Spicy Sausage Pizza Pie Recipes

HOT AND SPICY PIE

Steps:

• Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F.
• Make the chicken: Combine the salt, cayenne, white pepper, garlic powder, black pepper, cumin and dried basil in a bowl. Brush the chicken with olive oil, then rub with the spices. Heat a grill pan to medium high; grill the chicken until cooked through, about 7 minutes per side. Grill the sausage, turning, until cooked through, 10 to 12 minutes. Let cool, then dice the chicken and crumble the sausage.
• Stretch the pizza dough on a floured surface into a 12-inch round. Put on a cornmeal-dusted pizza peel or upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet and cook 7 minutes.
• Slide the crust back onto the peel. Spread with the pizza sauce, then top with 1/2 cup mozzarella, the chicken, pepperoni and sausage. Sprinkle with the remaining 1/2 cup mozzarella and the parmesan. Return the pizza to the oven and bake until bubbly, about 7 more minutes. Top with the fresh basil.
• ACTIVE: 40 min l TOTAL: 55 min l MAKES: one 12-inch pizza

SPICY SAUSAGE PIZZA PIE

Steps:

• Heat oven to 375°F. Grease large cookie sheet. Cook sausage in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in pizza sauce and oregano; set aside.
• Stir Bisquick mix, cheese spread and hot water until soft dough forms. Place on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet. Spread sausage mixture over crust to within 3 inches of edge. Fold edge over mixture, leaving center open. Top with bell pepper rings. Sprinkle with cheese.
• Bake 23 to 25 minutes or until crust is light golden brown and cheese is melted.

DEEP-DISH PIZZA WITH SPICY SAUSAGE AND OLIVES

Steps:

• Make the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.
• Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
• Heat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon and let drain and cool.
• Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella.
• Place the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.

SPICY ITALIAN SAUSAGE PIE

Steps:

• Preheat oven to 425°F
• Place crust in 9-inch pie pan. Prick bottom of crust with fork. Line crust with foil. Bake 10 minutes. Remove from oven; remove foil. Return to oven until crust is golden brown, about 7 minutes. Cool slightly.
• Heat large saute pan over medium heat. Add sausage, crumbling well. Cook through.
• Add peppers, onions, herbs and pepper; cook until onions are translucent, stirring occasionally, about 10 minutes. Spoon sausage mixture into pie shell. Sprinkle with Mozzarella and Parmesan Cheeses.
• Whisk eggs and milk in bowl. Pour over sausage mixture. Bake until egg mixture is set, puffed and golden, about 25-30 minutes. Cool before slicing.

SPICY PIZZA SAUSAGE

Steps:

• In a large bowl, combine all the ingredients and stir well.
• Over medium heat in a large nonstick skillet, brown the sausage, stirring to crumble into pieces of the desired size (I like big-ish chunks rather than "gravel"), about 7 to 9 minutes.
• Drain well.
• Use on your pizza.
• Makes 5 cups (5 servings of 1 cup each, for a large pizza) of pizza sausage - you can put it into Ziplock bags and freeze them for later use, if you like.