SAUSAGE PIZZA WITH ARUGULA AND GRAPES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 600, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 63 milligrams, Sodium 1422 milligrams, Carbohydrate 59 grams, Fiber 3 grams, Protein 18 grams, Sugar 9 grams
ULTIMATE ARUGULA PIZZA
This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.
Provided by Sonja Overhiser
Categories Main dish
Time 1h30m
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
- Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
- Meanwhile, preheat oven to 500F.
- After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
- Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
- In a small bowl, mix the baby arugula with the olive oil and 1/4 teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn't get all the way to the pan edges) and serve immediately.
Nutrition Facts : Calories 220 calories, Sugar 1.4 g, Sodium 295.5 mg, Fat 7.8 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 26.7 g, Fiber 1.4 g, Protein 10 g, Cholesterol 21.7 mg
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
ARUGULA PIZZA
This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 pieces.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.
Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
NEW YORK-STYLE PIZZA
This New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn't portable? -Mariam Ishaq, Buffalo, New York
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 714mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.
NY STYLE PIZZA WITH ARUGULA, SAUSAGE AND CHEESE #RAGU
This is a very crispy pizza with a nice charred crust made at home in a very hot oven and a hot baking stone
Provided by recipecreator
Categories Sauces
Time 39m
Yield 5 slices, 5 serving(s)
Number Of Ingredients 14
Steps:
- 1. Make a starter: mix together 1/2 cup warm water, 1/2 cup all-purpose flour, one teaspoon sugar and 1/2 teaspoon yeast. Cover and let rest for 20-30 minutes.
- 2. Add 1/4 cup of water to the starter, rest of flour, salt and olive oil. Mix together thoroughly with a wooden spoon. Transfer on a well floured surface and knead for about 10 minutes dusting with flour as needed until dough is elastic and no longer sticky. Put the dough in a deep glass or plastic dish greased with olive oil. Cover and let the dough rise for about one hour until it doubles in volume.
- 3. Meanwhile, chop sausage into small pieces and cook in a skillet over medium high heat for about 5-7 minutes until browned. Toast pine nuts and set aside.
- 4. Put pizza stone in the top oven rack, set the oven on broiler setting and preheat the oven for about 20 minutes.
- 5. Punch down the dough and roll it out on a lightly floured surface to 1/3 inch thickness, thinner in the middle and thicker on the outer edges. Flute the edges slightly. Drizzle the crust with olive oil, then spread the pasta sauce all around the crust, top with sausage, arugula leaves and two cheeses. Sprinkle with salt and pepper. Put pizza on a foil paper lightly greased with olive oil and dusted with breadcrumbs. Transfer on a hot baking stone. Bake for 2 minutes on broiler setting, turn the heat down to 500F and bake for 5-7 more minutes until crust becomes lightly charred and golden brown. Remove from oven and sprinkle with toasted pine nuts. Cool slightly on a rack before slicing.
Nutrition Facts : Calories 362.9, Fat 21.2, SaturatedFat 6.2, Cholesterol 42, Sodium 699.6, Carbohydrate 29.1, Fiber 2.3, Sugar 3.6, Protein 14.2
NEW YORK STYLE PIZZA
This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.
Provided by Freddie Loehr
Categories Main Dish Recipes Pizza Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
- Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
- When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
- Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
- Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.
Nutrition Facts : Calories 718.9 calories, Carbohydrate 56.7 g, Cholesterol 88.1 mg, Fat 36.6 g, Fiber 3.6 g, Protein 40.3 g, SaturatedFat 16.1 g, Sodium 1831.8 mg, Sugar 4.5 g
AMAZING NY STYLE WHITE GARLIC PIZZA
We lived in NY state for a few years and fell in love with White Garlic Pizza. When we moved back to the Midwest, purveyors of pizza, never heard of it. This one fills the bill. If your family likes garlic, be prepared to make this one over and over. This recipe came from "All Cooks" but had errors that needed to be corrected.
Provided by Max Thames
Categories Pork
Time 27m
Yield 8 slices
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- Brown sausage.
- Add onion to pan and saute until soft and slightly brown.
- Drain fat.
- Spread Alfredo sauce evenly on pizza crust.
- Top with sausage/onion mixture and Italian cheese blend.
- Bake on center oven rack for 12 - 16 minute or until cheese is brown and bubbly.
- Remove from oven and cool for 5 minutes to allow toppings to set.
Nutrition Facts : Calories 201, Fat 15.5, SaturatedFat 5.4, Cholesterol 32.4, Sodium 685.4, Carbohydrate 3.8, Fiber 0.2, Sugar 1.1, Protein 11
SAUSAGE RAGU
This recipe is from emeril live, its really good. It can be eaten with penne or with a cheese filled ravioli.
Provided by julz654
Categories Meat
Time 35m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- Add sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes.
- Add the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well.
- Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick.
Nutrition Facts : Calories 205.7, Fat 14.2, SaturatedFat 5.9, Cholesterol 35.1, Sodium 870.4, Carbohydrate 9.8, Fiber 1.6, Sugar 4.8, Protein 8.8
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