Duck Sausage Pizza With Green Onions And Tomato Recipes

Steps:

• Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.

Steps:

• Cut the onion into very thin slices. Put the vegetable oil and onions into a large skillet and place it over medium-low heat. Cook, stirring frequently, until the onions become golden brown and caramelized, about 30 minutes.
• Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F.
• Remove the bones from the duck legs and shred the meat; set aside. Place the dough on a floured surface. Flatten it slightly, sprinkle with more flour, and roll it into a 10-inch disk. Sprinkle a wooden pizza paddle with flour and transfer the dough to the paddle. Shake the board a little to make sure the dough doesn't stick. Spread the caramelized onions to within 1/2-inch of the edge of the dough and top evenly with the cheeses, pine nuts and rosemary. Drizzle with extra-virgin olive oil and transfer to the pizza stone. Bake until the crust is brown around the edges, about 10 to 15 minutes.

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
• Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
• Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
• Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
• Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
• Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
• Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

Steps:

• Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain., Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves. , Freeze option: Wrap unbaked pizzas and freeze for up to 2 months. To use, unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° until crust is golden brown, 18-22 minutes.

Steps:

• It is best to prepare these sausages one day in advance and refrigerate them until ready to cook.
• Cut away and reserve the meat from the ducks. There should be about 2 pounds of meat. Discard the bones and any fibrous membranes. Reserve 1/4 pound duck fat.
• Cut the duck meat into 1-inch cubes and put in a mixing bowl. Chop up the duck fat and add it and the thyme, bay leaf, allspice, salt and pepper. Blend well.
• If using a sausage stuffer, put half the duck mixture into the container of a food processor and blend until the mixture is slightly finer than hamburger. Repeat with the remainder. Combine the two batches and add the pistachios. Blend well in a bowl. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
• To cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil on top of the stove and place the skillet in the oven. Bake 15 to 20 minutes, turning once, or until the sausages are done.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.
• Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.

Steps:

• Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.
• Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.