Sausage: Peperonata and Sausage Pizza

posted by Terrytx 02-12-103 7:09 AM

* Exported from MasterCook *
Peperonata and Sausage Pizza
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pizza And Such
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
whole wheat pizza dough -- see recipe
1 link Italian turkey sausage (4 oz.) -- casing removed
3 teaspoons extra virgin olive oil -- divided
1 cup slivered onion
1 c thinly sliced red bell pepper
2 clove garlic -- minced
1/8 teaspoon crushed red pepper
3/4 cup diced tomato
2 teaspoons red wine vinegar
1/8 teaspoon salt
freshly ground black pepper -- to taste
1 cup grated part skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Place a pizza stone or inverted baking sheet on lowest oven rack; preheat oven to 500 or highest setting. Coat a 12-1/2 inch pizza pan with cooking spray and dust with cornmeal.
Prepare whole wheat pizza dough.

Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10-12 minutes. Drain and cut into 1/4-inch thick slices.

Meanwhile, prepare the peperonata: heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove from heat and stir in vinegar, salt, and pepper. Transfer to a plate and let cool.

On a lightly-floured surface, roll dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and sausage. Sprinkle with Parmesan.

Place the pizza pan on the heated stone and bake until the bottom of the crust is crisp and golden, 10 to 14 minutes. Serve immediately.

Yield: one 12-inch pizza, 4 slices

per slice: 370 calories, 15 g fat, 20 g protein, 5 g fiber

Source: Eating Well, Winter 2003

Whole Wheat Pizza Dough:

Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 package quick rise yeast, such as Fleischmann's Rapid Rise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 - 2/3 cup hot water (120-130 degrees)
2 teaspoon olive oil

Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Makes 12 ounces dough, enough for one 12-inch pizza or two 10-inch pizzas

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