SAUSAGE-AND-FONTINA PIZZA
Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees, with an inverted rimmed baking sheet on top rack. Brush another baking sheet with 2 tablespoons oil; stretch dough into an 11-by-12-inch rectangle on it (if dough springs back, let stand a few minutes). Scatter sausage evenly over dough. Bake on inverted sheet 10 minutes. Sprinkle with cheese, jalapenos, salt, and pepper. Bake until crisp on bottom and cheese is bubbling, 5 to 8 minutes more. Let cool slightly.
- Meanwhile, peel carrots and shave into short lengths with peeler. Thinly slice fennel. Toss carrots, fennel, and arugula with brine and remaining 2 tablespoons oil. Season with salt and pepper. Top pizza with a handful of salad just before serving, with remaining salad on the side.
ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 1 large pizza
Number Of Ingredients 20
Steps:
- Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
- Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)
- Raise the oven temperature to 450 degrees F.
- Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.
SUN-DRIED TOMATO SAUSAGE AND FONTINA PIZZA
This is from one of my Food and Wine cookbooks. Gourmet pizza. YUM! The wine recommendation is a Pinot grigio.
Provided by dicentra
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 450.
- In a large frying pan, cook the sausage over moderate heat, breaking it up with a spoon, until cooked through and just beginning to brow, about 10 minutes.
- Brush the sun-dried tomato oil over the pizza shells.
- Spread the sausage over the pizza shells.
- Scatter the sun dried tomatoes over the sausage.
- Put the Fontina on top and sprinkle the Parmesan over all.
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
Nutrition Facts : Calories 464.6, Fat 32.2, SaturatedFat 16.4, Cholesterol 107.2, Sodium 1276.6, Carbohydrate 7.9, Fiber 1.1, Sugar 0.9, Protein 37
THE BEST SAUSAGE PIZZAS
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
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.
SUN-DRIED TOMATO, SAUSAGE, AND FONTINA PIZZA
Make and share this Sun-Dried Tomato, Sausage, and Fontina Pizza recipe from Food.com.
Provided by GothicGranola
Categories Kid Friendly
Time 30m
Yield 2 12-inch pizzas
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. In a large frying pan, cook the sausage over medium heat, breaking it up, until cooked through and just beginning to brown, about 10 minutes.
- Bridg the sun-dried tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
Nutrition Facts : Calories 912.8, Fat 63.3, SaturatedFat 32.1, Cholesterol 211.1, Sodium 2492.6, Carbohydrate 15.6, Fiber 2.1, Sugar 1.9, Protein 72.4
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SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA RECIPE
From foodandwine.com
- Heat the oven to 450°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.
- Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
- Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
WHITE PIZZA WITH BROCCOLINI, FONTINA, AND SAUSAGE
From leitesculinaria.com
5/5 (2)Total Time 50 minsCategory MainsCalories 934 per serving
- Place a pizza stone, baking steel, or heavy metal baking sheet on the middle rack of the oven. Preheat the oven to its highest temperature.
- Dust a pizza peel, flat baking sheet, or overturned rimmed baking sheet with polenta, semolina, or flour.
- In a medium skillet over medium heat, warm the olive oil and brown the sausage until cooked through, about 8 minutes. Remove the sausage from the skillet and drain on paper towel.
- Meanwhile, in a large pan of lightly salted boiling water, cook the broccolini for 1 minute. Drain and refresh under cold water. Pat the refreshed broccolini dry.
SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA - ITALIAN …
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Cuisine ItalianCategory Dinner, Lunch, Main DishServings 4Estimated Reading Time 1 min
- Heat the oven to 450°F. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.
- Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
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