SHEET PAN SAUSAGE AND MUSHROOM PIZZA
This giant rectangular pizza is made with from-scratch dough that's easy to work with and gets fluffy, chewy and unbelievably crisp in the oven. For our toppings, we opted for spicy sausage and meaty mushrooms -- a classic flavor profile that's universally loved. Putting the cheese underneath the sauce helps the thicker crust stay crisp. Tip: If you make a lot of pizza, invest in a black steel pan. It gets wonderfully hot and helps crisp up the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dough: combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons olive oil in a liquid measuring cup. Turn the mixer to low and add the water mixture, mixing until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
- Increase the speed to medium-high and knead the dough until smooth and slightly tacky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
- Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or rectangular black steel pan. Transfer the ball of dough to the pan, turning to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
- Slide your hands under the dough and lift, gently stretching it to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
- While the dough rises, position the oven racks in the upper and lower thirds of the oven. If you have a pizza stone, put it on the lower rack. Preheat the oven to its highest bake setting, 500 to 525 degrees F. Once the oven comes to temperature, heat for at least 1 hour before baking your pizza.
- For the pizza: stir the crushed tomatoes, garlic, 1/2 teaspoon salt and a few grinds of black pepper together in a medium bowl or 2-cup liquid measuring cup until combined.
- Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until it is browned at the edges and no longer pink, about 5 minutes.
- Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pan. Add the mushrooms to the hot pan and cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender, about 4 minutes. Remove to a separate bowl to cool.
- When the dough has risen and is ready for topping, sprinkle 3 tablespoons of the Parmesan evenly over it all the way to the edges. Arrange the mozzarella over the dough leaving a 1/2-inch border. Spoon the tomato sauce over the cheese leaving some of the cheese exposed. Sprinkle the cooled sausage and mushrooms over the sauce, then sprinkle with the remaining 3 tablespoons Parmesan.
- Put the pizza pan directly on the pizza stone if using, and bake until the crust is browned at the edges and the cheese is bubbling and browned in spots, 15 to 20 minutes. Remove the pan to a wire rack to cool slightly before removing the pizza from the pan, about 10 minutes. Top with torn basil, cut into squares and serve.
SHEET PAN PIZZA WITH HILLSHIRE FARM® SMOKED SAUSAGE & BURST CHERRY TOMATOES
Everyone can agree that pizza night is the best night of the week, and this sheet pan version is easy and flavorful. We swap out the classic red sauce with an aromatic garlic and herb base topped with cheese, smoked sausage and veggies for a dinner the whole family will love.
Provided by Hillshire Farm®
Categories Hillshire Farm®
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Thaw and let pizza crust rise according to package directions.
- Spread 3 tablespoons oil over the base of an 11x17-inch sheet tray. Stretch the dough to meet all corners and edges of the sheet tray. If the dough is difficult to stretch, let rest for 10 minutes, then begin to stretch again.
- Preheat oven to 450 degrees F. In a small bowl, mix together the remaining 3 tablespoons oil, chopped garlic, and fresh oregano. Drizzle evenly and spread over the top of the crust.
- Top with fresh mozzarella slices, then shredded mozzarella, yellow bell pepper, red onion, smoked sausage slices, and cherry tomatoes.
- Place on the bottom rack of the oven. Bake for 18 to 20 minutes, until the crust is golden. Let cool 5 minutes, then serve.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 42.5 g, Cholesterol 83.1 mg, Fat 46.2 g, Fiber 2 g, Protein 26.5 g, SaturatedFat 16.3 g, Sodium 1237.7 mg, Sugar 5.5 g
SHEET PAN PIZZA WITH HILLSHIRE FARM® SMOKED SAUSAGE & BURST CHERRY TOMATOES
Everyone can agree that pizza night is the best night of the week, and this sheet pan version is easy and flavorful. We swap out the classic red sauce with an aromatic garlic and herb base topped with cheese, smoked sausage and veggies for a dinner the whole family will love.
Provided by Hillshire Farm®
Categories Hillshire Farm®
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Thaw and let pizza crust rise according to package directions.
- Spread 3 tablespoons oil over the base of an 11x17-inch sheet tray. Stretch the dough to meet all corners and edges of the sheet tray. If the dough is difficult to stretch, let rest for 10 minutes, then begin to stretch again.
- Preheat oven to 450 degrees F. In a small bowl, mix together the remaining 3 tablespoons oil, chopped garlic, and fresh oregano. Drizzle evenly and spread over the top of the crust.
- Top with fresh mozzarella slices, then shredded mozzarella, yellow bell pepper, red onion, smoked sausage slices, and cherry tomatoes.
- Place on the bottom rack of the oven. Bake for 18 to 20 minutes, until the crust is golden. Let cool 5 minutes, then serve.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 42.5 g, Cholesterol 83.1 mg, Fat 46.2 g, Fiber 2 g, Protein 26.5 g, SaturatedFat 16.3 g, Sodium 1237.7 mg, Sugar 5.5 g
SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES
Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you'll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, sausages, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
- Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.
KIELBASA (SMOKED SAUSAGE) ROLL-UPS
I can't remember where I got this recipe. I just know they're quick and easy and I make them often! Try different mustard blends and add caramelized onion for extra flavor! :-) HINT: Slice each kielbasa chunk into 2-4 discs and lay them down (like fallen dominoes) before rolling them into the crescent roll. Then it's not quite as big of a bite!
Provided by jVo6236
Categories Lunch/Snacks
Time 30m
Yield 1 Sausage Roll-Up, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 350 degrees.
- Combine melted butter and mustard thoroughly.
- Open package of rolls onto a sheet of waxed paper and separate into 8 pieces. (I use a pizza cutter along the perforated markings for this step.).
- Brush each piece with the butter/mustard mixture. (You'll have some left-set aside for last step.).
- Add caramelized onions. (Optional).
- Cut sausage into 8 equal sections.
- Place one sausage on each piece of dough on it's widest end. Carefully roll until the pointed end is on bottom. (Pinch and tuck sides in.).
- Place pockets (seam side down) on ungreased baking sheet.
- Brush tops with remaining butter/mustard mixture.
- Bake 15-20 minutes or until golden brown in color.
Nutrition Facts : Calories 299.7, Fat 21.3, SaturatedFat 8.2, Cholesterol 59.4, Sodium 675.9, Carbohydrate 16.5, Fiber 1.1, Sugar 2.1, Protein 9.9
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