SIMPLE SAUSAGE AND SWISS CHEESE MINI PIZZAS
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
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 CUMBERLAND SAUSAGE PIZZAS
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
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
THE BEST SAUSAGE PIZZAS
What makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 8
Steps:
- Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain., Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves. , Freeze option: Wrap unbaked pizzas and freeze for up to 2 months. To use, unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° until crust is golden brown, 18-22 minutes.
Nutrition Facts : Calories 344 calories, Fat 20g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 651mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
MINI DEEP-DISH PIZZAS
Steps:
- Preheat the oven to 425 degrees F. Spray the cavities of a mini muffin pan with cooking spray.
- Remove the pizza dough from the packaging and allow it to come to room temperature on a floured surface.
- Using a rolling pin or your hands, roll it out into a VERY thin layer. Using either a small round cookie cutter (about 2 inches) or an empty 4.5-ounce can, cut it into rounds.
- Using your fingers, stretch the dough without tearing and press into the prepared muffin cups.
- Next, assemble the pizzas. Spoon about 2 teaspoons of the crushed tomatoes into each cup. Sprinkle with a little Italian seasoning and top with about 1 tablespoon of mozzarella. Top with the mushrooms, sausage and pepperoni or whatever toppings you prefer.
- Bake until the crust is golden brown and the cheese is melty and bubbly, 15 to 20 minutes.
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