Sausage Pepper And Mushroom Pizza Recipes

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SAUSAGE MUSHROOM PIZZA



Sausage Mushroom Pizza image

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

Reynolds Wrap® Heavy Duty Aluminum Foil
2 tablespoons cornmeal
2 pounds frozen pizza dough, thawed or Whole Wheat Sesame Dough (below)
½ cup pizza sauce
⅛ teaspoon crushed red pepper
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian cheese blend
1 teaspoon Grated Parmesan cheese
1 leaf Snipped fresh basil

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, MUSHROOM, AND PICKLED-PEPPER PIZZA



Sausage, Mushroom, and Pickled-Pepper Pizza image

Italian sausage, pickled cherry peppers, and umami-rich shiitake mushrooms take this pan pizza into bold territory. The pie is made with a fast-rising dough so it's almost as fast-and twice as delicious-as delivery.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 40m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
3/4 cup marinara sauce, such as Rao's Homemade
8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
8 ounces sweet Italian sausage, removed from casings and crumbled into bite-size pieces
2 ounces shiitake-mushroom caps, halved, or sliced if large
1/3 cup thinly sliced red onion
1/4 cup pickled cherry or Peppadew peppers, halved
Fresh basil leaves, for serving

Steps:

  • Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
  • Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve.

SAUSAGE, PEPPER AND MUSHROOM PIZZA



Sausage, Pepper and Mushroom Pizza image

Make and share this Sausage, Pepper and Mushroom Pizza recipe from Food.com.

Provided by wirkwoman1

Categories     Poultry

Time 30m

Yield 1 pizza, 3 serving(s)

Number Of Ingredients 7

1 original crust Boboli pizza crust
6 ounces Italian turkey sausage or 2 links Italian turkey sausage, casings removed
1 bell pepper, sliced
2 cups mushrooms, sliced
1/4 cup water
1 cup pizza sauce or 1 cup marinara sauce
1 cup part-skim mozzarella cheese, preferably fancy

Steps:

  • Preheat oven to 450 degrees.
  • Crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon until cooked through, 3-5 minutes.
  • Place bell pepper, mushrooms adn water in a large microwave safe bowl. Cover and microwave on High until just tender, 3-4 minutes. Drain.
  • Spread sauce evenly over the crust. Top with some of the cheese. Then add the sausage, pepper and mushrooms and sprinkle with the rest of the cheese.
  • Bake until golden and cheese is melted, 8-10minutes.

SHEET PAN SAUSAGE AND MUSHROOM PIZZA



Sheet Pan Sausage and Mushroom Pizza image

This giant rectangular pizza is made with from-scratch dough that's easy to work with and gets fluffy, chewy and unbelievably crisp in the oven. For our toppings, we opted for spicy sausage and meaty mushrooms -- a classic flavor profile that's universally loved. Putting the cheese underneath the sauce helps the thicker crust stay crisp. Tip: If you make a lot of pizza, invest in a black steel pan. It gets wonderfully hot and helps crisp up the crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 15

4 cups all-purpose flour (see Cook's Note)
1 tablespoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 100 degrees F)
1/3 cup plus 2 tablespoons extra-virgin olive oil
One 15-ounce can crushed tomatoes
2 garlic cloves, grated
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
12 ounces hot Italian sausage, casings removed (about 4 links)
8 ounces cremini mushrooms, trimmed and thinly sliced
6 tablespoons freshly grated Parmesan
1 pound part-skim mozzarella, thinly sliced
Torn fresh basil leaves, for serving

Steps:

  • For the dough: combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons olive oil in a liquid measuring cup. Turn the mixer to low and add the water mixture, mixing until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
  • Increase the speed to medium-high and knead the dough until smooth and slightly tacky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
  • Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or rectangular black steel pan. Transfer the ball of dough to the pan, turning to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
  • Slide your hands under the dough and lift, gently stretching it to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
  • While the dough rises, position the oven racks in the upper and lower thirds of the oven. If you have a pizza stone, put it on the lower rack. Preheat the oven to its highest bake setting, 500 to 525 degrees F. Once the oven comes to temperature, heat for at least 1 hour before baking your pizza.
  • For the pizza: stir the crushed tomatoes, garlic, 1/2 teaspoon salt and a few grinds of black pepper together in a medium bowl or 2-cup liquid measuring cup until combined.
  • Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until it is browned at the edges and no longer pink, about 5 minutes.
  • Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pan. Add the mushrooms to the hot pan and cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender, about 4 minutes. Remove to a separate bowl to cool.
  • When the dough has risen and is ready for topping, sprinkle 3 tablespoons of the Parmesan evenly over it all the way to the edges. Arrange the mozzarella over the dough leaving a 1/2-inch border. Spoon the tomato sauce over the cheese leaving some of the cheese exposed. Sprinkle the cooled sausage and mushrooms over the sauce, then sprinkle with the remaining 3 tablespoons Parmesan.
  • Put the pizza pan directly on the pizza stone if using, and bake until the crust is browned at the edges and the cheese is bubbling and browned in spots, 15 to 20 minutes. Remove the pan to a wire rack to cool slightly before removing the pizza from the pan, about 10 minutes. Top with torn basil, cut into squares and serve.

