Sausage And Ricotta Pizza Recipes

SAUSAGE AND RICOTTA PIZZA

Steps:

• Preheat the oven to 450.
• Place sausage in a small skillet and bring it over medium heat. Break up the meat with a wooden spoon and cook until sausage is browned.
• Spread pizza sauce evenly across the top surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the crushed red pepper flakes over the pizza sauce, followed by the shredded Mozzarella. Use a spoon to drop dollops of the ricotta around the surface of the pizza. Add the chopped basil and the cooked sausage crumbles and finish the pizza by sprinkling the Italian seasoning over top.
• Place pizza on a foil covered baking sheet, a preheated pizza stone (my preference) or straight onto the oven rack (depending on how you like your crust) and bake for 8-10 minutes.

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.

QUICK WEEKNIGHT PIZZA WITH RICOTTA, BROCCOLINI, AND SAUSAGE

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.