Sausage Pizza Pie Recipes

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:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

Steps:

• Remove sausage from casing and pinch into dime-sized pieces.
• Spread sauce over crust; sprinkle with 1 cup cheese.
• Add Italian Sausage pieces and green pepper.
• Top with the remaining cheese.
• Bake according to crust package directions or
• until sausage is no longer pink (160 degrees F) and cheese is melted.
• More great tips, recipes and coupons at Italianville.com

Steps:

• For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
• Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
• Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
• For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
• For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
• Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
• Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
• Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
• Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.

Steps:

• Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In 3-quart saucepan, cook and drain pasta as directed on package using minimum cook time. Return pasta to saucepan.
• While pasta is cooking, cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir sausage mixture, bell pepper, water, bacon, pizza sauce and mushrooms into pasta. Spoon pasta mixture into casserole. Sprinkle with cheese.
• Cover casserole. Bake 30 to 35 minutes or until hot and cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil and cook the pasta according to package directions.
• While pasta is cooking, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the sausage. Continue cooking until the meat is cooked through. Add the pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted.
• When pasta is done, drain and return to the pot. Stir the sausage mixture into the pasta; stir to coat the pasta.
• Add half of the pasta mixture to prepared baking dish. Top with half of the mozzarella cheese. Spread the remaining pasta over the cheese and top with the remaining mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top, if you like.
• Bake until the cheese has melted and the pasta is heated through, about 15 minutes.

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.

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan.
• Cook ground sausage in 10-inch skillet over medium heat until browned. Remove with slotted spoon onto paper towel to drain. Remove all but 2 tablespoons of the drippings from pan. Add diced onion, and cook until translucent but not browned. Add sliced mushrooms and salt, and cook until mushrooms are softened and onions are caramelized. Remove from heat.
• In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of the dough by spoonfuls into pan. Dough will not completely cover bottom of pan.
• Spoon half of the pizza sauce over dough; sprinkle with half of the cheese, and scatter with half of the sausage mixture. Repeat layers with the rest of the dough, sauce, cheese and sausage mixture.
• Bake 25 to 30 minutes or until golden. Serve immediately.

Steps:

• MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
• Add yeast, corn oil, and a small amount of the flour.
• Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
• Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
• Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
• Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
• After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
• ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
• Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
• Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
• Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
• Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
• Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
• Add any other ingredient that you want to protect from burning.
• THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
• Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
• Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
• Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
• Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Toss fennel and onion slices with olive oil; spread out on the baking sheet.
• Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
• Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
• Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
• Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

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 375.
• Lightly grease/spray a pie dish.
• Unroll crescent dough and scatter triangles in the pie dish. Spread dough around bottom and halfway up the sides with fingers and press seems together to form a crust in the pie plate; set aside.
• In a skillet, brown the sausage with the garlic, onions, and green pepper. Cook, breaking up sausage with a spatula until no longer pink. Drain off fat.
• Place cooked, drained sausage mixture over crescent dough crust.
• Top with the drained mushrooms.
• Evenly pour the tomato sauce over top.
• Sprinkle with the cheese.
• In a small bowl, whisk together the milk, eggs, oregano, basil and salt (to taste). Evenly pour over cheese.
• Bake at 375 for 35-40 minutes or until set.

Steps:

• Remove sausage from casing. In a large frying pan, brown sausage in oil with onion, garlic, and fennel seed. Cook sausage is brown and onion is tender.
• Drain all liquid from pan.
• Add tomatoes (undrained), parmesan cheese, basil, and oregano.
• Simmer over low heat 20 minutes, stirring frequently.
• Spoon half of topping onto each pie pre-baked crust. Sprinkle with mozzarella cheese.
• Bake 15-20 minutes.

Steps:

• Preheat oven to 425°F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
• Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.

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.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll and stretch dough into a 10-in. circle. Cover; let rest for 10 minutes. Roll and stretch the dough into a 12-in. circle. Grease a 10-in. cast-iron or other ovenproof skillet; sprinkle with cornmeal. Press dough onto bottom and 1 in. up sides of prepared skillet. , Spread with pizza sauce; top with sausage, 1 cup cheese, oregano and green pepper. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden brown, 20-25 minutes. If desired, sprinkle with red pepper flakes.

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. , Roll half of dough into a 12-in. circle. Transfer to a 10-in. cast-iron or other ovenproof skillet. Layer with half of each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.

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.

Steps:

• Preheat oven to 425 degrees.
• Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
• Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
• Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
• Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
• Bake for 12 minutes, or until the crust is golden brown.

Steps:

• Combine the oil and red pepper flakes in a small bowl; set aside.
• In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
• Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.
• In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
• Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
• Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
• Repeat with remaining sauce, ricotta mixture, and mozzarella.
• Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
• Preheat oven to 375*F.
• On a lightly floured surface, roll out 3/4 of the dough about 1/4" thick; trim to the shape of the baking dish, but leave the dough 1" larger.
• Place dough over the filling, turn edges under, and crimp.
• Whisk the remaining egg with 1 tablespoons.
• water; brush some over the dough.
• Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
• Brush the entire crust with the reserved olive oil-pepper flake mixture.
• Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through.
• Cool on a wire rack for 20 minutes before cutting and serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook and stir sausage in a hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
• Separate crescent roll dough into 8 triangles. Arrange triangles on an ungreased 12-inch pie pan with points turned toward the center. Press over the bottom and up the sides to form a crust, sealing perforations completely.
• Spoon sausage over the crust. Sprinkle hash browns on top. Cover with Cheddar cheese.
• Beat eggs, milk, salt, and pepper together in a bowl. Pour over the filling. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until eggs are set and cheese is melted, 25 to 30 minutes.