 naan flatbreads or whole pita breads
1/4 cup olive oil
1 cup tomato basil pasta sauce
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil

Steps:

  • Grill sausages, covered, over medium heat until a thermometer reads 160°, 10-12 minutes, turning occasionally. Cut into 1/4-in. slices., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat until bottoms are lightly browned, 2-3 minutes., Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, until cheese is melted, 2-3 minutes longer.

Nutrition Facts : Calories 808 calories, Fat 56g fat (19g saturated fat), Cholesterol 112mg cholesterol, Sodium 1996mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.

DEEP-DISH SAUSAGE AND TOMATO PIZZA



Deep-Dish Sausage and Tomato Pizza image

Categories     Cheese     Tomato     Appetizer     Bake     Super Bowl     Sausage     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as an main course

Number Of Ingredients 12

For dough
1/2 teaspoon sugar
1 cup warm water (110° - 115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 1/4 to 2 1/2 cups unbleached flour
1/2 cup yellow cornmeal
3/4 teaspoon salt
2 tablespoons olive oil plus additional for oiling bowl
1 pound Italian sausage, casings discarded
a 14- to 16-ounce can peeled whole tomatoes, drained and chopped
1 teaspoon dried oregano, crumbled
2 cups grated whole-milk mozzarella cheese (about 1/2 pound)

Steps:

  • Make dough:
  • In a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
  • (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
  • Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
  • While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste. Transfer sausage mixture to paper towels to drain and cool.
  • Preheat oven to 500°F.
  • Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
  • Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F. and bake 10 minutes more, or until crust is golden.

VEGAN PIZZA WITH SAUSAGE, TOMATO AND BASIL



Vegan Pizza With Sausage, Tomato and Basil image

You could replace all of the vegan ingredients with their non-vegan counterparts....but where's the fun in that? This is a really tasty one.

Provided by BusyBeeHoneyBee

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1 teaspoon salt
vegetable oil cooking spray
1 lb cherry tomatoes, halved (red and yello)
1/2 lb soy vegetarian sausage links, cooked and thinly sliced
1 cup grated soy mozzarella cheese
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon red pepper flakes

Steps:

  • Mix flour, yeast and salt in a bowl.
  • Gradually add 1/2 cup warm (110 degrees) water until a soft dough forms.
  • Divide dough into 4 portions.
  • Using hands, roll dough into balls.
  • Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes.
  • When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle.
  • Coat grill with cooking spray and heat on high.
  • Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low.
  • Mix topping ingredients, then divide among crusts.
  • Cover grill. Cook until cheese melts, 5 to 6 minutes or more.
  • Slice and serve.

Nutrition Facts : Calories 197.8, Fat 4.1, SaturatedFat 0.6, Sodium 879.4, Carbohydrate 35, Fiber 2.8, Sugar 3.1, Protein 5.7

THE BEST SAUSAGE PIZZAS



The Best Sausage Pizzas image

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

1 batch Best Pizza Dough
1 pound bulk Italian sausage
1 cup pizza sauce
4 cups shredded part-skim mozzarella cheese
1 medium red onion, sliced
1 medium green pepper, chopped
2 cups sliced fresh mushrooms
Optional: Grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves

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.

ROASTED TOMATO AND BASIL PIZZA



Roasted Tomato and Basil Pizza image

This Mediterranean-style pizza is a wonderful change to everyday pizza. It's a great summertime dish to make when basil and tomatoes are in season. Althought you can use prepared pesto, I normally make my own which has quite a hint of lemon in it. Do not substitute dried basil - it just won't work. This would also make a great appetizer if sliced in very thin wedges.

Provided by Just Call Me Martha

Categories     Vegetable

Time 1h10m

Yield 8 Slices, 2 serving(s)

Number Of Ingredients 9

4 large plum tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper
1/3 lb bocconcini, sliced
1/4 cup prepared pesto sauce
1/4 cup chopped fresh basil
2 tablespoons freshly grated parmesan cheese
1 prepared thin pizza crust, 12 inches (like Boboli)

Steps:

  • Preheat oven to 375 degrees.
  • Slice plum tomatoes into 1/4" thick slices.
  • Arrange on lightly greased cookie sheet.
  • Drizzle with olive oil and balsamic vinegar.
  • Season with salt and pepper.
  • Bake for 45 minutes.
  • When tomatoes are ready, spread pesto on pizza crust.
  • Top with sliced bocconcini and roasted tomatoes.
  • Bake for 7- 9 more minutes.
  • Then, remove pizza from oven and sprinkle with chopped basil and then parmesan.
  • Return to oven for 2-3 more minutes.
  • (Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.

SAUSAGE & TOMATO PIZZA



Sausage & tomato pizza image

Sausages make a quick and flavoursome topping for this no-fuss family favourite

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 9

1 tbsp olive oil
1 large red onion , peeled and finely sliced
2 garlic cloves
5 tbsp passata
pinch sugar
1 large (25cm) pizza base
2 sausages , cut into thin slices
50g grated cheese (any kind)
handful basil , optional

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.
  • Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.

Nutrition Facts : Calories 654 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium

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From foodnewsnews.com


TOMATO BASIL PIZZA RECIPE - FOOD CHANNEL
2015-04-22 Preparation. 1 Place a cast-iron pizza pan in an oven and preheat to 450ºF.; 2 Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the tomatoes evenly on …
From foodchannel.com


SAUSAGE, FENNEL, BASIL AND TOMATO PIZZA - BIGOVEN.COM
Sausage, Fennel, Basil and Tomato Pizza recipe: Try this Sausage, Fennel, Basil and Tomato Pizza recipe, or contribute your own.
From bigoven.com


10 BEST FRESH MOZZARELLA WITH TOMATO AND BASIL RECIPES | YUMMLY
The Best Fresh Mozzarella With Tomato And Basil Recipes on Yummly | Pizza With Golden Raisins, Mozzarella And Pine Nuts, Simple Summer …
From yummly.com


SWEET AND SPICY TOMATO BASIL PEPPERONI PIZZA.
2019-05-13 1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil. 2. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. …
From halfbakedharvest.com


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