Best Main Dish Recipe of 2011: Italian Sausage Pizza

I am linking this recipe up to Finding Joy in My Kitchen's Countdown to 2012: Best Main Dish Recipes.  This is BY FAR our new favorite pizza.....just try it, will you?  We LOVE it! 

♥ ♥ ♥ ♥ ♥

If you have been reading this blog for awhile, you may already know that I always make our pizza at home.  From scratch--for the most part.  I don't cure my own pepperoni nor do I slaughter a hog out back for the Canadian Bacon, BUT I do make the crust and sauce from scratch.  No Boboli or jarred pizza sauce for us!  This merely started as a financial need, but now that I am more food conscious, it helps in that department as well.

While I try to avoid processed foods, pizza night always got the best of me.  It's pretty hard to find meat toppings for pizza (pepperoni, Canadian Bacon, sausage, etc.) that don't have a bunch of additives or chemicals in them, not to mention finding ones that fit our budget.  And while knowing how the animal was raised is very important, my main concern (at this stage) was finding toppings that don't have HFCS or nitrates/nitrites.  I am all about organic and minimally processed, but it also has to be within reason--we don't have a limitless budget!  Can I hear an amen? 

In addition, I've looked for organic meat toppings and come up empty handed each time.  I can't find any here to even try to price compare.  But then I had an epiphany one day.  Jackie, think outside the prepared meats section at the grocery store. 

What about sausages from the meat department?  More and more sausage manufacturers are no longer using nitrates/nitrites in making their sausages.  I have found several that make a good Italian style sausage that list only recognizable ingredients.  No HFCS.  No MSG.  No nitrates/nitrites.  For us, those are all definitely steps in the right direction.

And Hubs?  Well, he has found his new favorite pizza!  He's quite smitten with big ol' sausage hunks on his pizza.  And so is the Peanut.  She rolls her eyes, smiles and says, "Sausage.....mmmmmmmm!"

My thoughts exactly.

Italian Sausage Pizza

Pizza crust
Pizza sauce (this makes enough for more than one pizza--I just freeze the leftovers for next time)

1 pound Italian sausages (casings removed and sliced into bite sized chunks)
Mozzarella cheese
Parmesan cheese
Olives, sliced
Mushrooms, sliced
Green peppers, diced
Green onions, diced
Additional toppings, if desired

In a large skillet over medium high heat, brown sausage pieces then turn heat down to medium low to allow the pieces to cook through without burning.  This will take 15-20 minutes, depending on the size of sausage pieces.

While sausage is cooking, press pizza dough onto a pizza pan or stone.  Spread sauce on evenly and cover with cheeses.  Layer additional toppings as desired and top with cooked sausage and final dusting of cheese.  Bake at 350 for 20-25 minutes or until pizza is cooked in middle.

Italian Sausage Pizza

If you have been reading this blog for awhile, you may already know that I always make our pizza at home.  From scratch--for the most part.  I don't cure my own pepperoni nor do I slaughter a hog out back for the Canadian Bacon, BUT I do make the crust and sauce from scratch.  No Boboli or jarred pizza sauce for us!  This merely started as a financial need, but now that I am more food conscious, it helps in that department as well.

While I try to avoid processed foods, pizza night always got the best of me.  It's pretty hard to find meat toppings for pizza (pepperoni, Canadian Bacon, sausage, etc.) that don't have a bunch of additives or chemicals in them, not to mention finding ones that fit our budget.  And while knowing how the animal was raised is very important, my main concern (at this stage) was finding toppings that don't have HFCS or nitrates/nitrites.  I am all about organic and minimally processed, but it also has to be within reason--we don't have a limitless budget!  Can I hear an amen? 

In addition, I've looked for organic meat toppings and come up empty handed each time.  I can't find any here to even try to price compare.  But then I had an epiphany one day.  Jackie, think outside the prepared meats section at the grocery store. 

What about sausages from the meat department?  More and more sausage manufacturers are no longer using nitrates/nitrites in making their sausages.  I have found several that make a good Italian style sausage that list only recognizable ingredients.  No HFCS.  No MSG.  No nitrates/nitrites.  For us, those are all definitely steps in the right direction.

And Hubs?  Well, he has found his new favorite pizza!  He's quite smitten with big ol' sausage hunks on his pizza.  And so is the Peanut.  She rolls her eyes, smiles and says, "Sausage.....mmmmmmmm!"

My thoughts exactly.

