Sausage And Fontina Pizza Recipes

SAUSAGE-AND-FONTINA PIZZA

Steps:

• Preheat oven to 500 degrees, with an inverted rimmed baking sheet on top rack. Brush another baking sheet with 2 tablespoons oil; stretch dough into an 11-by-12-inch rectangle on it (if dough springs back, let stand a few minutes). Scatter sausage evenly over dough. Bake on inverted sheet 10 minutes. Sprinkle with cheese, jalapenos, salt, and pepper. Bake until crisp on bottom and cheese is bubbling, 5 to 8 minutes more. Let cool slightly.
• Meanwhile, peel carrots and shave into short lengths with peeler. Thinly slice fennel. Toss carrots, fennel, and arugula with brine and remaining 2 tablespoons oil. Season with salt and pepper. Top pizza with a handful of salad just before serving, with remaining salad on the side.

SUN-DRIED TOMATO, SAUSAGE, AND FONTINA PIZZA

Steps:

• Heat oven to 450 degrees. In a large frying pan, cook the sausage over medium heat, breaking it up, until cooked through and just beginning to brown, about 10 minutes.
• Bridg the sun-dried tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
• Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.

ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE

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.

SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA RECIPE

Steps:

• Heat the oven to 450°F
• In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes
• Brush the sun-dried-tomato oil over the pizza shells
• Spread the sausage over the pizza shells
• Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all
• Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes
• Notes: Pizza Crusts: Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas
• You can even keep them in the freezer for last-minute meals
• If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it
• If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it
• Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage's fennel and the fontina
• Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed
• Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed

SUN-DRIED TOMATO SAUSAGE AND FONTINA PIZZA

Steps:

• Heat the oven to 450.
• In a large frying pan, cook the sausage over moderate heat, breaking it up with a spoon, until cooked through and just beginning to brow, about 10 minutes.
• Brush the sun-dried tomato oil over the pizza shells.
• Spread the sausage over the pizza shells.
• Scatter the sun dried tomatoes over the sausage.
• Put the Fontina on top and sprinkle the Parmesan over all.
• Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.