Spicy Pizza Sausage Recipes

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SPICY PIZZA SAUSAGE



Spicy Pizza Sausage image

Use this cooked spicy sausage on your pizzas! You can cook it up and freeze it in batches to use later, too. Adapted from Cooking Light.

Provided by Julesong

Categories     Pork

Time 15m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb ground turkey
1 1/3 lbs ground lean pork
1/2 cup dry red wine
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon crushed fennel seed
1 1/2 teaspoons crushed red pepper flakes
2 tablespoons grated parmesan cheese or 2 tablespoons asiago cheese
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 garlic cloves, pressed

Steps:

  • In a large bowl, combine all the ingredients and stir well.
  • Over medium heat in a large nonstick skillet, brown the sausage, stirring to crumble into pieces of the desired size (I like big-ish chunks rather than "gravel"), about 7 to 9 minutes.
  • Drain well.
  • Use on your pizza.
  • Makes 5 cups (5 servings of 1 cup each, for a large pizza) of pizza sausage - you can put it into Ziplock bags and freeze them for later use, if you like.

SPICY SAUSAGE AND GORGONZOLA PIZZA



Spicy Sausage and Gorgonzola Pizza image

Categories     Cheese     Olive     Bake     Quick & Easy     Blue Cheese     Mozzarella     Basil     Sausage     Bell Pepper     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

3 Italian hot sausages (about 12 ounces), casings removed
1 10-ounce purchased fully baked thin pizza crust
1 1/4 cups purchased refrigerated marinara sauce
1 1/4 cups grated mozzarella cheese (about 5 ounces)
1/2 cup thinly sliced fresh basil leaves
1 cup crumbled Gorgonzola cheese (about 4 ounces)
1/4 cup pitted Kalamata olives or other brine-cured black olives, halved
4 thin rounds green bell pepper, halved

Steps:

  • Position rack in center of oven and preheat to 425°F. Sauté sausage in large skillet over medium-high heat until just cooked through, breaking into 1/2-inch pieces with back of spoon, about 10 minutes. Drain off fat; set sausage aside.
  • Place pizza crust on rimless baking sheet. Leaving 3/4-inch plain border, spread 1 cup sauce over crust. Top with 3/4 cup mozzarella, 3/4 of basil, sausage, 1/2 cup Gorgonzola, olives, 1/2 cup mozzarella, bell pepper and 1/2 cup Gorgonzola. Drizzle remaining 1/4 cup sauce over. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Sprinkle with remaining basil.

THE BEST SAUSAGE PIZZAS



The Best Sausage Pizzas image

What makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 8

1 batch Best Pizza Dough
1 pound bulk Italian sausage
1 cup pizza sauce
4 cups shredded part-skim mozzarella cheese
1 medium red onion, sliced
1 medium green pepper, chopped
2 cups sliced fresh mushrooms
Optional: Grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves

Steps:

  • Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain., Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves. , Freeze option: Wrap unbaked pizzas and freeze for up to 2 months. To use, unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° until crust is golden brown, 18-22 minutes.

Nutrition Facts : Calories 344 calories, Fat 20g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 651mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

SAUSAGE PIZZA



Sausage Pizza image

Spicy sausage, onions, mushrooms and plenty of cheese make this pizza from our Test Kitchen a real keeper. It beats the delivery variety every time-and there's no wait! Bake up two or more and keep one on hand for busy nights. TIP: Substitute less spicy sausage or chicken and a variety of veggies and cheese to suit your family's taste.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 slices.

Number Of Ingredients 7

1 loaf (1 pound) frozen bread dough, thawed
3/4 pound bulk hot Italian sausage
1/2 cup sliced onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup pizza sauce
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°; with greased fingers, pat dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, cook the sausage, onion, mushrooms and green pepper over medium heat until sausage is no longer pink; drain., Spread pizza sauce over crust. Top with sausage mixture; sprinkle with cheese. Bake until golden brown, 12-15 minutes. Or, wrap pizza and freeze for up to 2 months. , To use frozen pizza: Unwrap and place on a pizza pan; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 754mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

DEEP-DISH PIZZA WITH SPICY SAUSAGE AND OLIVES



Deep-Dish Pizza with Spicy Sausage and Olives image

This pie is like the supreme pizza we'd get from a local pizzeria when I was a kid. Something about the thick crust makes me want all these full-flavored toppings.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield One 9-inch deep-dish pizza

Number Of Ingredients 20

1 pound All-Purpose Pizza Dough (recipe follows)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
8 ounces hot Italian sausage (about 3 links), casings removed, pinched into 3/4-inch pieces
2 tablespoons grated Parmesan cheese, plus more for topping
8 ounces low-moisture mozzarella cheese (half cut into thin slices and half shredded)
Heaping 1/2 cup pizza sauce (recipe follows)
1/4 cup canned sliced black olives, drained
Finely chopped fresh parsley, for topping
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚ F)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
One 15-ounce can crushed tomatoes
1 grated small garlic clove
1 teaspoon olive oil
1/4 teaspoon dried oregano
Pinch of sugar, salt and pepper

Steps:

  • Make the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.
  • Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
  • Heat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon and let drain and cool.
  • Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella.
  • Place the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley.
  • Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
  • If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
  • Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.