Italian Sausage Pizza

Pizza crust
Pizza sauce (this makes enough for more than one pizza--I just freeze the leftovers for next time)

1 pound Italian sausages (casings removed and sliced into bite sized chunks)
Mozzarella cheese
Parmesan cheese
Olives, sliced
Mushrooms, sliced
Green peppers, diced
Green onions, diced
Additional toppings, if desired

In a large skillet over medium high heat, brown sausage pieces then turn heat down to medium low to allow the pieces to cook through without burning.  This will take 15-20 minutes, depending on the size of sausage pieces.

While sausage is cooking, press pizza dough onto a pizza pan or stone.  Spread sauce on evenly and cover with cheeses.  Layer additional toppings as desired and top with cooked sausage and final dusting of cheese.  Bake at 350 for 20-25 minutes or until pizza is cooked in middle.

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday

Grilled Eggplant Pizza

I have a new thing for eggplant.  I like it for sure, but it is mostly because I am trying to find some more meatless meals to incorporate into our rotation.  Not that we don't love meat, because we do.  But I am trying to buy more organic meat and that is just plain expensive, so my alternative is to get creative.  Without meat.  So I have been trying. 

I came across a roasted eggplant pizza in an Everyday with Rachael Ray issue a few months back and I wanted to try it.  However, it calls for caponata and I had to google it because I had no idea what it was.  Although I thought it sounded good--anything with an Italian flavor is good in my book.  Anyhow, I couldn't find caponata anywhere here in town.  I found it online, but that wasn't happening--I just have a problem with paying $10 for shipping for a $7 item.  Of course I also waited until the day before I planned to make the pizza, so I had to get creative without having the caponata.

I decided to take a spin off of the bruschetta I made last summer and the Hubs even liked it, no meat and all!  And the Peanut?  Well, she LOVED it and ate two pieces. 

Grilled Eggplant Pizza

1 recipe bread dough 
1/3 cup pizza sauce
1 medium size eggplant, cut into 1 inch cubes
Extra virgin olive oil
Salt and pepper
2 cloves garlic, minced
1 can black olives, drained and chopped
2/3 cup green olives, drained and chopped
Mozzarella cheese
Feta cheese crumbles

Set oven to low broiler setting and move oven rack to top position.  (Alton says that grilling is just broiling upside down.  I like his logic.)

In a large bowl, drizzle chopped eggplant with a generous amount of olive oil and season with salt and pepper.  Spread in an even layer on a baking sheet and place under the broiler and leave the oven door cracked.  Broil until eggplant has started to char and it has reduced to about half its size, rotating about half way through.  Remove from baking sheet and set aside.

Move oven rack back to the middle position and heat oven to 375 degrees. 

In a bowl, mix together garlic, black and green olives and set aside. 

Press pizza dough into pizza pan or baking stone and spread pizza sauce in a thin layer on top of the dough.  Spread olive mixture and grilled eggplant evenly over the sauce and top with mozzarella cheese.  Bake about 15-20 minutes or until crust is baked through and starting to brown on the edges.  Top with feta cheese crumbles and serve immediately. 

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Hey What's For Dinner Mom? Just Another Meatless Monday
Midnight Maniac Meatless Mondays
Miz Helen's Country Cottage Full Plate Thursday 
My Sweet & Savory's My Meatless Mondays
Paisley Passions Fun With Food Friday 
Veggie Converter Meatless Mondays

Chicken Pesto Pizza

I had seen the idea for this recipe in a magazine or online or on TV within that last couple weeks.  But I couldn't possibly make it easy on myself and write the recipe down or at least where I could go find it, so I had to wing it.  It wasn't hard and I think the pizza had a great mix of flavors, but I thought it was a little dry.   

Just sayin--I know we typically only show our wonderful successes in the recipe blog world, but there is always room to improve our cooking and techniques--our craft so to speak--and I could always use some constructive feedback! 

I think the next time I do it (there will be a next time--it was good enough to attempt again!) I will add in some cream to the pesto to make it a creamy pesto sauce--plus it will add an extra layer of flavor...and calories.  But you could also go for the red rather than the white--tomatoes and basil are always good too or you could add a drizzle of extra virgin olive oil...decisions, decisions.

But in case I didn't completely scare you all off and you still wanted to give it a go, here it is....