MUSHROOM AND SAUSAGE PIZZA



Mushroom and Sausage Pizza image

Provided by Dave Lieberman

Categories     main-dish

Time 3h25m

Yield 6 to 8 slices

Number Of Ingredients 23

1/4 cup olive oil
1 pound white mushrooms, roughly chopped
2 cloves garlic, smashed
Kosher salt
Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
1/2 cup Basic Tomato Sauce, recipe follows
3 ounces sopressata, cut into 1/3-inch thick slices
1 pound fresh mozzarella, grated
1/4 teaspoon red pepper flakes
1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt
1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons dried oregano
In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.

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.

SAUSAGE AND WILD MUSHROOM SKILLET PIZZA (COOKING FOR 2)



Sausage and Wild Mushroom Skillet Pizza (Cooking for 2) image

Homemade pizza is hard to beat, and this deep-dish sausage-and-mushroom version, dressed up with a splash of cream, is cooked in a cast-iron skillet, and blows any delivery away.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 2

Number Of Ingredients 16

1 package regular active dry yeast
1 cup warm water (105°F to 115°F)
2 1/2 cups Gold Medal™ all-purpose flour, plus more for sprinkling work surface
2 tablespoons olive oil
2 tablespoons butter, softened
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon plus 1 teaspoon olive oil
4 oz sliced cremini mushrooms (about 1 cup)
4 oz bulk mild Italian sausage
1/3 cup heavy whipping cream
1/2 teaspoon chopped fresh thyme leaves
1/3 cup Muir Glen™ organic crushed tomatoes (from 14.5-oz can)
1 clove garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In medium bowl, dissolve yeast in warm water. With wooden spoon, stir in flour, 2 tablespoons oil, the butter, salt and sugar.
  • Sprinkle flour lightly on work surface. Place dough on floured surface. Knead 5 to 10 minutes, sprinkling surface with more flour only if dough starts to stick, until dough is smooth and springy, but still soft. Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size.
  • Heat oven to 450°F.
  • In 9-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until browned. Transfer mushrooms to small bowl. Add sausage to skillet; cook 3 to 5 minutes, breaking sausage up with back of spoon until no longer pink. Add whipping cream and thyme; cook 1 to 2 minutes or until liquid is almost evaporated. Transfer to bowl with mushrooms. Allow skillet to cool; wipe out with paper towel.
  • In small bowl, mix tomatoes, garlic and pepper flakes.
  • Brush same skillet with 1 teaspoon oil.
  • Gently push fist into pizza dough to deflate. Place half of dough in skillet. Gently push up side of skillet, creating an even crust on bottom and side. Spread tomato mixture over bottom of crust. Top with mushroom mixture and mozzarella cheese. Freeze other half of dough to use some other time.
  • Bake 15 to 20 minutes or until crust is golden brown and cheese is melted and lightly browned.

Nutrition Facts : Calories 950, Carbohydrate 74 g, Cholesterol 120 mg, Fat 7, Fiber 4 g, Protein 33 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1910 mg, Sugar 7 g, TransFat 1 g

DEEP DISH PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE BY TASTY



Deep Dish Pizza With Sausage And Mushrooms Recipe by Tasty image

Katie and her husband recreate the dish they ate on their first date: a Chicago-style deep dish pizza inspired by Masa of Echo Park, a popular LA restaurant. The crispy cornmeal crust is the perfect vessel to hold globs of melty mozzarella cheese, sautéed mushrooms, deliciously garlicky tomato sauce, and fennel-infused sausage.

