Best Mini Sausage Pizzas Recipes

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ZUCCHINI-SAUSAGE MINI PIZZAS



Zucchini-Sausage Mini Pizzas image

A perfect appetizer with a small ingredient list, perfect for spring and summer when the zucchini squash is plentiful. Add a salad and make it a meal!

Provided by Angela Sackett Superhotmama

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 35m

Yield 10

Number Of Ingredients 6

½ cup butter, melted
3 cloves crushed garlic
2 large zucchini, sliced crosswise into rounds
1 pound ground Italian sausage (such as Johnsonville®)
½ (14 ounce) jar pizza sauce
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Combine melted butter and garlic in a small bowl. Brush zucchini rounds with garlic butter and place on the prepared baking sheet. Reserve extra garlic butter.
  • Bake in the preheated oven for 10 minutes. Turn, brush with additional garlic butter, and bake another 10 minutes. Remove from the oven.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Top each zucchini round with a small spoonful of pizza sauce, a generous helping of cooked sausage, and a hearty sprinkle of mozzarella cheese. Bake until cheese is melted and toppings are warm, about 5 minutes.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 4.8 g, Cholesterol 62.5 mg, Fat 24.5 g, Fiber 1 g, Protein 9.1 g, SaturatedFat 11.5 g, Sodium 544.6 mg, Sugar 1.8 g

MINI CUMBERLAND SAUSAGE PIZZAS



Mini cumberland sausage pizzas image

Who doesn't love pizza, and these are particularly tatsy bites Cumberland sausage is an English sausage made in my home County of Cumbria. It is ground pork meat flavoured with salt, sage, rosemary, thyme, nutmeg and pepper. This my favourite sausage and the tastiest ones are made locally. Any leftovers can be made into large...

Provided by Clare Chambers

Categories     Other Snacks

Time 4h15m

Number Of Ingredients 14

1 lb bread flour
7 g active dry yeast
2 tsp salt
1 fluid ounce olive oil
2 fluid ounces warm milk
11 fluid ounces warm water
MEAT TOPPING
1 lb sausage meat or ground beef
3 small onions - peeled and diced
1/2 lb chestnut mushrooms - roughly chopped
PIZZA TOPPING
4 oz pasata or bolognese sauce
4 oz cheddar cheese - grated
2 mozarella balls - finely diced

Steps:

  • 1. Mix together flour, yeast and salt. Make a well in the centres and pour in liquids. Draw the flour into the liquid to make a soft dough.
  • 2. Knead dough on oiled surface for about 5 minutes. Place in bowl, cover with damp cloth and leave in a warm room until doubled in size (about 1 - 2 hrs). Knock back and knead again for about 10 minutes and allow to rise again in a warm place under cover of a damp cloth.
  • 3. Remove dough from bowl and wrap in Clingfilm and store in fridge or freezer. Make sure you put it in the coldest part of the fridge or it will continue to rise. Last time I made this I had a full fridge and put the dough in the top of the door. Only to have the fridge door seemingly open by itself an hour later as the dough had expanded to such an extent the pressure made holes in the Clingfilm and opened the door. It was like a scene from the 50's horror film the Blob.
  • 4. When ready to use roll out the dough and cut into 2 inch circles using a round cookie cutter. Lay circles onto a baking tray and allow to rise again for about an hour.
  • 5. Meat topping: fry the onions in a little olive oil until translucent and transfer to a large bowl. Fry the mushrooms in a little olive oil until any water has evaporated and add to the bowl with the onions. Then fry the meat in a little olive oil until just cooked through. If you are using ground beef rather than a flavoured sausage meat you will need to season it at this stage to your taste. Add the just cooked meat to the bowl and combine well with the onions and mushrooms. Store in the fridge until ready to use.
  • 6. To make up the pizzas: Spread the passata or bolognese sauce over the top of the pizzas. Sprinkle on the meat mixture. Add 3-5 bits of diced mozzarella and top with grated cheddar.
  • 7. Bake in centre of the oven at about 175 for 15 - 25 minutes or until the cheese has melted. Serve warm

SIMPLE SAUSAGE AND SWISS CHEESE MINI PIZZAS



Simple Sausage and Swiss Cheese Mini Pizzas image

These pizzas are easy to make and don't take much time at all. The crust is thin and crunchy and the toppings are a great mixture of flavors. These are enjoyed by kids and adults alike!