Chicken Pesto Pizza

1 pizza crust (I did whole wheat)


2/3 cup pesto
1/3 cup cream or pizza sauce (I will be doing this next time!)
1 1/2 cups cooked chicken, cubed or shredded
1/3 cup sun dried tomatoes packed in oil, sliced (tip:  the jar from Costco is really inexpensive and they come already julianned--is that a word?)
1/2 cup artichoke hearts, coarsely chopped
1 1/2 cups mozzarella cheese, grated


Heat oven to 350 degrees.  Spread pizza crust in pan or baking stone.   Mix pesto and cream or pizza sauce and spread evenly over the dough.  Layer chicken, sun dried tomatoes, artichoke hearts, and cheese evenly over sauce.  Bake for about 15-20 minutes or until pizza is cooked through. 

 


This recipe/kitchen tip is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap 



What do you think?  What should I do differently next time? 

Buffalo Chicken Calzone with Blue Cheese Dipping Sauce

I was ironing DH's work clothes one morning and I had the Food Network on...and this recipe came on and I thought, gosh, THAT sounds good.  So this recipe is inspired by that.  I changed it up a little after reading the recipe and reading the reviews of it.  A lot of the reviews came back not so good, but I knew it was a good mix of flavors and recipes nonetheless, so I went with it.

First, I made my standard bread recipe in the bread maker.  The original calls for a tube of refrigerated dough, but this is so much better...and better for you--no preservatives!

Heat oven to 400 degrees. 

For the calzone filling:
 
2 cups diced/shredded cooked chicken (the org. called for raw chicken--that concerned me)
1 cup mozzarella cheese, shredded
1/4-1/3 cup cayenne pepper sauce, such as Frank's (to taste, depending on how hot you like it)
1 tablespoon olive oil
2 tablespoons grated Parmesan

Mix together cooked chicken, shredded cheese, and pepper sauce.  Roll out dough on flat surface and cut into 4-5 inch rounds.  Place 1-2 tablespoons filling on one half of each round and seal closed pressing dough together.  Brush with olive oil and sprinkle Parmesan cheese on top. Make sure to slice a hole in the calzones to let steam escape.  Place on baking sheet/pizza stone and bake for 15-20 minutes.

For the Dip:

1 cup sour cream
1/3 cup blue cheese
2 Tbsp chives, chopped

Mix sour cream and blue cheese together, top with chives and serve along side calzones.  These make a great appetizer, but you can serve with a green salad and they make a great dinner too!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap 

Fruit Pizza

I realize this recipe comes a little late for an Easter gathering, but this would be wonderful and less expensive as we move into the summer months.  It would be great for a Mother's Day brunch, a baby shower, a wedding shower, an outdoor barbecue...the list is endless! 

I decided early last week that I was going to make this for Easter dessert and I scoured the internet for a recipe.   I could NOT find one that made the crust without using some sort of store bought cookie dough/mix.  I am admittedly a food snob.  In addition, I am cheap.  Then the light bulb went on!  My mom had made me a recipe box several years ago with all our family's recipes--transferred each hand written one to the computer and printed each to put in this darling pink recipe box...anyways, I am off the subject.  I looked in my recipe box and viola!  There it was.  A recipe for fruit pizza with a crust from scratch.  I think the crust is way better, because it is not nearly as sweet as cookie dough; it is more of a shortbread crust.  Really buttery and yum.  There is still plenty of sweetness--just coming from the cream cheese frosting and fruit instead.

My Mom's Fruit Pizza

Crust

1/2 c cold butter
1 c flour
1/4 c powdered sugar

Combine in food processor or cut butter into flour and sugar until it is course crumbs.  Press into bottom of 12 x 8 pan or ovenproof dish.  Bake at 350 degrees for 10-15 minutes.  Cool completely.

Cream Cheese Spread

8 oz. cream cheese, softened
1 tsp. vanilla
1/3 c powdered sugar

Mix until thoroughly combined and spread on top of cooled crust.  Refriderate to firm up cream cheese once again.

You may use any fruit of your choice--whatever is in season or whatever you love.  Some suggestions are:

strawberries
pineapple (if using canned, may reserve juice for glaze--see below)
kiwi
maraschinio cherries
blueberries
mandarin oranges


Whatever fruits you choose, these should be thoroughly drained (if canned) and sliced.  Then--this is important.  Let your sliced/prepared fruit rest on paper towels for about 30 minutes to wick away any excess moisture.  You will be surprised with how much moisture is drawn away from the fruit--even with kiwis.  This will help your pizza keep longer and not get soggy.  No one likes soggy pizza.  Blech!

Once your fruit is "dry," layer fruits on cream cheese.

I didn't add it this time, but you can put a glaze on top of the fruit if you wish.  I love it and would have done it this time, but my mom doesn't prefer it, so I chose not to.  I think it adds a little something and makes it even richer and little tangy.  Yum!