Provided by Katie Aubin

Categories     Dinner

Time 2h

Yield 6 servings

Number Of Ingredients 22

1 ¼ cups warm water
2 teaspoons sugar
2 ¼ teaspoons active dry yeast
3 ¼ cups all purpose flour, plus more for dusting
¾ cup cornmeal
2 teaspoons kosher salt
¼ cup unsalted butter, melted and cooled
olive oil, for greasing
2 cans whole San Marzano tomatoes
2 teaspoons sugar
¼ teaspoon red pepper flakes
2 teaspoons kosher salt
2 tablespoons olive oil
4 cloves garlic, grated
¼ cup fresh basil, sliced
1 tablespoon unsalted butter
8 oz white mushroom, sliced
kosher salt, to taste
¼ teaspoon whole fennel seeds
4 oz Italian sausage
16 oz shredded low moisture mozzarella cheese
¼ cup shredded parmesan cheese

Steps:

  • Make the dough: Add the warm water and sugar to a large liquid measuring cup. Sprinkle in the yeast and let bloom for 5 minutes, until foamy.
  • In a large bowl, whisk together the flour, cornmeal, and salt. Add the yeast mixture and melted butter, and stir with a rubber spatula until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough comes together into a soft ball and bounces back when pressed with a finger. Grease a large bowl with olive oil. Then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, 1-2 hours.
  • Make the sauce: Pour the tomatoes into a fine-mesh sieve set over a bowl. Let the juices drain. Then use your hands to gently crush tomatoes and let any excess liquid drip into a bowl. Discard the juices. Transfer the crushed tomatoes to a medium saucepan and add the sugar, red pepper flakes, salt, olive oil, and garlic. Stir to combine. Bring to low boil over medium heat and cook for 15 minutes, until most of the liquid has evaporated. Remove the pot from the heat and stir in the basil. Set aside to cool while you prepare the rest of the toppings.
  • Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and remove the pan from the heat.
  • Add the fennel seeds to a small dry skillet over medium heat. Toast until fragrant and starting to brown, 3-4 minutes. Transfer the fennel seeds to a cutting board and coarsely chop.
  • Add the fennel seeds to a medium bowl with the Italian sausage and mix to incorporate. Transfer the sausage to a large sheet of parchment paper. Top with another sheet of parchment and roll the sausage into a 9-inch patty.
  • Preheat the oven to 425°F (220°C).
  • . Once the dough has risen, turn out onto a lightly floured surface. Cut the dough in half. Wrap one half in plastic wrap, place in a resealable zip-top bag, and freeze for up to 1 month.
  • Generously grease a 10-inch cast iron skillet with olive oil all over the sides and bottom. Transfer the remaining dough to the pan and use your hands to press evenly against the bottom and up the sides.
  • Tear the mozzarella into pieces and evenly scatter over the dough. Top with the sautéed mushrooms, then the tomato sauce. Use the parchment to place the sausage patty on top of the sauce. Sprinkle with the Parmesan.
  • Place the skillet on a baking sheet to catch any drips. Then transfer to the oven and bake for 35-40 minutes, until the crust is lightly browned and the sausage is cooked through.
  • Let cool slightly. Then carefully remove the pizza from the skillet, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 738 calories, Carbohydrate 78 grams, Fat 33 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams

SAUSAGE & PEPPER PIZZA



Sausage & Pepper Pizza image

All pizza should satisfy a craving. This one easily beats delivery service to your table. -James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 7

1 package (6-1/2 ounces) pizza crust mix
1 can (8 ounces) pizza sauce
1-1/4 cups shredded pizza cheese blend
1 medium onion, sliced
1 medium green pepper, sliced
2 fully cooked Italian chicken sausage links, sliced
Grated Parmesan cheese, optional

Steps:

  • Preheat oven to 425°. Prepare pizza dough according to package directions. Press dough onto bottom and 1/2 in. up sides of a greased 13x9-in. baking pan., Spread with pizza sauce. Top with 1 cup cheese blend, onion, pepper and sausage; sprinkle with remaining cheese blend., Bake 17-20 minutes or until crust is golden brown. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 257 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 565mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

PEPPER SAUSAGE PIZZA



Pepper Sausage Pizza image

Fresh spinach gives this recipe a tasty twist. That leafy green plus yellow peppers, snow-white mushrooms and tomato sauce make this a colorful addition to your pizza buffet table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 15 slices.

