Sausage And Pineapple Pizza Recipes

SAUSAGE AND PINEAPPLE PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 450°F. Spray two 12-inch pizza pans with cooking spray. Drain pineapple; press between paper towels to absorb excess moisture.
• In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain.
• In large bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Pat or press half of dough in each pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim.
• Spread half of the pizza sauce on each pizza crust. Top each with half of the sausage and pineapple. Sprinkle each pizza with 1 1/2 cups cheese.
• Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

THE BEST SAUSAGE PIZZAS

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.

PIZZA WITH PINEAPPLE AND HAM

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10- to 11-inch round. Transfer 1 dough to each prepared baking sheet.
• Spoon the Marinara Sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

HAWAIIAN PIZZA

Steps:

• Preheat oven to 425 degrees. On a lightly-floured surface, roll the dough into a large circle. Lightly sprinkle the cornmeal onto the bottom of your pizza pan and lay the dough on the pan.
• Spread pizza sauce evenly. Add the cheese, Canadian bacon, and pineapple.
• Sprinkle with italian seasoning and bake for 12-14 minutes or until cheese is melted. Slice and serve.

HAWAIIAN PINEAPPLE SWEET & SOUR SMOKED SAUSAGE

Steps:

• Cook and stir sausage and bell peppers over medium-high heat for 5 minutes or until sausage is lightly browned and peppers are tender.
• Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
• Serve over cooked rice.

SAUSAGES WITH TANGY, GINGERY PINEAPPLE

Steps:

• Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
• In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
• Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
• Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
• Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.