Best Hot Sausage And Crispy Chard Pizza Recipes

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HOT SAUSAGE AND CRISPY CHARD PIZZA



Hot Sausage and Crispy Chard Pizza image

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: "homemade" pizza night.

Provided by Chris Morocco

Categories     Bon Appétit     Pizza     Quick & Easy     Kid-Friendly     Sausage     Leafy Green     Cheese     Small Plates

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil, divided
3/4 pound hot Italian sausage, casings removed
1 bunch Swiss chard, ribs and stems sliced into 1" pieces, leaves torn
Kosher salt, freshly ground pepper
1 pound prepared pizza dough, room temperature
1/3 cup finely grated Parmesan
1 tablespoon rosemary leaves
1 cup grated Fontina cheese
1 cup ricotta

Steps:

  • Place a rack in upper third of oven and preheat to 450°F. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
  • Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
  • Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
  • Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18-22 minutes. Let cool 5 minutes.

SAUSAGE AND CHARD WHITE CORNBREAD PIZZA



Sausage and Chard White Cornbread Pizza image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 box instant cornbread mix
1/3 cup milk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon vegetable oil
1 cup whole-milk ricotta
1/4 cup grated Asiago cheese
2 tablespoons grated Pecorino Romano cheese
2 tablespoons grated Parmesan
1 pound Italian sausage, in bulk or removed from the casing
2 cups Swiss chard leaves, chopped
Salt and freshly ground black pepper
Pickled sweet red cherry peppers, such as Peppadews, thinly sliced, for topping

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix the cornbread mix, milk, butter and egg in a bowl until smooth. Coat a large, cast-iron skillet with the oil. Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
  • Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
  • In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain on a paper towel, but reserve the fat in the skillet. Lower the heat to medium and add the greens. Season with salt and pepper and saute until wilted and cooked through, about 5 minutes. Let cool.
  • Preheat the broiler.
  • Smear a good layer of the cheese mixture on top of the crust. Top with the crumbled sausage and sauteed chard. Place under the broiler until bubbling and melted, 3 to 5 minutes. Top with the sliced peppers and serve!

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA



Hot Sausage Cast-Iron Skillet Pan Pizza image

Make your favorite pizza at home in your cast-iron skillet. Spicy sausage, chili flakes and honey give sausage pizza a whole new look. While the pizza is in the oven, throw together a salad -- simple mixed greens with balsamic or an acidic, bright fennel salad with olive and arugula.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 35

1 cup diced canned tomatoes
2 tablespoons sundried tomato paste
1 large clove garlic, crushed
1 scant teaspoon (1/3 palm full) oregano
A pinch of sugar and salt
A few leaves of torn basil, plus a few torn to serve
1 pound ball dough from market or your favorite pizza parlor or EZ Pizza Dough, recipe follows
EVOO, for drizzling, and about 1/4 cup in a cup for brushing
1/2 pound hot Italian sausage
1 tablespoon cornmeal
1/2 tablespoon AP flour
Salt and pepper
Crushed red pepper flakes
About 2 cups shredded mozzarella cheese
About 1/4 cup grated Pecorino cheese
2 tablespoons water
About 1 tablespoon acacia honey
1 scant teaspoon Calabrian chili paste or chili flakes
Basil leaves
Fennel and Olive Salad, for serving, optional, recipe follows
1 cup warm water
1 package active dry yeast (look for pouches marked "For Pizza")
2 tablespoons EVOO, plus some for bowl to rest dough
1 tablespoon acacia honey
2 teaspoons kosher salt
3 cups AP flour
1 small bulb fennel, reserve a handful of fronds
1/2 small to medium red onion
1/2 lemon
1/2 orange
Salt and pepper
1/2 cup oil-cured black olives
2 to 3 tablespoons capers
4 to 5 cups arugula or baby kale
EVOO

Steps:

  • Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
  • Gather your ingredients.
  • In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
  • Stretch dough into an even round that will cover large skillet.
  • Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
  • Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
  • To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
  • Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
  • To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
  • Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
  • Cut dough in half; wrap half the dough and freeze for later use.
  • Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

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