Number Of Ingredients 18

3 to 4 cups all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 teaspoon sugar
1 cup warm water (120° to 130°)
1/4 cup olive oil
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese, divided
3 cups torn fresh spinach
1 can (15 ounces) pizza sauce
4 cups shredded mozzarella cheese, divided
1/2 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
1/2 medium sweet yellow pepper, chopped
1-1/2 teaspoons pizza seasoning or Italian seasoning
3 tablespoons minced fresh basil, optional

Steps:

  • Preheat oven to 450°. In a bowl, combine 1 cup flour, yeast and sugar. Add water; beat until smooth. Add the oil, salt, dried basil, pepper, 1/4 cup Parmesan cheese and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 5 minutes., Meanwhile, place spinach in a microwave-safe bowl; cover and microwave on high 30 seconds or just until wilted. Uncover and set aside., Press dough into a greased 15x10x1-in. baking pan. Spread with pizza sauce; sprinkle with 2-1/2 cups mozzarella cheese, sausage, onion, spinach, mushrooms and yellow pepper. Top with remaining Parmesan and mozzarella cheeses. Sprinkle with pizza seasoning. Bake 20 minutes or until crust is golden brown. Sprinkle with fresh basil if desired. Cut into squares.

Nutrition Facts : Calories 256 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 744mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.

SAUSAGE AND MUSHROOM MINI PIZZAS



Sausage and Mushroom Mini Pizzas image

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

2 tablespoons cornmeal
1 (.25 ounce) package active dry yeast
1 cup warm water
1 ¾ cups whole wheat flour, divided
1 ¼ cups all-purpose flour
2 tablespoons sesame seeds
½ teaspoon salt
2 tablespoons olive oil
½ cup pizza sauce
⅛ teaspoon crushed red pepper flakes
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian blend cheese
1 pinch Grated Parmesan cheese
1 leaf Snipped fresh basil
2 sheets Reynolds Wrap® Heavy Duty Foil

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

SAUSAGE ONION AND PEPPER PIZZA



Sausage Onion and Pepper Pizza image

Make and share this Sausage Onion and Pepper Pizza recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray
1 lb Italian turkey sausage, casings removed
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 medium onion, cut into thin wedges
1 garlic clove, minced
1 teaspoon oregano
1/8 teaspoon red pepper flakes
1 cup tomato sauce
1 pizza crust
1 tablespoon parmesan cheese, grated

Steps:

  • Preheat oven to 500. Coat a nonstick skillet with cooking spray. Add sausage and flatten with a spoon. Cook over medium high heat, breaking up sausage with a wooden spoon into small pieces, until browned, about 5 minutes.
  • Drain sausage on paper towels. Wipe out skillet if necessary.
  • Coat skillet with cooking spray; heat over medium high heat. Add green and red bell peppers, onion and garlic. Coat vegetables lightly with cooking spray.
  • Cook, stirring often, until crisp-tender, about 5 minutes. Stir in oregano and pepper flakes.
  • Spread tomato sauce over crust. Top with vegetable mixture. Dot with sausages and sprinkle cheese over everything.
  • Bake pizza for about 12 minutes, until crust is golden. Slide pizza onto a large cutting board. Let rest for 5 minutes before serving. Cut into wedges and serve.

Nutrition Facts : Calories 231.1, Fat 10.6, SaturatedFat 4.1, Cholesterol 61.3, Sodium 1395.8, Carbohydrate 16.1, Fiber 3.5, Sugar 9.4, Protein 19.2

