Mini Cumberland Sausage Pizzas Recipes

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:

• In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. , To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.

Steps:

• Preheat the oven to 425 degrees F. Spray the cavities of a mini muffin pan with cooking spray.
• Remove the pizza dough from the packaging and allow it to come to room temperature on a floured surface.
• Using a rolling pin or your hands, roll it out into a VERY thin layer. Using either a small round cookie cutter (about 2 inches) or an empty 4.5-ounce can, cut it into rounds.
• Using your fingers, stretch the dough without tearing and press into the prepared muffin cups.
• Next, assemble the pizzas. Spoon about 2 teaspoons of the crushed tomatoes into each cup. Sprinkle with a little Italian seasoning and top with about 1 tablespoon of mozzarella. Top with the mushrooms, sausage and pepperoni or whatever toppings you prefer.
• Bake until the crust is golden brown and the cheese is melty and bubbly, 15 to 20 minutes.

Steps:

• 1. Mix together flour, yeast and salt. Make a well in the centres and pour in liquids. Draw the flour into the liquid to make a soft dough.
• 2. Knead dough on oiled surface for about 5 minutes. Place in bowl, cover with damp cloth and leave in a warm room until doubled in size (about 1 - 2 hrs). Knock back and knead again for about 10 minutes and allow to rise again in a warm place under cover of a damp cloth.
• 3. Remove dough from bowl and wrap in Clingfilm and store in fridge or freezer. Make sure you put it in the coldest part of the fridge or it will continue to rise. Last time I made this I had a full fridge and put the dough in the top of the door. Only to have the fridge door seemingly open by itself an hour later as the dough had expanded to such an extent the pressure made holes in the Clingfilm and opened the door. It was like a scene from the 50's horror film the Blob.
• 4. When ready to use roll out the dough and cut into 2 inch circles using a round cookie cutter. Lay circles onto a baking tray and allow to rise again for about an hour.
• 5. Meat topping: fry the onions in a little olive oil until translucent and transfer to a large bowl. Fry the mushrooms in a little olive oil until any water has evaporated and add to the bowl with the onions. Then fry the meat in a little olive oil until just cooked through. If you are using ground beef rather than a flavoured sausage meat you will need to season it at this stage to your taste. Add the just cooked meat to the bowl and combine well with the onions and mushrooms. Store in the fridge until ready to use.
• 6. To make up the pizzas: Spread the passata or bolognese sauce over the top of the pizzas. Sprinkle on the meat mixture. Add 3-5 bits of diced mozzarella and top with grated cheddar.
• 7. Bake in centre of the oven at about 175 for 15 - 25 minutes or until the cheese has melted. Serve warm

Steps:

• 1. Before you begin make sure you have put some water to chill..it needs to be ice cold. You'll need just over 3 fluid oz / 100mls per 2.2lbs / kg
• 2. Mince cold meats through 8 mm plate into a bowl.
• 3. Add iced water and mix, add Seasoning and mix. Sprinkle the seasoning over the meat so it's better better mixed in. If the meat starts to get warm put it in the fridge to cool down again ...it should be really cold and by the end of it your hands should ache.
• 4. Put it all through the mincer again.
• 5. Allow to stand about 5 - 10 minutes.
• 6. Stuff more fully that you would normally and coil instead of link them...the picture of these though is the ones that were at the end (well I couldn't just leave them and there had to be a quality test)