Sausage Arugula And Parsley Pizza Recipes

Steps:

• Put a pizza stone or an inverted baking sheet on the lowest rack of the oven and preheat to 450 degrees F. Place a piece of parchment on another inverted baking sheet and brush with 2 teaspoons olive oil. Stretch and lightly pat the pizza dough into a 10-by-14-inch rectangle on the parchment. Prick the dough with a fork everywhere but the edges. Brush with the remaining 2 teaspoons olive oil. Slide the dough (on the parchment) onto the hot stone or baking sheet and bake until lightly browned on the bottom, about 8 minutes.
• Season the ricotta with 1/4 teaspoon salt and a few grinds of pepper. Remove the crust from the oven and spread the ricotta on top. Sprinkle with the thyme and top with the Cambozola, grapes and sausage. Slide back onto the hot stone or baking sheet and continue baking until the sausage is cooked through and the crust is golden, about 10 minutes.
• Remove from the oven and immediately scatter the shallot rings on top. Drizzle with the honey and top with the arugula.

Steps:

• Preheat oven to 500 degrees. Remove sausage from casings. Saute over high heat until just cooked through, 3 to 4 minutes. Break into bite-size pieces.
• Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in the skillet, spreading to edge.
• Combine tomatoes, tomato paste, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and red pepper. Spread over dough.
• Cook over medium-high heat until bottom is golden brown, 3 to 4 minutes. Transfer to oven; bake 3 minutes. Scatter mozzarella and sausage on top; continue baking until edge of crust is golden brown, about 8 minutes. Garnish with parsley, arugula, and Parmesan.

Steps:

• Place pizza stone or inverted baking sheet on rack in top third of oven.
• Heat oven to 450 degrees.
• Transfer stretched dough to parchment.
• Spread sauce on dough.Scatter garlic and cheese blend. Top with bell pepper slices and cookedsausage. Drizzle with olive oil.
• Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp. Top with arugula.

Steps:

• Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
• Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
• Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
• In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.