Semi Copycat Sporky Pizza From Bertuccis Recipes
MY VERSION OF BERTUCCI'S SPORKY PIZZA
I buy Celeste individual sized cheese-topped pizzas when they are on sale and store them in the freezer. When I want a good snack or quick lunch, I pull one out and top it this way. The amounts can be change to suit your taste and the size of your pizza. I only put in the amounts because the recipe won't be accepted without them.
Provided by Nana Lee
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (I cook them in my toaster oven).
- Cook Italian sausage links; drain and cut in chunks.
- Drizzle a bit of extra virgin olive oil over frozen pizza.
- Slice some tomatoes thinly and cover top.
- Sprinkle some cooked chunks of Italian sausage over the tomatoes.
- Dot in between with gobs of fresh ricotta cheese.
- Drizzle more olive oil over that.
- Bake at 400 degrees F for about 10 minutes.
Nutrition Facts : Calories 1376, Fat 66.4, SaturatedFat 26.2, Cholesterol 105.1, Sodium 2095.4, Carbohydrate 138.5, Fiber 11.4, Sugar 19.6, Protein 57.1
BERTUCCI'S RIGATONI WITH CHICKEN AND BROCCOLI RECIPE - (3.7/5)
Provided by á-46826
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan. Add the chicken strips to the oil. Cook over a medium flame until chicken is lightly browned. Add the broccoli florets and lemon slice. Cook and stir for one minute. Add the garlic and cook for 10 seconds. Add the chicken broth and heavy cream and cook until it begins to boil. Remove from the heat. When ready to serve add the cooked rigatoni and cook until sauce reduces by half. Salt and pepper to taste.
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