Glaze

2 1/2 Tbsp. cornstarch
1 cup pineapple juice
3/4 cup sugar
1-3 tsp. lemon juice

Mix cornstarch with cold pineapple juice.  Add remaining ingredients and bring to a soft boil and stir until sugar is dissolved and mixture starts to thicken.  Remove from heat and let cool completely.  Once cool, drizzle over pizza.  Enjoy!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap   
Life As Mom Ultimate Recipe Swap

Spanakopizza

We had this for dinner the night before last.  Oh. My. Gosh.  Soooo good!  Yummy mix of flavors...and once again the Peanut chowed!  Gotta love that!

A New Pizza

This was actually our first home cooked meal in the new home, and it has just taken me some time to get this post up. I went to a family member's Pampered Chef party earlier this year and they made this pizza. It's fairly easy to make and it's SO good. So what's not to love?

You'll need:

Pizza Crust or used the tubed kind in your grocer's refrigerator section

Cooked Chicken, cubed, around 2-3 cups
Shredded Cheese (use your favorite!)
Tomatoes, diced, around 1-2 cups
Red Onion, minced, around 1/3-1/2 cup
Avocado, cubed, I used two
Cooked Bacon, chopped, about 1/2 cup

Sorry for the vague amounts, I usually just wing it in the kitchen. My mother taught me well. :) Press your dough out on a stone or pan and then sprinkle your cooked chicken and cheese on top. Bake at 350 degrees until the dough is cooked through, usually about 15-20 minutes.

Mix up the tomatoes, red onion, avocados, and bacon while the pizza is baking. Spread evenly over the pizza once it has cooled for about ten minutes. Serve and enjoy!

Veggie Pizza

A dear friend of mine gave me this recipe shortly after high school. That is getting to be a really long time ago. It is really more of an appetizer food, but I came across the recipe the other day and decided to make it for dinner. It has always been a hit at potlucks and get-togethers--I don't know of anyone who doesn't like it...except of course, your run of the mill picky eaters who don't like anything that's green. But everyone else likes it.

I have modified it a little, as I make the crust from scratch...

Veggie Pizza

1 pizza crust (The original recipe calls for the refrigerated crescent rolls in the tube. You simply unroll these and press flat onto a cookie sheet and bake until done. Nice and easy, but I have more time than money so I use my bread machine to make the dough from scratch and then bake and let cool...see below.)
8 oz. cream cheese
1 tablespoon ranch seasoning (or you can use about 1/2 a packet of pre-made seasoning)
Toppings of your choice (I use broccoli, carrots, red pepper, black olives, green onions, and cheddar cheese)

I use the basic dough recipe from my bread maker:

1 1/8 cup warm water
1 1/2 Tbls oil
1 1/2 tsp salt
3 cups flour
2 tsp active dry yeast

Place the ingredients in the maker according to the manufacturers directions and use the dough setting. Once the cycle is finished, punch the dough and let rest about 5 minutes. Spread a little olive oil on your baking stone and press the dough into the stone.



Bake at 400 for about 20 minutes.

This of course can be done earlier in the day or while your crust is cooling, mix your seasoning into the cream cheese and chop up your veggies of choice. Once your crust is cool, spread the seasoned cream cheese onto the crust and spread your toppings evenly. Slice up and enjoy!

Homemade Pizza Sauce

I find it funny that some make pizza at home but buy all pre-made ingredients to prepare the pizza. For example, pre-made dough in the deli or the bread in a tube or pre-made pizza sauce. I always thought the purpose of making pizza at home is because it is less expensive (and I also think it is better), but by the time you buy all the pre-made ingredients, you might as well get take and bake, because the savings just isn't there!

I have been making my own pizza at home for a couple months now and my family loves it! I don't think this recipe for pizza sauce is by any means ground breaking, but it is good and I thought I would share it. :) It's easy and inexpensive and it tastes pretty darn good.

Pizza Sauce

All you need is:


Italian seasoning (I have also used basil and oregano and it is just as yummy), one can tomato paste, one eight ounce can of tomato sauce, and fresh garlic. That's it!
I use approximately one tablespoon of the seasoning and about two cloves or two teaspoons of minced, fresh garlic. Stir it all together and it's done! If I plan ahead, I like to let it sit for about 24 hours to let the flavors meld. Melding is very important. My mom taught me that. :) I can usually get about three pizzas with a generous amount of sauce.

You can also add salt if you wish, but I find with all the other toppings, the pizza has enough salt, so the sauce doesn't need it. Enjoy!
For other great recipes, stop by Gayle's Grocery Cart Challenge.