SAUSAGE AND BROCCOLI PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the basil, 1/2 cup of the olive oil, the salt and tomato puree. Stir together until combined. Cover with plastic wrap and refrigerate for at least 3 hours to allow the flavors to marry.
- Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
- Heat a large skillet over high heat. Add the remaining 2 tablespoons olive oil and the sausage and cook, breaking apart with a wooden spoon to form bite-size pieces, until golden brown and cooked through, about 10 minutes. Add the broccoli to the pan and stir to mix with the sausage. Remove from the heat and cool to room temperature.
- Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Spread 1 cup of the sauce over the dough and top with the mozzarella. Spread the sausage and broccoli evenly over the crust and top with the Parmesan. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.
QUICK WEEKNIGHT PIZZA WITH RICOTTA, BROCCOLINI, AND SAUSAGE
Make and share this Quick Weeknight Pizza With Ricotta, Broccolini, and Sausage recipe from Food.com.
Provided by norasingley
Categories < 15 Mins
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 550 degrees with a pizza stone or baking sheet positioned on the middle rack.
- Combine broccolini and one tablespoon olive oil in a medium bowl. Season with salt and pepper and toss to coat.
- Place pizza dough on a lightly floured pizza peel or the back of a baking pan. Using floured fingers, stretch to a diameter of 12-inches. Arrange mozzarella, ricotta, broccolini, and sausage on top of dough in a rustic fashion. Season with salt, pepper, and red pepper flakes and drizzle with remaining 1 tablespoon olive oil. Shake pan to ensure that pizza doesn't stick to pan. Open oven and, in one jerky motion, shake pizza and release onto pizza stone or preheated baking sheet. Bake until golden and puffed, about 10 minutes. Finish with olive oil, basil, and lemon zest, if desired. Cut into wedges and serve.
Nutrition Facts : Calories 501.5, Fat 40.1, SaturatedFat 20, Cholesterol 120.3, Sodium 1013.4, Carbohydrate 4.8, Sugar 0.9, Protein 29.5
SAUSAGE AND BROCCOLINI PIZZA
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put an inverted baking sheet on the lowest oven rack; preheat to 475 degrees F. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside.
- Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes.
- Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice.
Nutrition Facts : Calories 750 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 1555 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 39 grams
SAUSAGE, RICOTTA, AND FENNEL PIZZA
This flavorful pizza loaded with sausage, ricotta, and fennel is sure to be a family favorite.
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
- Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
- Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
- Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 30.4 g, Cholesterol 26.8 mg, Fat 11.7 g, Fiber 2.3 g, Protein 14.3 g, SaturatedFat 4.2 g, Sodium 682.7 mg, Sugar 2.6 g
BROCCOLI RABE AND SAUSAGE PIZZA
Provided by Jacques Pepin
Categories dinner, pizza and calzones, appetizer, main course
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
- With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
- Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
- When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
- Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 27 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 548 milligrams, Sugar 1 gram
PIZZA WITH RICOTTA, ARTICHOKES, AND ONIONS
I found this in a supermarket flyer and it looked so good! I haven't made it yet, dh doesn't really care for artichoke but one day I plan to anyway LOL
Provided by jovigirl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Roll pizza dough into a 10x14 inch oval; transfer to a baking sheet.
- Spread with the ricotta cheese, season with salt and pepper.
- Reserve 1 tbsp of oil from the jar of marinated artichokes.
- Drain and thinly slice artichokes. Scatter over the cheese along with the onion. Drizzle with reserved oil.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 198.6, Fat 9, SaturatedFat 5.6, Cholesterol 34.9, Sodium 209.2, Carbohydrate 15.6, Fiber 4.1, Sugar 1.8, Protein 15.5
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