SAUSAGE MUSHROOM PIZZA
Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 52m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
- Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
- Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
- Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
- Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 59.3 g, Cholesterol 31.9 mg, Fat 16.7 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 1303.5 mg, Sugar 6.8 g
SAUSAGE AND WILD MUSHROOM FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes.
- Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel.
- Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in.
- Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes.
- Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.
MUSHROOM AND SAUSAGE PIZZA
Provided by Dave Lieberman
Categories main-dish
Time 3h25m
Yield 6 to 8 slices
Number Of Ingredients 23
Steps:
- Preheat oven to 500 degrees F.
- In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic. Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes.
- Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick.
- Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge. Top the dough with mozzarella, mushroom mixture, and sopressata. Sprinkle the pizza with red pepper flakes. Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes. Serve immediately.
- In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
- In a large mixing bowl, whisk together flour and salt.
- With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
- Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
- Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
TARRAGON, MUSHROOM & SAUSAGE FRITTATA
Serve up this filling frittata in just 20 minutes. With tarragon and mustard to boost the flavour and asparagus to top up your greens, it's also rich in folate
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, add the mushrooms and fry over a high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the garlic and asparagus and cook for another 1 min.
- Whisk the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture in to the pan. Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like.
Nutrition Facts : Calories 433 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
SAUSAGE, MUSHROOM AND BACON FRITTATA
Breakfast in one pan, fantastic! Cook this dish for the kids when they need a quick supper! Serve with baked beans and / or ketchup!
Provided by English_Rose
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a non stick pan, fry the sausages whole in a little butter until golden brown. Remove from the pan.
- Add the bacon and fry until golden.
- Roughly dice the mushrooms and add to the bacon along with the garlic.
- Chop the sausages into 4 pieces and return to the pan. Roughly chop the parsley and add to the sausage and bacon mixture.
- Beat the eggs along with some salt and pepper.
- Pour the egg mixture into the pan and stir gently.
- Allow to cook on the stove or in the oven at 325F until set. Turn out onto a plate and cut into wedges.
Nutrition Facts : Calories 703.9, Fat 60.2, SaturatedFat 19.8, Cholesterol 534.5, Sodium 1235.2, Carbohydrate 2.5, Fiber 0.5, Sugar 1.2, Protein 35.7
SAUSAGE AND MUSHROOM MINI PIZZAS
Make dinner fun and delicious with these personal pizzas you can cook in the oven or on the grill.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 32m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Foil. Sprinkle with cornmeal.
- Stir yeast into 1 cup warm water and let stand for 5 minutes or until puffy. In a large bowl, combine 1 1/4 cups whole-wheat flour, all-purpose flour, sesame seeds and salt; add yeast mixture and olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in enough additional whole-wheat flour (1/4 -1/2 cup) to make moderately stiff dough that is smooth and elastic (3 to 4 minutes total).
- Divide dough into 8 equal portions. Cover and let rest for 10 minutes. Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
- Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
- To Grill: Line grill rack with Reynolds Wrap® Heavy Duty Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Assemble pizzas and return to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 17.9 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 7.3 g, Sodium 693.6 mg, Sugar 1.1 g
FRITTATA DI SPAGHETTI (WITH SAUSAGE AND MUSHROOMS)
This is a great way to use up left-over spaghetti (or left-over pasta of any kind). I often cook extra spaghetti just so I can make this the next morning. You can use unsauced pasta as well, but I like the spaghetti just covered with red sauce. This is a wonderful brunch dish and one that many have never tried before. Have some warm red sauce (try (Recipe#350995)) to serve over and top with grated Parmigiana and a sprinkle of finely shredded fresh basil leaves.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet, melt the butter with 2 tablespoons of the olive oil. Add the sausage and cook and crumble over medium heat until sausage loses its pinkness, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms and cook, stirring often, until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes.
- Transfer this mixture to a large bowl and add the pasta, that is already mixed with the tomato sauce (or unsauced), prosciutto, cream, and a 1/4 cup of the Parmigiano Reggiano cheese, and salt and pepper, to taste. Add the eggs and stir to combine.
- Heat the remaining olive oil in a clean 10-inch, non-stick ovenproof skillet over medium heat (if the skillet is not ovenproof, wrap the handle tightly in aluminum foil). Add the egg mixture and cook over medium heat until the bottom of eggs is set and a light golden brown color appears. (Do NOT over-brown by using too much heat, too fast!).
- Place the pan into the preheated oven and bake for 7 minutes, or until eggs are set to desired consistency and begin to puff up a bit. Remove from oven and let rest for about 2 minutes. Cut into wedges and serve with remaining grated cheese, and warm red sauce and sprinkled with shredded basil leaves, if desired.
- Mangia Bene!
Nutrition Facts : Calories 1406.8, Fat 59.9, SaturatedFat 22.1, Cholesterol 514, Sodium 1091.4, Carbohydrate 157.1, Fiber 7, Sugar 6.1, Protein 56.7
More about "sausage mushroom pizza frittata recipes"
SAUSAGE MUSHROOM PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (3)Category EntreeCuisine ItalianTotal Time 40 mins
- Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). In 10-inch skillet, heat oil over medium heat. Add sausage, and cook 3 to 5 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to small bowl.
