SAUSAGES AND GRAPES WITH CHEESY POLENTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning once, until golden, about 6 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine, scraping up any browned bits from the bottom of the skillet. Add the grapes and spread the mixture into an even layer. Cover and continue to cook until the sausages are cooked through, about 10 minutes. Remove the sausages to a plate; cover with foil to keep warm.
- Increase the heat to high and continue cooking the grapes until they burst and the sauce is reduced, about 12 minutes. (Mash the grapes slightly with a fork if they¿re not bursting.) Remove from the heat and stir in the vinegar; season with salt and pepper.
- Meanwhile, bring the milk and 2 cups water to a boil in a medium saucepan. Whisk in the polenta and thyme. Reduce the heat to low and cook, whisking often, until the polenta thickens, 3 to 5 minutes. Remove from the heat and stir in the fontina until smooth; season with salt and pepper.
- Stir the parsley into the grape sauce and slice the sausages. Top the polenta with the sausages, grape sauce and more parsley.
EASY SAUSAGE PIZZA
Take all the delicious flavors of this pizza standard and remove all the hassle and fuss. When you're craving pizza and just don't have the time to make homemade, Johnsonville gives you a great alternative that's bursting with big flavor.
Provided by Food Network
Time 30m
Number Of Ingredients 5
Steps:
- Remove sausage from casing and pinch into dime-sized pieces.
- Spread sauce over crust; sprinkle with 1 cup cheese.
- Add Italian Sausage pieces and green pepper.
- Top with the remaining cheese.
- Bake according to crust package directions or
- until sausage is no longer pink (160 degrees F) and cheese is melted.
- More great tips, recipes and coupons at Italianville.com
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
SAUSAGE PIZZA
Spicy sausage, onions, mushrooms and plenty of cheese make this pizza from our Test Kitchen a real keeper. It beats the delivery variety every time-and there's no wait! Bake up two or more and keep one on hand for busy nights. TIP: Substitute less spicy sausage or chicken and a variety of veggies and cheese to suit your family's taste.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 slices.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°; with greased fingers, pat dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, cook the sausage, onion, mushrooms and green pepper over medium heat until sausage is no longer pink; drain., Spread pizza sauce over crust. Top with sausage mixture; sprinkle with cheese. Bake until golden brown, 12-15 minutes. Or, wrap pizza and freeze for up to 2 months. , To use frozen pizza: Unwrap and place on a pizza pan; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 754mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
NY STYLE PIZZA WITH ARUGULA, SAUSAGE AND CHEESE #RAGU
This is a very crispy pizza with a nice charred crust made at home in a very hot oven and a hot baking stone
Provided by recipecreator
Categories Sauces
Time 39m
Yield 5 slices, 5 serving(s)
Number Of Ingredients 14
Steps:
- 1. Make a starter: mix together 1/2 cup warm water, 1/2 cup all-purpose flour, one teaspoon sugar and 1/2 teaspoon yeast. Cover and let rest for 20-30 minutes.
- 2. Add 1/4 cup of water to the starter, rest of flour, salt and olive oil. Mix together thoroughly with a wooden spoon. Transfer on a well floured surface and knead for about 10 minutes dusting with flour as needed until dough is elastic and no longer sticky. Put the dough in a deep glass or plastic dish greased with olive oil. Cover and let the dough rise for about one hour until it doubles in volume.
- 3. Meanwhile, chop sausage into small pieces and cook in a skillet over medium high heat for about 5-7 minutes until browned. Toast pine nuts and set aside.
- 4. Put pizza stone in the top oven rack, set the oven on broiler setting and preheat the oven for about 20 minutes.
- 5. Punch down the dough and roll it out on a lightly floured surface to 1/3 inch thickness, thinner in the middle and thicker on the outer edges. Flute the edges slightly. Drizzle the crust with olive oil, then spread the pasta sauce all around the crust, top with sausage, arugula leaves and two cheeses. Sprinkle with salt and pepper. Put pizza on a foil paper lightly greased with olive oil and dusted with breadcrumbs. Transfer on a hot baking stone. Bake for 2 minutes on broiler setting, turn the heat down to 500F and bake for 5-7 more minutes until crust becomes lightly charred and golden brown. Remove from oven and sprinkle with toasted pine nuts. Cool slightly on a rack before slicing.
Nutrition Facts : Calories 362.9, Fat 21.2, SaturatedFat 6.2, Cholesterol 42, Sodium 699.6, Carbohydrate 29.1, Fiber 2.3, Sugar 3.6, Protein 14.2
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