Quick 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:

• Remove sausage from casing and pinch into dime-sized pieces.
• Spread sauce over crust; sprinkle with 1 cup cheese.
• Add Italian Sausage pieces and green pepper.
• Top with the remaining cheese.
• Bake according to crust package directions or
• until sausage is no longer pink (160 degrees F) and cheese is melted.
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Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned, 5 to 7 minutes. Drain and discard grease. Stir in flour until dissolved; add 2 cups milk. Stir occasionally until gravy reaches desired consistency, about 10 minutes. Season gravy with black pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Place pizza crust on a baking sheet; brush with olive oil. Spread 1/2 of the gravy over the olive oil.
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs and 1/4 cup milk together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Top pizza with scrambled eggs and Cheddar cheese.
• Bake in the preheated oven until crust is golden brown and top is bubbling, 10 to 15 minutes.

Steps:

• On a lightly floured surface, roll and stretch dough into a 9 inch circle.
• Cover with plastic wrap; let rest for 10 minutes.
• Roll and stretch the dough into a 12 in circle.
• Sprinkle corn meal into a greased 9 inch springform pan.
• Place dough in pan and press 1 inch up the sides of pan.
• Spread pizza sauce over crust.
• Top with sausage, 1 cup cheese, oregano and green pepper.
• Sprinkle with remaining cheese.
• Bake at 425 degrees for 20-25 minutes or until crust is golden brown.
• Remove to a wire rack; let stand for 5 minutes before removing sides of pan.

Steps:

• Remove sausage from casing and pinch into dime-sized pieces.
• Spread sauce over crust; sprinkle with 1 cup cheese.
• Add Italian Sausage pieces and green pepper.
• Top with the remaining cheese.
• Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pizza crusts on a baking sheet.
• Bake in the preheated oven until lightly browned, about 5 minutes. Remove from oven and leave oven on.
• Heat a large skillet over medium-high heat. Cook and stir sausage until browned, 5 to 7 minutes. Remove sausage with a slotted spoon; drain on a paper towel-lined plate.
• Reduce heat of skillet to medium-low. Melt 1 tablespoon butter in the skillet. Add flour; stir until dissolved to make a roux, about 1 minute. Add half-and-half; stir to remove browned bits from bottom of the skillet. Cook and stir until thick, about 2 minutes. Season gravy with pepper, salt, and onion powder.
• Return the drained sausage to the skillet; stir to coat with the gravy. Remove from heat; divide sausage gravy evenly over the pizza crusts.
• Melt the remaining butter in a small nonstick saucepan over low heat. Pour in eggs; cook and stir until scrambled, 3 to 4 minutes. Remove from heat; divide scrambled eggs evenly over the pizzas. Top with Swiss cheese and Cheddar cheese.
• Bake in the hot oven until cheese is melted, 3 to 4 minutes.

Steps:

• Heat oil in heavy large skillet over medium-low heat. Add zucchini, sausage and mushrooms and sauté until vegetables are almost tender, about 5 minutes. Add sun-dried tomatoes and sauté until vegetables are tender, about 3 minutes longer. Remove skillet from heat; stir in basil and oregano.
• Preheat oven to 450°F. Arrange pizza shells on small cookie sheet. Spread half of pizza sauce over each. Sprinkle each with half of Parmesan. Divide vegetable mixture between pizzas. Top each with half of mozzarella and half of goat cheese. Bake until mozzarella melts and pizzas are heated through, about 9 minutes.