Sausage And Fontina Pizza Recipes

SAUSAGE-AND-FONTINA PIZZA

Steps:

• Preheat oven to 500 degrees, with an inverted rimmed baking sheet on top rack. Brush another baking sheet with 2 tablespoons oil; stretch dough into an 11-by-12-inch rectangle on it (if dough springs back, let stand a few minutes). Scatter sausage evenly over dough. Bake on inverted sheet 10 minutes. Sprinkle with cheese, jalapenos, salt, and pepper. Bake until crisp on bottom and cheese is bubbling, 5 to 8 minutes more. Let cool slightly.
• Meanwhile, peel carrots and shave into short lengths with peeler. Thinly slice fennel. Toss carrots, fennel, and arugula with brine and remaining 2 tablespoons oil. Season with salt and pepper. Top pizza with a handful of salad just before serving, with remaining salad on the side.

ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE

Steps:

• Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
• Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)
• Raise the oven temperature to 450 degrees F.
• Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.

HOT SAUSAGE AND CRISPY CHARD PIZZA

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.

SUN-DRIED TOMATO SAUSAGE AND FONTINA PIZZA

Steps:

• Heat the oven to 450.
• In a large frying pan, cook the sausage over moderate heat, breaking it up with a spoon, until cooked through and just beginning to brow, about 10 minutes.
• Brush the sun-dried tomato oil over the pizza shells.
• Spread the sausage over the pizza shells.
• Scatter the sun dried tomatoes over the sausage.
• Put the Fontina on top and sprinkle the Parmesan over all.
• Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.

CALZONE WITH SAUSAGE, SPINACH, FONTINA, AND PINE NUTS

Steps:

• Prepare a very hot fire (650°F) in a wood-fired oven or cooker.
• Put the 2 tablespoons olive oil in a high-heatproof terra-cotta baking dish or cast-iron skillet. Add the onions, sausage, and garlic. Place in the center of the wood-fired oven to cook until the sausage is lightly crisped and the onions and garlic are well caramelized, about 15 minutes. Remove from the oven and stir in the spinach and red pepper flakes. Set aside to cool slightly.
• When ready to form the dough, flour a baking peel and shape each dough ball into an 8-inch round on the peel. Lightly brush the dough with olive oil without getting the oil on the peel. Spread the filling on half of the dough, leaving 3/4 inch on the edge. Add the mint, then sprinkle with the cheese and pine nuts. Lightly salt.
• Fold the dough over the filling, matching up the edges. Fold the edges over to further seal and crimp closed with a fork. Lightly brush the top with olive oil and lightly sprinkle with sea salt. Let rest for 10 minutes.
• Slide the calzones onto the floor of the wood-fired oven, 8 to 10 inches away from the heat source, and bake, turning occasionally for even color, until they are puffed and golden, 10 to 15 minutes. Let cool for 5 minutes, then cut in half and serve.