Sausage Pizza

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Sausage Pizza

Post  justmecookin on Sun Feb 01, 2009 9:43 am

Sausage Pizza

1 1/2 teaspoons olive oil
1/4 to 1/2 teaspoon crushed red pepper
1 (4-ounce) link sweet turkey Italian sausage
1/2 cup vertically sliced fennel bulb
1/2 cup thinly vertically sliced red onion (about 1 small onion)
1/4 teaspoon kosher salt
2/3 cup chopped seeded tomato (about 2 tomatoes)
1 (10-inch) Basic Pizza Dough
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Position an oven rack in lowest setting. Place a pizza stone on lowest rack. Preheat oven to 500°. Preheat pizza stone 30 minutes before baking pizza.

Heat oil in a large nonstick skillet over medium-high heat. Add pepper to pan; cook 10 seconds. Remove casings from sausage. Add sausage, fennel, and onion to pan; sauté 4 minutes or until browned, stirring to crumble sausage. Stir in salt. Add tomato; sauté 2 minutes or until tender. Remove from heat.

Spread sausage mixture over Basic Pizza Dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with cheese. Cut pizza into 8 wedges.

Basic Pizza Dough
1/2 teaspoon dry yeast
6 to 7 tablespoons warm water (100° to 110°), divided
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
Cooking spray
1 tablespoon cornmeal

Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds.

Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe. Makes 1 (10-inch) crust


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