Meat Recipes

Zana · October 26, 2011

DEEP-DISH SAUSAGE PATTY PIZZA

March 30, 2011 10:27AM
•
Bake Off 44_Deep Dish Sausage Patty Pizza

Updated: May 7, 2011 12:16AM

MAKES 8 SERVINGS

4 tablespoons Crisco 100% Extra Virgin Olive Oil or Pure Olive Oil, divided
¼ cup chopped onion
2 teaspoons finely chopped garlic
1 (28-ounce) can whole tomatoes, drained, ½ cup juice reserved and tomatoes coarsely chopped
1 teaspoon dried basil leaves
1 dried bay leaf
¼ teaspoon salt
2 or 3 dashes pepper
1 pound bulk sweet Italian pork sausage
1 tablespoon cornmeal
1 (13.8-ounce) can Pills- bury refrigerated classic pizza crust
4 cups (1 pound) shredded mozzarella cheese
2 teaspoons grated Parmesan cheese

Heat oven to 400 degrees. 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-inch) skillet with 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 sides of (12-inch) cast iron skillet or other ovenproof skillet with 1 tablespoon oil; sprinkle with cornmeal.

Unroll dough in skillet; press on bottom and at least halfway up sides. Brush dough with remaining 1 tablespoon oil; ★★★★★ bottom and sides 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

Amy Winters for 44th Pillsbury Bake-Off

Nutrition facts per serving: 520 calories, 31 g fat, 13 g saturated fat, 55 mg cholesterol, 33 g carbohydrates, 7 g sugars, 27 g protein, 1,360 mg sodium, 2 g fiber

October 26, 2011	#11
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	DEEP-DISH SAUSAGE PATTY PIZZA March 30, 2011 10:27AM • Bake Off 44_Deep Dish Sausage Patty Pizza Updated: May 7, 2011 12:16AM MAKES 8 SERVINGS 4 tablespoons Crisco 100% Extra Virgin Olive Oil or Pure Olive Oil, divided ¼ cup chopped onion 2 teaspoons finely chopped garlic 1 (28-ounce) can whole tomatoes, drained, ½ cup juice reserved and tomatoes coarsely chopped 1 teaspoon dried basil leaves 1 dried bay leaf ¼ teaspoon salt 2 or 3 dashes pepper 1 pound bulk sweet Italian pork sausage 1 tablespoon cornmeal 1 (13.8-ounce) can Pills- bury refrigerated classic pizza crust 4 cups (1 pound) shredded mozzarella cheese 2 teaspoons grated Parmesan cheese Heat oven to 400 degrees. 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-inch) skillet with 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 sides of (12-inch) cast iron skillet or other ovenproof skillet with 1 tablespoon oil; sprinkle with cornmeal. Unroll dough in skillet; press on bottom and at least halfway up sides. Brush dough with remaining 1 tablespoon oil; ★★★★★ bottom and sides 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 Amy Winters for 44th Pillsbury Bake-Off Nutrition facts per serving: 520 calories, 31 g fat, 13 g saturated fat, 55 mg cholesterol, 33 g carbohydrates, 7 g sugars, 27 g protein, 1,360 mg sodium, 2 g fiber