Sausage And Chard White Cornbread Pizza Recipes

Steps:

• Place a rack in upper third of oven and preheat to 450°F. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
• Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
• Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
• Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18-22 minutes. Let cool 5 minutes.

Steps:

• Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
• Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
• Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
• Top the warm pizzas with the dressed arugula, slice and serve immediately.

Steps:

• Preheat oven to 450°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 4-6 minutes. Mix ricotta cheese and garlic powder., Place crust on a baking sheet; spread with ricotta cheese mixture. Top with sausage, red pepper and onion; sprinkle with seasonings, then with mozzarella cheese., Bake on a lower oven rack until edge is lightly browned and cheese is melted, 8-10 minutes. Top with arugula.

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

Steps:

• Heat a large skillet and add both types of sausage and onion. Cook over medium heat until sausage is done.
• Drain sausage and onion and wipe skillet of excess grease with some paper towels.
• Return skillet to burner with sausage/onion and add Swiss chard and garlic, reduce heat to medium-low and cover. Cook about 15 minutes, stirring occassionally, until Swiss chard is tender.
• In the meantime, cook pasta in salted boiling water and drain.
• Add cooked, drained pasta to skillet with sausage and Swiss chard.
• Add nutmeg and cream, stirring until heated through.
• Sprinkle with Parmesan cheese just before serving.

Steps:

• Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
• Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
• Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.