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.
DEEP-DISH SAUSAGE PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 3h15m
Yield one 10-inch deep-dish pizza
Number Of Ingredients 23
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.
CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH
READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12" deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan - 12" diameter by 2" in height, 1 Pizza Stone (optional, but recommended - place on bottom oven rack), Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes), Large Spoon or Ladle (for spreading tomato sauce.), Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves (for kneading - optional), a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place (for rising dough). For a more detailed recipe with conversions for other pan sizes, & info on other styles of Chicago Pizza, Check out RealDeepDish.com
Provided by Edward Heller
Categories Pork
Time 2h53m
Yield 1 Deep Dish Pizza, 6 serving(s)
Number Of Ingredients 11
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.
SAUSAGE & TOMATO PIZZA
Sausages make a quick and flavoursome topping for this no-fuss family favourite
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.
- Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.
Nutrition Facts : Calories 654 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium
SAUSAGE PIZZA
Make and share this Sausage Pizza recipe from Food.com.
Provided by shysavsianna
Categories One Dish Meal
Time 50m
Yield 2 pizzas, 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 266.5, Fat 19.4, SaturatedFat 8.2, Cholesterol 48, Sodium 781.4, Carbohydrate 7.2, Fiber 1.2, Sugar 1.1, Protein 16
More about "the best sausage pizzas recipes"
SAUSAGE PIZZA RECIPE - THE SPRUCE EATS - MAKE YOUR …
From thespruceeats.com
4/5 (4)Total Time 30 minsCategory Lunch, Dinner, EntreeCalories 680 per serving
ITALIAN SAUSAGE PIZZA RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
12 BEST AND 12 WORST PIZZA TOPPINGS EVER - MASHED.COM
From mashed.com
25 BEST SAUSAGE PIZZAS IN AMERICA - THE DAILY MEAL
From thedailymeal.com
25 BEST SAUSAGE PIZZAS IN AMERICA - THE DAILY MEAL
From thedailymeal.com
Estimated Reading Time 8 mins
- Louie and Ernie's, Bronx, N.Y. (Sausage Pie: sausage, tomato sauce, mozzarella) You hear people’s tales of outer-borough travels to Di Fara in Brooklyn, but the Bronx deserves its own pizza paean, and Louie and Ernie’s is up to the task of making this borough the pizza destination it deserves to be recognized as (according to The New York Times, it actually started out in East Harlem in 1947 but moved to its current location in 1959).
- Papa’s Tomato Pies, Robbinsville, N.J. (Sausage) Lombardi's may be responsible for "America's first pizza," but as Nick Azzaro, owner of Papa's Tomato Pies, isn't shy about saying, Papa's — established in 1912 — is America's oldest continuously owned, family-owned pizzeria.
- Pequod's Chicago, Ill. (Deep Dish with sausage and pepperoni) Pequod’s originator Burt Katz moved on from this endeavor after few years to take a break before opening a new pizza stalwart in 1989: Burt’s Place (now closed) in Morton Grove, just north of Chicago.
- Lou Malnati's Pizzeria Chicago, Ill. (Chicago Classic) The first Lou Malnati's Pizzeria opened in 1971 to much acclaim, and it’s now a Chicago — and national — institution.
- Pizzeria Delfina, San Francisco, Calif. (Salsiccia Pizza) San Francisco’s Mission has changed over the past decade, but Mission visionaries and Pizzeria Delfina owners Craig and Anne Stoll haven’t lost a step even as they’ve expanded.
- Denino’s, Staten Island, N.Y. (Sausage) Residents of the Forgotten Borough have long known what the rest of New York City, and more recently the country, are beginning to understand: When it comes to pizza, Staten Island doesn’t play.
- Santarpio’s, Boston, Mass. (Mozzarella, Sausage, Garlic) The local favorite (Usher’s too, apparently) has already seen its fair share of fame after winning various best-of-Boston pizza lists over the years.
- Gjelina, Los Angeles, Calif. (Lamb Sausage: Confit tomato, rapini, Pecorino, Asiago, no sauce) This Venice neighborhood spot serves Italian favorites to diners hanging out on the trendy Abbot Kinney Boulevard.
- Serious Pie, Seattle, Wash. (Sweet fennel sausage, roasted pepper, provolone) You’d expect no less than pizza greatness from Seattle star chef and James Beard Award winner Tom Douglas, and at his three Serious Pie spots in Seattle (Virginia, Westlake, Pike) that’s exactly what you get.
