• 10/11 Sausage Pizza Day 2

    From Dave Drum@1:3634/12 to All on Sun Oct 10 05:00:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Deep-Dish Sausage Patty Pizza
    Categories: Breads, Pork, Cheese, Vegetables, Herbs
    Yield: 8 servings

    MMMMM---------------------------SAUCE--------------------------------
    2 tb Crisco EVOO or Pure Olive
    - Oil
    1/4 c Chopped onion
    2 ts Fine chopped garlic
    28 oz Can Muir Glen whole peeled
    - tomatoes, drained, 1/2 cup
    - juice reserved, tomatoes
    - coarse chopped
    1 ts Basil leaves
    1 Bay leaf
    1/4 ts Salt
    3 ds Black pepper

    MMMMM---------------------------PIZZA--------------------------------
    1 lb Sweet Italian pork sausage
    2 tb Crisco EVOO or Pure Olive
    - Oil
    1 tb Cornmeal
    4 c Shredded mozzarella cheese
    2 ts Grated Parmesan cheese

    Set oven @ 400ºF/205ºC.

    In 2 quart saucepan, heat 2 tablespoons oil over
    medium-high heat. Add onion and garlic; cook about 4
    minutes, stirring constantly, until onion is tender.
    Stir in tomatoes, basil, bay leaf, salt and pepper.
    Reduce heat to medium-low. Simmer uncovered 20 minutes,
    stirring occasionally. Stir in reserved tomato juice.
    (Sauce should be thick.) Remove and discard bay leaf.

    Meanwhile, spray 12" skillet with No-Stick Cooking
    Spray. Spread sausage over bottom of skillet into large
    patty. Cook over medium-high heat 5 to 8 minutes on each
    side, turning once, until no longer pink in center. (If
    necessary, cut patty in half or into quarters to turn.)

    Coat bottom and side of 12" cast-iron skillet or other
    ovenproof skillet with 1 tablespoon oil; sprinkle with
    cornmeal. Unroll pizza crust dough in skillet; press on
    bottom and at least halfway up side. Brush dough with
    remaining 1 tablespoon oil; prick bottom and sides of
    dough with fork. Sprinkle mozzarella cheese over dough.
    Top with sausage patty, keeping patty in one piece.

    Bake 15 to 18 minutes or until crust is light golden
    brown. Spread sauce over sausage. Bake 5 to 10 minutes
    longer or until crust is golden brown. Sprinkle with
    Parmesan cheese. Let stand 10 minutes before cutting.

    RECIPE FROM: https://www.pillsbury.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Relax! I'm only here for your hamster!" -- Death
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  • From Dave Drum@1:3634/12 to All on Sun Oct 9 11:07:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sticky Onion & Sausage Pizza
    Categories: Breads, Vegetables, Gerbs, Greens, Pork
    Yield: 4 servings

    500 g Ciabatta bread mix
    3 tb Olive oil; extra for
    - greasing
    Plain flour; for dusting
    4 lg Red onions; thin sliced
    2 Rosemary sprigs; leaves only
    - rough chopped
    100 g Young leaf spinach
    250 g Good-quality pork sausage
    2 ts Wholegrain mustard
    2 tb Balsamic vinegar
    175 g Cheddar

    Tip the bread mix into a large bowl. Make a well in the
    centre and pour in 1 tbsp olive oil and 350ml tepid
    water. Mix to form a dough, then turn out onto a lightly
    floured surface and knead for 5 mins. Transfer to a
    lightly oiled bowl, cover and leave to rise for 30 mins.

    To make the topping, heat the remaining oil in a frying
    pan and add the onions, rosemary and a good pinch of
    salt. Cook gently, stirring occasionally, for 25-30 mins
    until starting to caramelise. Boil the kettle. Put the
    spinach in a colander and pour over the boiling water.
    Leave to drain and cool, then squeeze as much liquid
    from the spinach as you can and season. Squeeze the
    sausages from their skins into a small bowl and stir
    through the mustard. When the onions are softened, pour
    over the balsamic vinegar and stir well. Cook until
    almost all the vinegar has evaporated and the onions are
    sticky.

    Set oven @ 220ºC/425ºF/gas 7 (200ºC/400ºF fan) and pop
    in 2 baking trays. Tip the dough out and divide into 2
    equal pieces - do not knock the dough back or it won’t
    hold its shape. Stretch and roll the dough into 2 large
    circles, about 30cm diameter. Transfer the bases to the
    trays. Spread over the onions, top with the spinach and
    cheddar, then dot over the mustardy sausage. Bake for
    15-20 mins until crisp, golden and the cheese is
    bubbling.

    RECIPE FROM: https://www.bbcgoodfoodme.com

    Uncle Dirty Dave's Archives

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