Sun Dried Tomato Sausage And Fontina Pizza Recipes

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

Steps:

• In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
• Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
• Remove from the heat and add the tomatoes and basil.
• Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
• Then top with cheese, if you wish, and bake according to the pizza crust directions.
• Enjoy!

Steps:

• In medium bowl, cover dried tomatoes with boiling water and soak until soft, about 45 minutes (soaking could take more or less time, depending on size of tomatoes and drying process).
• Remove from bowl, squeeze out excess liquid. If desired, reserve liquid for another use.
• Now, heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and reduce heat to medium-low.
• Sauté until slightly softened,a bout 5 minutes; sprinkle salt and pepper.
• Continue to sauté until a rich golden brown color, about 20 minutes.
• Add whole garlic cloves during last 10 minutes so they caramelize, keeping separate from onions when stirring.
• Heat oven as needed to bake pizza for crust.
• Place tomatoes, caramelized garlic, 1 tablespoon oil and some salt & pepper in a processor.
• Pulse just until mixture is pureed but has texture. Spread cooled onions on crust and press down with hand.
• Spread tomato mixture on top; press lightly and sprinkle with oregano.
• Spread mozzarella all around, then Parmesan and some extra pepper.
• Bake 10-15 minutes or until the crust is golden and topping is hot.
• Remove from oven and place on cutting board. Let rest 5 minutes before slicing.

Steps:

• Heat the oven to 450°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all. Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes

Steps:

• Heat the oven to 450.
• In a large frying pan, cook the sausage over moderate heat, breaking it up with a spoon, until cooked through and just beginning to brow, about 10 minutes.
• Brush the sun-dried tomato oil over the pizza shells.
• Spread the sausage over the pizza shells.
• Scatter the sun dried tomatoes over the sausage.
• Put the Fontina on top and sprinkle the Parmesan over all.
• Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.