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2011-03-03 digital edition

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2011-03-03 / General Stories

From the Chef’s Corner

by Chef Deedle

Sausage, Pepper and Onion Pizza

I don’t know if Pizzas originate from Italy or not, but I do know we Americans sure cater to them. They are so versatile, no matter what you throw on them and with enough cheese, you can’t go wrong.

1 lb. refrigerated pizza dough
¼ cup extra-virgin Olive oil
1 lb. hot Italian sausage, casings removed
1 sm. Onion sliced, very thin
2 red bell peppers, sliced
Salt and pepper to taste
2 TBsp. finely chopped fresh rosemary
¾ cup ricotta cheese
½ cup grated parmesan cheese







1. Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 550 F. Using oiled hands, stretch the pizza dough to fit a parchment-lined baking sheet.

2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sausage and cook, breaking it up, until no longer pink, about 8 minutes. Remove from pan and pour out any remaining grease. In the same skillet, add 2 tablespoons olive oil, the onion and peppers and cook until softened, about 5 to 6 minutes. Season with salt, pepper and the rosemary.

3. Scatter the sausage, onion and peppers across pizza dough, leaving a ¾-inch border. Dollop with ricotta and sprinkle the parmesan on top; drizzle with remaining 1 tablespoon olive oil. Set the baking sheet on the inverted baking sheet in the oven and bake until the crust is crisp and goldenbrown, about 20 minutes.

One of the best!

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