- Add mushrooms to drippings in skillet; cook 3 to 5 minutes, stirring frequently, until softened and browned. Stir in garlic; remove from heat.
- Spread tomato sauce evenly over dough. Top with mushroom mixture. Top with sausage, red onion and cheese. Bake 5 to 9 minutes or until crust is golden brown and cheese is melted. Top with basil. To serve, cut into 6 rows by 3 rows.
EASY SAUSAGE AND MUSHROOM FRITTATA RECIPE - EAT THIS …
From eatthis.com
2.8/5 (168)Category BreakfastAuthor David Zinczenko And Matt GouldingCalories 300 per serving
SAUSAGE PIZZA FRITTATA - A WHOLE NEW TWIST
From awholenewtwist.com
PALEO SAUSAGE AND MUSHROOM FRITTATA RECIPE - COOK …
From cookeatpaleo.com
SAUSAGE AND MUSHROOM FRITTATA - THE RECIPE CRITIC
From therecipecritic.com
SAUSAGE FRITTATA - JO COOKS
From jocooks.com
SAUSAGE & MUSHROOM FRITTATA - RECIPE - FINECOOKING
From finecooking.com
SAUSAGE & MUSHROOM FRITTATA - COOKING WITH NONNA
From cookingwithnonna.com
SAUSAGE AND MUSHROOM FRITTATA - THE PALEO MOM
From thepaleomom.com
SAUSAGE AND MUSHROOM FRITTATA - THE COMPLETE SAVORIST
From thecompletesavorist.com
SPINACH, SAUSAGE, & MUSHROOM FRITTATA - CHELSEA JOY EATS
From chelseajoyeats.com
SAUSAGE & MUSHROOM PIZZA FRITTATA RECIPE: HOW TO MAKE …
SPINACH SAUSAGE MUSHROOM FRITTATA | A MENU FOR YOU
From amenuforyou.com
SAUSAGE AND MUSHROOM BREAKFAST FRITTATA | PUNCHFORK
From punchfork.com
SAUSAGE FRITTATA WITH MUSHROOMS | PCOS RECIPES | LIVOFY
From livofy.com
EASY SAUSAGE AND MUSHROOM FRITTATA RECIPE — EAT THIS NOT THAT
From stage.eatthis.com
PORTUGUESE SAUSAGE, MUSHROOM & CHEESE FRITTATA - KTA SUPER …
From ktasuperstores.com
CLASSIC MUSHROOM AND ITALIAN SAUSAGE PIZZA RECIPE | SAUSAGE PIZZA
From vincenzosplate.com
SAUSAGE AND MUSHROOM FRITTATA | COOK SMARTS
From mealplans.cooksmarts.com
POTATO, SAUSAGE & MUSHROOM FRITTATA - REDHEAD CAN DECORATE
From redheadcandecorate.com
MUSHROOM AND SAUSAGE FRITTATA | BREAKFAST RECIPES | GOODTOKNOW
From sporajani.com
SAUSAGE MUSHROOM PIZZA RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
SAUSAGE & MUSHROOM PIZZA FRITTATA
From pinterest.ca
SAUSAGE, MUSHROOM AND ONION FRITTATA - HAPPILY THE HICKS
From happilythehicks.com
SAUSAGE MUSHROOM PIZZA - MADE ON THE OONI ~ MACHEESMO
From macheesmo.com
FRITTATA WITH SAUSAGE, WILD MUSHROOMS AND CHEDDAR | WILLIAMS …
From williams-sonoma.com
SAUSAGE AND MUSHROOM FRITTATA - KITSCHEN CAT
From kitschencat.com
SAUSAGE AND MUSHROOM BREAKFAST FRITTATA RECIPE | RECIPES.NET
From recipes.net
WHOLE30 SAUSAGE MUSHROOM FRITTATA - THE DR. OZ SHOW
From drozshow.com
EVERYONE IS TALKING ABOUT OUR 15-MINUTE SAUSAGE AND EGG …
From yahoo.com
MUSHROOM AND SAUSAGE FRITTATA | BREAKFAST RECIPES | GOODTO
From goodto.com
SAUSAGE, LEEK, AND MUSHROOM FRITTATA | BREAKING BREAD WITH ASHLEY
From breakingbreadwithashley.com
SAUSAGE FRITTATA WITH MUSHROOMS - REBECCA BITZER & ASSOCIATES
From rbitzer.com
SAUSAGE, MUSHROOM & SPINACH FRITTATA - JONES MARKET
From shopjonesmarket.com
SUNDAY MORNING SAUSAGE AND MUSHROOM FRITTATA - THE WOODEN …
From thewoodenskillet.com
MUSHROOM & SAUSAGE FRITTATA - AIR FRYER - APPLIANCE.RECIPES
From appliance.recipes
SAUSAGE & MUSHROOM PIZZA FRITTATA - VISUALIZATION WOMAN
From vizw.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love