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ITALIAN SAUSAGE AND PEPPERS PIZZA RECIPE | GRILL MATES
Mix tomato sauce and remaining 1 teaspoon Seasoning. 2 Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust.
From mccormick.com
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SAUSAGE, BELL PEPPER & MUSHROOM PIZZA ⋆ 100 DAYS OF REAL FOOD
2017-09-28  · 1 can pizza sauce 1 8 ounce package mozzarella cheese shredded or sliced parmesan cheese freshly grated, for serving Instructions Melt the butter in a large skillet over medium heat. Add the shallots, green peppers and mushrooms and cook until the veggies begin to soften, about 3 to 4 minutes. Take the casing off the sausage and discard.
From 100daysofrealfood.com
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SAUSAGE, PEPPER, AND MUSHROOM PIZZA RECIPE
Get one of our Sausage, pepper, and mushroom pizza recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Skillet Chicken with Escarole and Pecorino Crecipe.com Do you want to taste a unique dish that amps up escarole with a salty kick from fish sauce and pecor... 15 min Min; 4 Yield; Bookmark. 80% Mozzarella Chicken …
From crecipe.com
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SAUSAGE, PEPPER, AND MUSHROOM PIZZA RECIPE - FOOD NEWS
Lightly coat dough with tomato sauce, leaving ½-inch exposed around the edge. Sprinkle the dough with cooked sausage, mozzarella, roasted, peppers, onion and mushrooms. (A common mistake cooks make is to overcrowd the pizza with toppings, which results in uneven cooking, distribute toppings sparingly for a perfectly cooked pizza.) With a small sauté pan, cook […]
From foodnewsnews.com
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SAUSAGE, PEPPER, AND MUSHROOM PIZZA MENU | MYRECIPES
2010-03-25  · Put dinner on the table in a flash with this fast, fresh meal. Serves: 4 Sausage, Pepper, and Mushroom Pizza Sautéed broccoli rabeBring lightly salted water to a boil in a large saucepan. Add 4 cups chopped broccoli rabe; cook 2 minutes. Drain and rinse with cold water; drain well. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to …
From myrecipes.com
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SAUSAGE, PEPPER & MUSHROOM PIZZA - WE EAT. LIVE. DO. WELL
2019-09-25  · Crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon, until cooked through, 3 to 5 minutes. Place bell pepper, mushrooms and water in a large microwave-safe bowl. Cover and microwave on High until just tender, 3 …
From weeatlivedowell.com
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SAUSAGE MUSHROOM PIZZA RECIPE - PILLSBURY.COM
2021-04-20  · 1. 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.
From pillsbury.com
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BEST SAUSAGE AND PEPPERS PIZZA RECIPE - THE PIONEER WOMAN
2020-05-28  · Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Move the sausage to a bowl using a slotted spoon and set aside. Toss the baby bell peppers with 1 tablespoon olive oil in a separate bowl. Spread the remaining ¼ cup olive ...
From thepioneerwoman.com
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SAUSAGE AND MUSHROOM PIZZA - CREATE THE MOST AMAZING DISHES
Ninja Foodi Healthy Easy Recipes 4 Ingredient Flourless Healthy Oatmeal Cookies Greek Yogurt Healthy Dessert
From recipeshappy.com
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SAUSAGE, PEPPER, AND MUSHROOM PIZZA - MEALPLANNERPRO.COM
1 none (4-ounce) sweet Italian sausage link; 1 cup thinly sliced onion; 1/2 cup thinly sliced red bell pepper; 1 none (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 2 none garlic cloves, minced; 1 none (14 …
From mealplannerpro.com
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THE MINIONS PIZZA KIT RECIPE | HELLOFRESH
1. • Adjust racks to middle and bottom positions and preheat oven to 450 degrees. Wash and dry produce. • Thinly slice tomato into rounds. Halve, core, and thinly slice bell pepper into strips. Trim and slice mushrooms into 1⁄4-inch- thick pieces (skip if your mushrooms are pre-sliced!). Trim and halve yellow squash crosswise; slice one ...
From hellofresh.com
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PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE - GOOD HOUSEKEEPING
2011-04-27  · In 12-inch skillet, cook sausage on medium 5 to 6 minutes or until browned, stirring and breaking into small chunks. Add shiitake mushroom caps and pepper. Cook 3 minutes or until shiitakes are ...
From goodhousekeeping.com
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10 BEST FLATBREAD PIZZA ITALIAN SAUSAGE RECIPES - YUMMLY
mozzarella cheese, olive, green bell pepper, mushroom, pizza crust and 2 more Carbonara flatbread pizza A Fork and A Pencil freshly ground black pepper, bread, sea salt flakes, naan, Parmesan cheese and 6 more
From yummly.com
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EMILIA'S SAUSAGE, MUSHROOM, AND RED PEPPER PIZZA
You can never have too many main course recipes, so give Emilia's Sausage, Mushroom, and Red Pepper Pizzan a try. This recipe serves 2. One serving contains 1660 calories, 82g of protein, and 84g of fat. It is a pricey recipe for fans of Mediterranean food. Head to the store and pick up parmigiano-reggiano, leaves of 2, roasted bell peppers ...
