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Category: Pizza
Prep Time: Cook Time: Total Time:
2 (12 inch) Gourmet Pizza Crust
Olive oil to mist the crusts and the rims
1 lbs Italian Sweet Sausage, cooked
8 oz Pancetta Ham, diced
2-3 tbsp olive oil, divided
8 oz baby portabella mushrooms, sliced into 1/4 inch strips
3 cups thinly sliced sweet onions
2 red bell peppers, seeded and sliced julienne
2 yellow bell peppers, seeded and sliced julienne
1/2 Poblano pepper, medium sized sliced julienne
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup Pinot Grigio wine
8 oz Ricotta Cheese
8 oz Mozzarella Cheese, shredded
6 strips shaved Pecorino Cheese 1/2 inch wide and 3 inches long
Preheat oven to 450. Line 2 vented pizza pans or large baking sheets with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall, place the crusts on the pans. Mist the crusts and the rims with olive oil, set aside.
Slice sausages in half lengthwise. Make 2 slices across each sausage, cutting into thirds, set aside to medium sized bowl. Heat a non-stick skillet over medium-high heat. Add Pancetta, cook until crisp, and remove from heat and crumble. Add to sausages.
In the same skillet heat 1 tbsp olive oil, add mushrooms, saute for 2 minutes. Remove from skillet and add to sausage mixture.
In the same skillet heat olive oil, add onions, saute until onions are soft and golden brown, remove onions and place in a second medium sized bowl. Add oil to skillet as needed; add peppers, saute until al dente. Add to onions, season with salt and pepper, toss to blend.
In the same skillet over medium high heat add the wine to the pan juices; reduce liquid to 1/4th. Add reduction to the onion pepper mixture, toss to blend.
Divide Ricotta cheese equally between the two crusts, spread over each crust, sprinkle Mozzarella Cheese over Ricotta. Layer the remaining ingredients over the cheeses in the following order: sausage onion mixture, pepper mixture ending with shaved Pecorino Cheese strips.
Reduce oven temperature to 425. Bake one pizza at a time. Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes. Bake the second pizza.
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SWEET SERRANO AND SAUSAGE RICOTTA PIZZA PIE
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Category: Pizza
Prep Time: Cook Time: Total Time:
2 (12 inch) Gourmet Pizza Crust
Olive oil to mist the crusts and the rims
1 lbs Italian Sweet Sausage, cooked
8 oz Pancetta Ham, diced
2-3 tbsp olive oil, divided
8 oz baby portabella mushrooms, sliced into 1/4 inch strips
3 cups thinly sliced sweet onions
2 red bell peppers, seeded and sliced julienne
2 yellow bell peppers, seeded and sliced julienne
1/2 Poblano pepper, medium sized sliced julienne
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup Pinot Grigio wine
8 oz Ricotta Cheese
8 oz Mozzarella Cheese, shredded
6 strips shaved Pecorino Cheese 1/2 inch wide and 3 inches long
Preheat oven to 450. Line 2 vented pizza pans or large baking sheets with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall, place the crusts on the pans. Mist the crusts and the rims with olive oil, set aside.
Slice sausages in half lengthwise. Make 2 slices across each sausage, cutting into thirds, set aside to medium sized bowl. Heat a non-stick skillet over medium-high heat. Add Pancetta, cook until crisp, and remove from heat and crumble. Add to sausages.
In the same skillet heat 1 tbsp olive oil, add mushrooms, saute for 2 minutes. Remove from skillet and add to sausage mixture.
In the same skillet heat olive oil, add onions, saute until onions are soft and golden brown, remove onions and place in a second medium sized bowl. Add oil to skillet as needed; add peppers, saute until al dente. Add to onions, season with salt and pepper, toss to blend.
In the same skillet over medium high heat add the wine to the pan juices; reduce liquid to 1/4th. Add reduction to the onion pepper mixture, toss to blend.
Divide Ricotta cheese equally between the two crusts, spread over each crust, sprinkle Mozzarella Cheese over Ricotta. Layer the remaining ingredients over the cheeses in the following order: sausage onion mixture, pepper mixture ending with shaved Pecorino Cheese strips.
Reduce oven temperature to 425. Bake one pizza at a time. Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes. Bake the second pizza.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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