Quick Weeknight Pizza With Ricotta Broccolini And Sausage Recipes

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SAUSAGE AND BROCCOLINI PIZZA



Sausage and Broccolini Pizza image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1 14.5-ounce can diced tomatoes, drained
1/3 cup roughly chopped fresh basil
2/3 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese (about 8 ounces)
3 tablespoons chopped fresh mint
Kosher salt and freshly ground pepper
4 hot or sweet Italian sausages (about 12 ounces), casings removed
3 cloves garlic, thinly sliced
1 bunch broccolini, cut into florets

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 AND BROCCOLI PIZZA



Sausage and Broccoli Pizza image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 10

1/2 cup fresh basil leaves, torn
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
One 28-ounce can tomato puree
1 pound spicy Italian sausage, casing removed
1 bunch broccoli, cut into bite-size florets (about 3 cups)
3 tablespoons flour
One 16-ounce ball pizza dough
12 ounces fresh mozzarella, sliced 1/4-inch thick
1 cup Parmesan

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



Quick Weeknight Pizza With Ricotta, Broccolini, and Sausage image

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

kosher salt & freshly ground black pepper
1 lb pizza dough
all-purpose flour, for dusting
5 ounces fresh mozzarella cheese, thinly sliced
1/2 cup fresh ricotta
6 -8 stalks Broccolini, trimmed and cut
4 ounces fresh sausage, broken into pieces
red pepper flakes
basil leaves, for serving
lemon zest, for serving (optional)

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

BROCCOLI RABE AND SAUSAGE PIZZA



Broccoli Rabe and Sausage Pizza image

Provided by Jacques Pepin

Categories     dinner, pizza and calzones, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 13

1 cup lukewarm water
2 tablespoons granulated yeast
1/4 teaspoon sugar
2 1/4 cups all-purpose white flour (about 12 ounces)
1/4 cup bulgur wheat
2 tablespoons virgin olive oil
1/2 teaspoons salt
2 hot Italian sausages (about 8 ounces total), cut into 1/2-inch slices
4 tablespoons olive oil
6 cloves garlic, peeled and sliced (2 tablespoons)
1/4 teaspoon red pepper flakes
1 pound broccoli rabe, washed, stem tips peeled if tough, and cut into 2-inch pieces (about 10 cups)
1/4 teaspoon salt

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

LUCCIARIELLO (BROCCOLI AND SAUSAGE PIE)



Lucciariello (Broccoli and Sausage Pie) image

Provided by Moira Hodgson

Categories     dinner, pizza and calzones, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 recipe pizza dough (see above)
12 ounces broccoli
4 tablespoons olive oil
2 cloves garlic
1 teaspoon red pepper flakes
4 Italian butcher sausages or coarse-cut pork sausages
2 large ripe tomatoes
salt and pepper

Steps:

  • Preheat oven to 425 degrees. Divide the dough into two parts, one slightly larger than the other. Roll out the larger piece into a 12-inch circle and let it rise on a flat oiled pizza tin. Roll out the second piece into a slightly smaller circle and leave it on a floured work surface.
  • Trim the broccoli, cook in salted boiling water until almost tender, drain and chop into pieces the size of small walnuts. In a saute or frying pan, heat two tablespoons of the olive oil and warm the garlic, sliced, and the red pepper flakes. Do not let these burn. Add the broccoli and turn it until it has absorbed the flavors.
  • In another pan, heat another tablespoon of oil and gently brown the sausages, skinned and crumbled into small pieces. Mix the broccoli and cooked sausage, taste to check the seasoning and let the mixture cool.
  • Spread the filling over the larger circle of dough, leaving a border around the edge. Peel and thinly slice the tomatoes and arrange them over the filling, then salt and pepper to taste. Take the smaller circle of dough and place it on top of the filling. Bring the edges of the bottom circle up and over the top circle, pinching them together to tightly seal. Paint on the remaining olive oil and bake for 20 to 25 minutes until the crust is golden and crisp.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 22 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 590 milligrams, Sugar 3 grams, TransFat 0 grams

SAUSAGE, RICOTTA, AND FENNEL PIZZA



Sausage, Ricotta, and Fennel Pizza image

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

1 tablespoon olive oil
4 Roma tomatoes, thinly sliced
1 tablespoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon salt
1 (14 ounce) package prepared pizza crust
½ pound bulk hot Italian sausage
½ yellow onion, thinly sliced
½ bulb fennel, thinly sliced
½ cup baby spinach leaves
½ cup ricotta cheese
¼ cup shaved Parmesan cheese

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

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