From fooddiez.com
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SAUSAGE, PEPPER, AND MUSHROOM PIZZA
Get Eggplant Salad: Shlada De-al Bedenjan Recipe from Food Network... Add the tomato, onion, and garlic and cook, stirring occasionally, for 8 to 10 minutes. Add eggplant, paprika, cumin, black pepper, parsley, and cilantro and cook ...
From crecipe.com
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SAUSAGE, PEPPER, AND MUSHROOM PIZZA RECIPE | RECIPE | STUFFED …
Jul 21, 2012 - Fresh ingredients shine atop a time-saving store-bought pizza crust. Sautéed broccoli rabe brings pleasant bitter notes to the meal. Sautéed broccoli rabe brings pleasant bitter notes to the meal.
From pinterest.com
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SAUSAGE, PEPPER, AND MUSHROOM PIZZA RECIPE | EAT YOUR BOOKS
Save this Sausage, pepper, and mushroom pizza recipe and more from Cooking Light Annual Recipes 2010: Every Recipe...a Year's Worth of Cooking Light Magazine to your own online collection at EatYourBooks.com
From eatyourbooks.com
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GRANDMA PIZZA RECIPE WITH SAUSAGE, PEPPER, ONION & MUSHROOMS
2020-11-23  · Cook the sausage in a medium skillet over medium heat until it is no longer pink, 5 to 7 minutes. As the sausage cooks, use a wooden spoon to break it up into small, bite-size pieces. Remove the skillet from the heat. When the dough has finished proofing, scatter all but ½ cup of the mozzarella evenly on top.
From thursdaynightpizza.com
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SAUSAGE AND MUSHROOM PIZZA : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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SAUSAGE, PEPPER, AND MUSHROOM PIZZA - MEDITERRANEAN RECIPES
Sausage, Pepper, and Mushroom Pizz It is a rather pricey recipe for fans of Mediterranean food. A mixture of bell pepper, sausage link, pizza crust, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 30 minutes.
From fooddiez.com
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RACHAEL RAY SAUSAGE STUFFED PEPPERS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Rachael Ray Sausage Stuffed Peppers : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
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SAUSAGE, MUSHROOM, AND PEPPER PIZZA | A HINT OF HONEY
2009-12-16  · Prepare pizza dough according to recipe directions. 2. Preheat oven to 450 F. 3. Remove casings from sausage and cook in a large skillet over medium-high heat until browned, stirring to crumble. Add onion, pepper, and mushrooms and saute until tender (about 8 minutes). Stir in garlic and cook for 1 more minute. Season to taste with salt and pepper.
From ahintofhoney.com
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SAUSAGE & MUSHROOM WHITE PIZZA - 2TEASPOONS
2014-04-09  · Melt 2 tablespoons of butter over medium heat in the same skillet used to sauté the mushrooms. Saute onions, garlic and ½ teaspoon salt until soft, about 10 minutes. Add 2 tablespoons of flour and stir to coat onions and garlic. Turn heat down to low and slowly pour milk into skillet, whisking constantly.
From 2teaspoons.com
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PEPPERONI, MUSHROOM, AND SAUSAGE PIZZA RECIPE | POPSUGAR FOOD
2010-05-19  · Directions. Preheat the oven to 450°F. Place a baking sheet in the oven to warm while you assemble the pizza. Cut the dough in half. On a lightly floured piece of parchment paper, roll out each ...
From popsugar.com
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SAUSAGE PEPPERONI PEPPERS MUSHROOM STROMBOLI AND CALZONES
2014-09-29  · Saute the sausage in 2 tablespoons olive oil until the pink is gone. Add the peppers and garlic cook 1 more minute. Drain oil. Roll out the first dough to 1/4 inch thick but not too thin so your filling doesn't seep through. Add half the cheese on the bottom, sausage filling and then pepperoni and more cheese on top.
From whatscookinitalianstylecuisine.com
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DETROIT-STYLE PIZZA WITH SAUSAGE AND PEPPERS RECIPE - REAL SIMPLE
Advertisement. Step 2. Heat oil in a large skillet over medium-high. Add sausage and cook, breaking it up with a spoon, until browned, about 5 minutes; transfer to a bowl. Mix tomatoes, garlic, oregano, and salt in a separate bowl. Mix Cheddar and mozzarella in a third bowl. Step 3.
From realsimple.com
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Top Asked Questions

How to cook sausage mushroom pizza?
This Sausage Mushroom Pizza is loaded with big flavor. Ge... 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.
What do you put on a pizza with crushed red pepper?
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.
How long does it take to cook pizza sauce?
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.
What is the best way to cook a pizza?
Directions. 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.

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