Italian Pizza Soup Recipes

Steps:

• Remove casings from sausage. In a large skillet over medium-high heat, cook and crumble sausage until no longer pink. Add onion and peppers; cook until crisp-tender. Drain and transfer to a 6-qt. slow cooker., Add the next 5 ingredients; pour in broth. Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with croutons and cheese.

Steps:

• Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
• Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
• Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

Steps:

• In a large saucepan, cook the beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through. , Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly.

Steps:

• Heat olive oil in a large saucepan.
• Saute the onion and green pepper until softened.
• Stir in the garlic and cook for a minute.
• Add the oregano, basil, rice, tomatoes and broth, and bring to a boil.
• Turn down heat and place cover on saucepan.
• Simmer for 20 minutes or until rice is tender.
• Stir in the pepperoni, and sprinkle with the cheese.
• Continue cooking for another minute or two.
• Serve, and add an extra sprinkling of Parmesan cheese, if desired.

Steps:

• Place the sausage, onion and garlic into a skillet over medium heat.
• Brown the sausage until not longer pink about 8 minutes.
• Drain well in a colander and pat off excess grease with paper towel.
• Place into the crock pot.
• Add the pepperoni into the mixture.
• Place both cans of kidney beans into the crock pot.
• Add in the tomatoes and the green chilies.
• Sprinkle in the chili powder, salt and pepper.
• Pour the pizza sauce over the top and stir to make sure all the ingredients are combined together.
• Cover and cook on low for 6 hours.

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.