ATSA SPICY PIZZA SAUSAGE



Atsa Spicy Pizza Sausage image

A nicely seasoned meat topping for pizza. This recipe makes enough for several pizzas. The recipe originally came from Cooking Light magazine.

Provided by PanNan

Categories     Pork

Time 30m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 lb ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated parmesan cheese
1 tablespoon fennel seed
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper
4 cloves garlic, crushed

Steps:

  • Combine the ingredients in a mixing bowl.
  • Preheat a large non-stick skillet over medium heat.
  • Cook the mixture until browned, stirring to crumble it.
  • Drain.
  • Note, the pizza sausage can be frozen in zip bags for later use.

Nutrition Facts : Calories 234.1, Fat 14.4, SaturatedFat 5.5, Cholesterol 73, Sodium 313.4, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 21.4

GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE



Grilled Pizza with Spicy Italian Sausage image

Categories     Onion     Pepper     Tomato     Backyard BBQ     Dinner     Lunch     Sausage     Summer     Tailgating     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes four 8-inch pizzas

Number Of Ingredients 8

Dough
1 cup warm water (105°F to 115°F)
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons olive oil
3 cups (or more) all purpose flour
1 1/2 teaspoons salt
1 tablespoon chopped fresh rosemary

Steps:

  • Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
  • Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
  • Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
  • Toppings
  • 3/4 cup olive oil
  • 6 tablespoons balsamic vinegar
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 pound spicy Italian sausages
  • 2 yellow or red bell peppers, cored, lengthwise
  • 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
  • Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
  • Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
  • Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
  • Final preparation
  • 2 cups grated mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
  • 4 plum tomatoes, halved, seeded, chopped
  • 3/4 cup chopped green onion tops Add coals to barbecue if necessary. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
  • Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
  • Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.

SPICY SAUSAGE PIZZA PIE



Spicy Sausage Pizza Pie image

Spice up your get-together with a pizza pie. Bisquick® mix helps you get it into the oven in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

1 pound bulk pork sausage
1 can (8 ounces) pizza sauce
1/2 teaspoon dried oregano leaves
2 cups Original Bisquick™ mix
1/4 cup process cheese spread, room temperature
1/4 cup hot water
Green and red bell pepper rings, if desired
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Heat oven to 375°F. Grease large cookie sheet. Cook sausage in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in pizza sauce and oregano; set aside.
  • Stir Bisquick mix, cheese spread and hot water until soft dough forms. Place on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet. Spread sausage mixture over crust to within 3 inches of edge. Fold edge over mixture, leaving center open. Top with bell pepper rings. Sprinkle with cheese.
  • Bake 23 to 25 minutes or until crust is light golden brown and cheese is melted.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 990 mg

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Jul 26, 2021The cream in a sausage pasta recipe might seem out of place, but it enhances this sausage sauce's texture and flavor and melds all the flavors of onion, garlic, and Italian sausage into an easy but unforgettable sauce. This will be a family favorite after one bite. Chorizo Stuffed Bell Peppers Credit: Tory Johnson View Recipe See more result ›› 92. Visit site . Top Results …
From therecipes.info


SPICY AND SMOKEY SAUSAGE PIZZA - FORNO BRAVO. AUTHENTIC WOOD …
2020-08-27 Instructions. Roll or stretch the dough out to your preferred size, around 8-10 inches wide. Spread the sauce over the surface. Place the mozzarella slices on top of the sauce. Add the smokey sausage slices, and then the Calabrese slices. Bake in your pizza oven for about 3-4 minutes making sure to turn the pizza often and cook evenly.
From fornobravo.com


SPICY SAUSAGE PASTA SAUCE RECIPE (PIZZA PIE CAFE COPY CAT RECIPE)
2019-05-06 Brown sausage with the red onions until sausage is cooked. Crumble into small pieces. Drain excess grease and set aside. Melt butter and whisk with flour over medium heat. Before it becomes too "pasty" whisk in the half and half. Whisk continually while adding sugars, garlic, salt, pepper, red pepper flakes, and minced basil.
From clarkscondensed.com


HOMEMADE SPICY SAUSAGE AND RICOTTA PIZZA RECIPE
2011-09-22 Preheat your oven to 450 degrees, placing a pizza stone inside, if using. Meanwhile, remove the sausage meat from the casings and cook in a small pan over medium heat, breaking it up into little pieces, about 15 minutes. Mix in red pepper flakes. Rolling out the dough is definitely the toughest part. Lightly flour a clean surface and roll out ...
From thedailymeal.com


SPICY PIZZA PASTA - SKILLET PIZZA-INSPIRED PASTA RECIPE
2021-04-21 Preheat the oven to 400 degrees Fahrenheit. Heat a deep oven safe skillet over medium heat and coat the bottom in the olive oil then add the sausage and garlic. Crumble and cook until it browns all of the way through. Add the cut pepperoni, Italian seasoning, pepper and salt and stir to combine.
From tablefortwoblog.com


SPICY SAUSAGE DEEP DISH PIZZA | THE FRAYED APRON
Line a large 7-quart Dutch oven or cast iron skillet with parchment paper, then spread the pizza dough on top. Bake 15 minutes. Lay the mozzarella cheese on top then spoon the sausage sauce over top. Bake for 22 minutes or until fully cooked. Sprinkle fresh basil on top and allow to rest for 10 minutes.
From thefrayedapron.com


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