Salami And Ricotta Pizzas Recipes

SPICY SALAMI AND RICOTTA PIZZA

Steps:

• Preheat the oven to 250°C
• Spread the tomato paste over the pizza base. Sprinkle over the Perfect Italiano Perfect Pizza to evenly cover the base
• Top with the salami, cherry tomatoes, and oregano
• Place the pizza in the oven for 10-15 minutes or until the cheese melts and the base becomes crispy
• Top with heaped teaspoons of the Perfect Italiano Ricotta and serve

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

SAUSAGE, RICOTTA, AND FENNEL PIZZA

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.

SALAMI AND RICOTTA PIZZAS

Steps:

• Preheat oven to 230C (210C fan forced).
• Place pizza bases on 2 large oven trays.
• Combine tomato and sugar in a small bowl and stir to dissolve sugar and then spoon tomato mix evenly over bases, crushing slightly with the back of a spoon.
• Sprinkle with half the pizza cheese and then top with the olives and eggplant and sprinkle with remaining pizza cheese and then top with the salami and then bake for 10 minutes.
• Sprinkle with the ricotta and bake for 2-3 minutes more or until ricotta is just heated.
• Remove pizzas from oven and sprinkle with basil and pepper.
• Serve with salad.