Provided by Nif_H

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

10 refrigerated biscuits, regular size (1 package)
1 tablespoon olive oil
1 lb Italian sausage, remove meat from casings (use spicy if you like heat)
1 cup sweet onion, diced
2 tablespoons fresh basil (chopped or sliced)
1/2-1 cup spaghetti sauce or 1/2-1 cup pizza sauce
1 cup swiss cheese, grated

Steps:

  • On 2 baking sheets covered with either parchment paper or a silicone non-stick baking mat, place 5 biscuits on each. With your fingers, press biscuits down and stretch them until they are about 6 inches wide. They will be quite thin. Bake crusts for the same time that the package says to cook the biscuits or until lightly browned.
  • While the crusts are baking, heat olive oil in a frying pan over medium heat. Add sausage meat and break up as you stir, for about 3 minutes. Add onion and sauté for 5 more minutes. Turn off heat when meat is cooked and onions are soft. Stir in basil.
  • When pizza crusts are done, add a spoonful of sauce to the top of each one, using as much or as little as you like. Divide sausage mixture between the crusts. Top with grated cheese.
  • Bake for 8 to 10 more minutes or until cheese is melted. Make sure that crusts do not burn.
  • Cut and serve.

Nutrition Facts : Calories 316.3, Fat 21, SaturatedFat 7.6, Cholesterol 36.2, Sodium 887.2, Carbohydrate 17.5, Fiber 0.7, Sugar 3.9, Protein 13.9

MINI SAUSAGE PIZZAS



Mini Sausage Pizzas image

Janice Garvert dresses up English muffins with sausage and cheese to make these handheld breakfast pizzas. "My husband and son really enjoy them in the morning," remarks the Plainville, Kansas cook.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 dozen.

Number Of Ingredients 5

1 pound bulk pork sausage
2 jars (5 ounces each) sharp American cheese spread
1/4 cup butter, softened
1/8 to 1/4 teaspoon cayenne pepper
12 English muffins, split

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain well. In a small bowl, beat the cheese, butter and pepper until blended. Stir in the sausage. Spread on cut sides of muffins., Wrap individually and freeze for up to 2 months, or place on a baking sheet and bake at 425° for 8-10 minutes or until golden brown., To use frozen pizzas: Unwrap and place on a baking sheet. Bake at 425° for 10-15 minutes or until golden brown.

Nutrition Facts : Calories 277 calories, Fat 15g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 650mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

SAUSAGE AND MUSHROOM MINI PIZZAS



Sausage and Mushroom Mini Pizzas image

Make dinner fun and delicious with these personal pizzas you can cook in the oven or on the grill.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 32m

Yield 8

Number Of Ingredients 16

2 tablespoons cornmeal
1 (.25 ounce) package active dry yeast
1 cup warm water
1 ¾ cups whole wheat flour, divided
1 ¼ cups all-purpose flour
2 tablespoons sesame seeds
½ teaspoon salt
2 tablespoons olive oil
½ cup pizza sauce
⅛ teaspoon crushed red pepper flakes
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian blend cheese
1 pinch Grated Parmesan cheese
1 leaf Snipped fresh basil
2 sheets Reynolds Wrap® Heavy Duty Foil

Steps:

  • Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Foil. Sprinkle with cornmeal.
  • Stir yeast into 1 cup warm water and let stand for 5 minutes or until puffy. In a large bowl, combine 1 1/4 cups whole-wheat flour, all-purpose flour, sesame seeds and salt; add yeast mixture and olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in enough additional whole-wheat flour (1/4 -1/2 cup) to make moderately stiff dough that is smooth and elastic (3 to 4 minutes total).
  • Divide dough into 8 equal portions. Cover and let rest for 10 minutes. Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
  • Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
  • To Grill: Line grill rack with Reynolds Wrap® Heavy Duty Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Assemble pizzas and return to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 17.9 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 7.3 g, Sodium 693.6 mg, Sugar 1.1 g

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