- Coppa, Boston, Mass. (Salsiccia: Tomato, spicy pork sausage, ricotta, red onion) Even if you’re just a casual food TV watcher, you may be familiar with Coppa’s James Beard Award-nominated chef Jamie Bissonnette.
THE BEST SAUSAGE PIZZAS RECIPE: HOW TO MAKE IT
PIZZA A CASA SPICY SALSICCIA RECIPE - SERIOUS EATS
From seriouseats.com
BEST DELICIOUS CRUST® PAIRS FOR THE SAUSAGE PIZZAS
VITO’S PIZZA - 17 PHOTOS - PIZZA - 1863 BERLIN TURNPIKE ... - YELP
From yelp.com
SAUSAGE AND KALE PIZZAS | PIZZA RECIPES | TESCO REAL FOOD
From realfood.tesco.com
THE BEST BREAKFAST PIZZA RECIPE WITH SAUSAGE GRAVY
From smartschoolhouse.com
29 BEST SAUSAGE RECIPES EVER — EAT THIS NOT THAT
From eatthis.com
BEST SAUSAGE PIZZA IN GTA? - REDFLAGDEALS.COM FORUMS
From forums.redflagdeals.com
30 BEST FROZEN PIZZAS RANKED WORST TO BEST - TASTING TABLE
From tastingtable.com
THE BEST ITALIAN SAUSAGE AND PEPPER PIZZA
From thefoodjournal.blog
WHICH CHAIN MAKES THE BEST PIZZA: PIZZA HUT, PAPA JOHN'S, OR …
From businessinsider.com
HOW TO MAKE SAUSAGE FOR PIZZA TOPPINGS - PREMIO FOODS
From premiofoods.com
SUPER-SAUSAGE PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
SAUSAGE PIZZA RECIPES - TASTE OF HOME
MAKE CHICAGO STYLE ITALIAN SAUSAGE FOR PIZZA! - REAL DEEP DISH
From realdeepdish.com
18 BEST PIZZA RECIPES - EASY HOMEMADE PIZZA IDEAS
From thepioneerwoman.com
WHICH SAUSAGE IS BEST FOR PIZZA? - KITCHENSURFING.COM
From kitchensurfing.com
CHICAGO-STYLE DEEP DISH PIZZA WITH ITALIAN SAUSAGE RECIPE
From simplyrecipes.com
SAUSAGE VS ITALIAN SAUSAGE PIZZA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SIMPLE SAUSAGE PIZZA RECIPE - FOOD NEWS
From foodnewsnews.com
BEST DEEP-DISH SAUSAGE PIZZA RECIPES | FOOD NETWORK …
From foodnetwork.ca
5 SPICY ITALIAN SAUSAGE PIZZA POSSIBILITIES | SMART TIPS
From yellowpages.ca
14 BEST FROZEN PIZZA BRANDS OF 2022 - STORE-BOUGHT PIZZA TASTE TEST
From goodhousekeeping.com
THE 25 BEST PIZZAS IN TORONTO
From torontolife.com
THE BEST SAUSAGE PIZZAS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
EXTRAMOSTBESTEST ITALIAN SAUSAGE PIZZA - TRENDHUNTER.COM
From trendhunter.com
THE BEST SAUSAGE PIZZA EVER - YOUTUBE
From youtube.com
SAUSAGE PIZZA WITH THE BEST CRUST PAIRINGS & FLAVOR
BEST SAUSAGE AND BROCCOLI PIZZA RECIPES | FOOD NETWORK …
From foodnetwork.ca
THE BEST ITALIAN BEEF SAUSAGE AND VEGGIE PIZZA
From cookingwiththecowboy.com
THE BEST 7 MEATS TO TOP YOUR PIZZA - THE SAUCE BY SLICE
From blog.slicelife.com
SPICY SAUSAGE PIZZA - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
THE BEST FROZEN PIZZAS, ACCORDING TO FOOD NETWORK STAFFERS
From foodnetwork.com
BEST OF BRITISH: YOTAM OTTOLENGHI’S RECIPES FOR SAUSAGE PIE, CHERRY ...
From theguardian.com
BEST SAUSAGE FOR HOMEMADE PIZZA RECIPES ALL YOU NEED IS …
From stevehacks.com
MINI SAUSAGE PIZZAS FOOD - COOKINGTODAY.NET
From cookingtoday.net
BEST SAUSAGE PIZZA RECIPES - 29 TOPPING IDEAS TO MAKE PERFECT …
From findspizza.com
You'll also love