SAUSAGE SPINACH PIZZA
My husband loves this pizza, and it's the best way for him to get his fix while staying in his carb range. Putting cheese and seasonings in the crust lets you get by with less on the top. -Elena Falk, Versailles, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in water. Add flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth. Stir in Asiago cheese., Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; divide in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake 5-8 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Place tomatoes in a food processor; cover and pulse until finely chopped., Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese. Bake 8-12 minutes or until crusts and cheese are lightly browned.
Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 729mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SAUSAGE PIZZA WITH SPINACH SALAD
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.
- Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.
- Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.
- Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.
SAUSAGE, MUSHROOM & SPINACH PIZZA BRAID
An Italian-inspired pizza braid is elevated with a delicious combination of sausage, mushrooms, spinach and a little mozzarella cheese. This dinner is made extra easy with help from Pillsbury™ refrigerated crescent dough sheet.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
- In 10-inch nonstick skillet, cook Italian sausage 6 to 8 minutes over medium heat, until no longer pink; drain. Stir in mushrooms; cook 4 to 6 minutes, stirring occasionally, until mushrooms are lightly browned and tender. Stir in spinach leaves; cook until just starting to wilt. Remove from heat; stir in pizza sauce.
- Unroll dough on cookie sheet to 13x8-inch rectangle. Sprinkle 1/2 cup of the cheese in 3 1/2-inch-wide strip lengthwise down center of dough all the way to ends; top cheese with sausage mixture. Sprinkle with remaining 1/2 cup cheese.
- Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
- In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted; stir in Italian seasoning. Brush butter mixture on top of braided crescent dough.
- Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. Serve with additional pizza sauce, if desired.
Nutrition Facts : Calories 230, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g
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- In a small bowl whisk together the tomato sauce, tomato paste, 2 tablespoons Parmesan, the oregano, basil and crushed red pepper. Set aside.
- Place spinach in a large microwave-safe bowl and sprinkle with 2 teaspoons water. Cover with a microwave-safe plate and microwave on 100% power (high) for 30 seconds. Continue cooking in 10 second intervals until just wilted. Remove and let stand for 2 minutes. Carefully remove plate. Transfer spinach to a sieve; press out excess liquid.
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- Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle, using this method, and place on the prepared baking sheet.
- Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
- Top the partially cooked dough with the sausage mixture and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.
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