Sausage Pepper Broccoli And Zucchini Pizza Recipes

SAUSAGE AND BROCCOLI PIZZA

Steps:

• In a medium bowl, combine the basil, 1/2 cup of the olive oil, the salt and tomato puree. Stir together until combined. Cover with plastic wrap and refrigerate for at least 3 hours to allow the flavors to marry.
• Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
• Heat a large skillet over high heat. Add the remaining 2 tablespoons olive oil and the sausage and cook, breaking apart with a wooden spoon to form bite-size pieces, until golden brown and cooked through, about 10 minutes. Add the broccoli to the pan and stir to mix with the sausage. Remove from the heat and cool to room temperature.
• Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Spread 1 cup of the sauce over the dough and top with the mozzarella. Spread the sausage and broccoli evenly over the crust and top with the Parmesan. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.

SAUSAGE AND BROCCOLINI PIZZA

Steps:

• Put an inverted baking sheet on the lowest oven rack; preheat to 475 degrees F. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside.
• Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
• Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes.
• Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice.

SAUSAGE, PEPPER, BROCCOLI, AND ZUCCHINI PIZZA

Steps:

• Preheat the oven to 425°F. Lightly oil a roasting pan.
• Combine the sausage, bell pepper, broccoli, zucchini, optional sun-dried tomatoes, and oil in a mixing bowl. Stir together and transfer to the prepared pan. Place in the hot oven and set a timer for ten minutes.
• Meanwhile, place the crust on a pizza stone or baking sheet. Distribute the sauce over the crust. Sprinkle with the cheese, if using. Cut the pizza into 6 slices (use a pizza wheel if on a stone; kitchen shears if on a baking sheet). Place the pizza in the oven about 10 minutes after the vegetables.
• Give the vegetables a stir when the pizza goes in the oven. Bake for an additional 12 to 15 minutes, until the vegetables are nicely roasted and the pizza crust begins to turn golden.
• Distribute the vegetable mixture evenly over the surface of the pizza, then serve at once.
• A simple green salad is all that's needed to complete this filling pizza meal. For ideas, see the suggestions for mixed greens salads under Recipe Not Required (page 192), or make a green salad just the way you like it.
• (per slice)
• Calories: 312
• Total Fat: 11g
• Protein: 12g
• Carbohydrates: 39g
• Fiber: 3.5g
• Sodium: 445mg

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.

SAUSAGE AND BROCCOLI PIZZA WITH PEPPERONCINI SAUCE

Steps:

• Preheat oven to 450 degrees. Place a rimmed baking sheet upside-down in oven and heat 5 minutes.
• Meanwhile, stretch out dough on a lightly floured piece of parchment into a 12-by-16-inch rectangle, about 1/8 inch thick. Drizzle with oil and, using parchment, transfer to prepared baking sheet. Bake until puffed and golden, 8 to 10 minutes.
• Scatter sausage and broccoli over crust; top with 1 cup pepperoncini sauce. Bake until toppings are heated through, about 5 minutes. Remove from oven; top with Parmesan. Transfer to a cutting board, slice, and serve with pepper flakes.

BROCCOLI RABE AND SAUSAGE PIZZA

Steps:

• To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
• With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
• Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
• When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
• Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
• Serve the pasta with additional Parmesan for sprinkling on top.

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.