Time 45m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Prepare pizza dough according to package directions. Press dough onto bottom and 1/2 in. up sides of a greased 13x9-in. baking pan., Spread with pizza sauce. Top with 1 cup cheese blend, onion, pepper and sausage; sprinkle with remaining cheese blend., Bake 17-20 minutes or until crust is golden brown. If desired, sprinkle with Parmesan cheese.
Time 50m Yield 15 slices. Number Of Ingredients 18 Steps:
Preheat oven to 450°. In a bowl, combine 1 cup flour, yeast and sugar. Add water; beat until smooth. Add the oil, salt, dried basil, pepper, 1/4 cup Parmesan cheese and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 5 minutes., Meanwhile, place spinach in a microwave-safe bowl; cover and microwave on high 30 seconds or just until wilted. Uncover and set aside., Press dough into a greased 15x10x1-in. baking pan. Spread with pizza sauce; sprinkle with 2-1/2 cups mozzarella cheese, sausage, onion, spinach, mushrooms and yellow pepper. Top with remaining Parmesan and mozzarella cheeses. Sprinkle with pizza seasoning. Bake 20 minutes or until crust is golden brown. Sprinkle with fresh basil if desired. Cut into squares.
Time 1h Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F. Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 5 minutes. Add the bell pepper, season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and let cool, then stir in the diced provolone. Sprinkle a 15-inch round pizza pan with cornmeal. Stretch the pizza dough in the pan into a 13-inch circle, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Arrange a thin border of the sausage mixture around the dough, about 1/2 inch from the edge. Lift the edge of the dough and gently stretch over the filling, pinching to seal. Gently pat and stretch the center of the dough so the pizza is about 12 inches in diameter. Spread the sauce in the middle of the dough and top with the mozzarella. Brush the edge of the crust with olive oil and sprinkle with the fennel seeds. Bake until the crust is golden brown, 15 to 18 minutes.
Time 3h50m Yield 2 pizzas (6 to 12 servings) Number Of Ingredients 15 Steps:
In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes. Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours. Once the dough is ready, preheat the oven to 500 degrees F. Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings. Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano. Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 500. Coat a nonstick skillet with cooking spray. Add sausage and flatten with a spoon. Cook over medium high heat, breaking up sausage with a wooden spoon into small pieces, until browned, about 5 minutes. Drain sausage on paper towels. Wipe out skillet if necessary. Coat skillet with cooking spray; heat over medium high heat. Add green and red bell peppers, onion and garlic. Coat vegetables lightly with cooking spray. Cook, stirring often, until crisp-tender, about 5 minutes. Stir in oregano and pepper flakes. Spread tomato sauce over crust. Top with vegetable mixture. Dot with sausages and sprinkle cheese over everything. Bake pizza for about 12 minutes, until crust is golden. Slide pizza onto a large cutting board. Let rest for 5 minutes before serving. Cut into wedges and serve.
Time 15m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 425°. Place a large nonstick skillet over medium-high heat until hot. Add first 9 ingredients; cook 10 minutes or until vegetables are tender and liquid almost evaporates. Remove mixture from heat, and set aside. Unroll dough, and press into a 12-inch pizza pan coated with cooking spray. Bake at 425° for 7 minutes or until crust just begins to brown. S. pread pizza sauce evenly over crust, leaving a 1/2-inch border; top with sausage mixture. Sprinkle with cheese. Bake at 425° for 8 minutes or until crust is golden.
Yield 2 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375˚F (190˚C). Heat olive oil in a pan and add sliced peppers and onions. Stir and add Italian seasoning and garlic. Cook until peppers and onions are soft and set aside to cool. In the same pan, brown the sausage until it’s fully cooked and remove from heat to cool. Roll out pizza dough into an oval about 14 inches (35 cm) wide and about 8 inches (20 cm) long. Place rolled-out dough on a piece of parchment paper. Along the center of the dough, layer the sausage, peppers, ham, salami, provolone, and mozzarella. Fold the longer sides in first, one at a time, and pinch the edges to seal. Cut off any excess dough and pinch together. Flip it over and apply an egg wash to the outside of the dough. Carefully, make two to three inch slits on the top for ventilation. Bake for 30 minutes, or until golden (times & temperatures may vary depending on the oven). Cut into 2 inch (5 cm) pieces & serve with marinara sauce for dipping. Enjoy!
Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper. Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve.
