Sun Dried Tomato Sausage And Fontina Pizza Recipes

SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA

Steps:

• Heat the oven to 450°F. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.
• Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
• Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
• Notes: Pizza Crusts: Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas. You can even keep them in the freezer for last-minute meals. If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it. If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it.
• Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage's fennel and the fontina. Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed.

SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA RECIPE

Steps:

• Heat the oven to 450°F
• In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes
• Brush the sun-dried-tomato oil over the pizza shells
• Spread the sausage over the pizza shells
• Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all
• Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes
• Notes: Pizza Crusts: Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas
• You can even keep them in the freezer for last-minute meals
• If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it
• If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it
• Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage's fennel and the fontina
• Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed
• Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed

SUN DRIED TOMATO, SAUSAGE AND FONTINA PIZZA

Steps:

• Heat the oven to 450°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all. Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes

CARAMELIZED ONION & SUN-DRIED TOMATO PIZZA

Steps:

• In medium bowl, cover dried tomatoes with boiling water and soak until soft, about 45 minutes (soaking could take more or less time, depending on size of tomatoes and drying process).
• Remove from bowl, squeeze out excess liquid. If desired, reserve liquid for another use.
• Now, heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and reduce heat to medium-low.
• Sauté until slightly softened,a bout 5 minutes; sprinkle salt and pepper.
• Continue to sauté until a rich golden brown color, about 20 minutes.
• Add whole garlic cloves during last 10 minutes so they caramelize, keeping separate from onions when stirring.
• Heat oven as needed to bake pizza for crust.
• Place tomatoes, caramelized garlic, 1 tablespoon oil and some salt & pepper in a processor.
• Pulse just until mixture is pureed but has texture. Spread cooled onions on crust and press down with hand.
• Spread tomato mixture on top; press lightly and sprinkle with oregano.
• Spread mozzarella all around, then Parmesan and some extra pepper.
• Bake 10-15 minutes or until the crust is golden and topping is hot.
• Remove from oven and place on cutting board. Let rest 5 minutes before slicing.