Pizzawithsausagesauerkrautswisscheese Recipes

Steps:

• Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.
• Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.
• Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.
• Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.

Steps:

• Preheat oven to 425¡F. Heat oil in heavy large skillet over medium-high heat. Add onion and caraway seeds and sauté until onion just begins to brown, about 7 minutes. Transfer onion mixture to large bowl. Mix in sauerkraut and 1 tablespoon sauerkraut juice. Cool to lukewarm, then mix in cheese. Season generously with pepper.
• Place pizza crust on baking sheet. Spread with Dijon mustard and top with sausage, then sauerkraut mixture.
• Bake pizza until cheese melts, topping begins to brown and crust is crisp, about 15 minutes. Transfer pizza to work surface; cut into wedges and serve.

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 5 minutes. Add the bell pepper, season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and let cool, then stir in the diced provolone.
• Sprinkle a 15-inch round pizza pan with cornmeal. Stretch the pizza dough in the pan into a 13-inch circle, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Arrange a thin border of the sausage mixture around the dough, about 1/2 inch from the edge. Lift the edge of the dough and gently stretch over the filling, pinching to seal.
• Gently pat and stretch the center of the dough so the pizza is about 12 inches in diameter. Spread the sauce in the middle of the dough and top with the mozzarella. Brush the edge of the crust with olive oil and sprinkle with the fennel seeds. Bake until the crust is golden brown, 15 to 18 minutes.

Steps:

• Preheat oven to 425 degrees F. Heat oil in heavy large skillet over medium-high heat. Add onion and caraway seeds and sauté until onion just begins to brown, about 7 minutes. Transfer onion mixture to large bowl. Mix in sauerkraut and 1 tablespoon sauerkraut juice. Cool to lukewarm, then mix in cheese. Season generously with pepper.
• Place pizza crust on baking sheet. Spread with Dijon mustard and top with sausage, then sauerkraut mixture.
• Bake pizza until cheese melts, topping begins to brown and crust is crisp, about 15 minutes. Transfer pizza to work surface; cut into wedges and serve.

Steps:

• Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12 inch rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1 inch larger in diameter than bottom of pan. Turn edges under to make a slight rim.
• Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan.
• Bake for 15-20 minutes or until eggs are set and crusts are golden.

Steps:

• Preheat oven to 400°F
• Spread mustard over pizza crust.
• Top with 1 cup cheese, sauerkraut, sausage and onion.
• Sprinkle top with remaining cheese and bake for 10 to 15 minutes or until crust is crispy and cheese is melted and lightly browned.

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.

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.

Steps:

• Tip the bread mix into a large bowl. Make a well in the centre and pour in 1 tbsp olive oil and 350ml tepid water. Mix to form a dough, then turn out onto a lightly floured surface and knead for 5 mins. Transfer to a lightly oiled bowl, cover and leave to rise for 30 mins.
• To make the topping, heat the remaining oil in a frying pan and add the onions, rosemary and a good pinch of salt. Cook gently, stirring occasionally, for 25-30 mins until starting to caramelise. Boil the kettle. Put the spinach in a colander and pour over the boiling water. Leave to drain and cool, then squeeze as much liquid from the spinach as you can and season. Squeeze the sausages from their skins into a small bowl and stir through the mustard. When the onions are softened, pour over the balsamic vinegar and stir well. Cook until almost all the vinegar has evaporated and the onions are sticky.
• Heat oven to 220C/200C fan/gas 7 and pop in 2 baking trays. Tip the dough out and divide into 2 equal pieces - do not knock the dough back or it won't hold its shape. Stretch and roll the dough into 2 large circles, about 30cm diameter. Transfer the bases to the trays. Spread over the onions, top with the spinach and cheddar, then dot over the mustardy sausage. Bake for 15-20 mins until crisp, golden and the cheese is bubbling.

Steps:

• In a large skillet, cook the sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink and vegetables are tender; drain. , In a large bowl, combine the flour, milk, eggs and salt. Grease a 14-in. pizza pan; sprinkle with cornmeal. Pour batter into pan, tilting to cover. Spoon sausage mixture over batter; sprinkle with oregano and pepper. , Bake at 425° for 10-12 minutes or until lightly browned. Spread with pizza sauce; sprinkle with cheeses. Bake 5-10 minutes longer or until sauce is heated through and cheese is melted.

Steps:

• Preheat the oven to 375˚F (190˚C).
• Heat olive oil in a pan and add sliced peppers and onions.
• Stir and add Italian seasoning and garlic. Cook until peppers and onions are soft and set aside to cool.
• In the same pan, brown the sausage until it's fully cooked and remove from heat to cool.
• Roll out pizza dough into an oval about 14 inches (35 cm) wide and about 8 inches (20 cm) long. Place rolled-out dough on a piece of parchment paper.
• Along the center of the dough, layer the sausage, peppers, ham, salami, provolone, and mozzarella.
• Fold the longer sides in first, one at a time, and pinch the edges to seal.
• Cut off any excess dough and pinch together.
• Flip it over and apply an egg wash to the outside of the dough.
• Carefully, make two to three inch slits on the top for ventilation.
• Bake for 30 minutes, or until golden (times & temperatures may vary depending on the oven).
• Cut into 2 inch (5 cm) pieces & serve with marinara sauce for dipping.
• Enjoy!