Simple Sausage And Swiss Cheese Mini Pizzas Recipes

SIMPLE SAUSAGE AND SWISS CHEESE MINI PIZZAS

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.

THE BEST SAUSAGE PIZZAS

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.

MINI PIZZAS

Steps:

• Flatten each biscuit into a 3 inch circle and press into a greased muffin cup.
• Spoon 1 teaspoonful of the pizza sauce into each cup.
• Top each with a slice of pepperoni and a spoonful of cheese.
• Bake at 425F for 10-15 minutes or until golden brown. Serve warm or chilled.

SHEET PAN SAUSAGE AND MUSHROOM PIZZA

Steps:

• For the dough: combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons olive oil in a liquid measuring cup. Turn the mixer to low and add the water mixture, mixing until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Increase the speed to medium-high and knead the dough until smooth and slightly tacky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or rectangular black steel pan. Transfer the ball of dough to the pan, turning to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
• Slide your hands under the dough and lift, gently stretching it to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
• While the dough rises, position the oven racks in the upper and lower thirds of the oven. If you have a pizza stone, put it on the lower rack. Preheat the oven to its highest bake setting, 500 to 525 degrees F. Once the oven comes to temperature, heat for at least 1 hour before baking your pizza.
• For the pizza: stir the crushed tomatoes, garlic, 1/2 teaspoon salt and a few grinds of black pepper together in a medium bowl or 2-cup liquid measuring cup until combined.
• Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until it is browned at the edges and no longer pink, about 5 minutes.
• Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pan. Add the mushrooms to the hot pan and cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender, about 4 minutes. Remove to a separate bowl to cool.
• When the dough has risen and is ready for topping, sprinkle 3 tablespoons of the Parmesan evenly over it all the way to the edges. Arrange the mozzarella over the dough leaving a 1/2-inch border. Spoon the tomato sauce over the cheese leaving some of the cheese exposed. Sprinkle the cooled sausage and mushrooms over the sauce, then sprinkle with the remaining 3 tablespoons Parmesan.
• Put the pizza pan directly on the pizza stone if using, and bake until the crust is browned at the edges and the cheese is bubbling and browned in spots, 15 to 20 minutes. Remove the pan to a wire rack to cool slightly before removing the pizza from the pan, about 10 minutes. Top with torn basil, cut into squares and serve.

SWISS CHEESE PIZZAS

Steps:

• Preheat oven to 375 degrees.
• Line baking sheet with foil.
• Mix all ingredients (except for bread) together.
• Spread cheese/pepperoni mixture onto the rye breads and place them on baking sheet (s).
• Bake for 12-15 minutes, or until the cheese is browned and bubbling (the bottom of the breads should become brown and crispy).
• Enjoy!