Tag Archives: pizza

Sausage Pizza With Spinach Salad

Food Network Magazine
Yield: 4 servings


1 pound pizza dough, at room temperature
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed
3/4 cup whole-milk ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1/3 cup grated parmesan cheese
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/2 small red onion, thinly sliced
4 cups baby spinach (about 2 1/2 ounces)
1 small bulb fennel, trimmed, cored and thinly sliced
1/2 cup chopped roasted red peppers
3/4 cup quartered marinated artichoke hearts, drained and halved
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
Red pepper flakes, for topping


Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.

Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.

Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.

Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.

Pizza Pasta Salad

10 servings, 1 cup each


3 cups penne pasta, cooked, rinsed
4 tomatoes, chopped
12 slices Hard Salami, chopped
1 cup Finely Shredded Italian Five Cheese Blend
1/2 cup sliced fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Tuscan House Italian Dressing


Combine ingredients. Refrigerate 1 hour.

Pepperoni pizza mac n’ cheese


Salted water
1 lb penne pasta
3 tbsp unsalted butter
3 tbsp flour
1/4 cup tomato paste
2 cups whole milk
1 tsp dried oregano
1/2 tsp red pepper flakes
1.5 cups grated mozzarella
2 oz pepperoni


Preheat oven 375F.

In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.

Meanwhile, in a large cast-iron skillet over medium-high heat, melt butter, whisk in flour, and cook for 1 minute.

Add tomato paste and whisk in milk until smooth.

Add oregano, red pepper flakes, and 1/2 teaspoon salt and bring to a boil. Simmer for 1 minute on medium heat.

Fold in half the cheese and add drained pasta. Top pasta with remaining cheese and sprinkle pepperoni all over.

Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.

Pizza Balls


3 cans Pillsbury Buttermilk Biscuits (10 per can)
56 pepperoni slices,
block of Colby cheese,
1 beaten egg,
Parmesan, Italian seasoning, Garlic powder,
1 jar pizza sauce


Cut the block of cheese into 28 squares.

Flatten a biscuit out and stack pepperoni and cheese on top.

Gather up the edges of the biscuit.

Line up the rolls in a greased 9×13 in pan.

Brush with beaten egg.

Sprinkle with parmesan, Italian seasoning and garlic powder.

Bake at 425F for 18-20 minutes.

Use the pizza sauce for dipping

Pizza Casserole

Serves 8-10


1 pound bow-tie or spiral pasta
1 pound ground sausage
2 (26 oz.) jars spaghetti sauce
1/2 pound pepperoni
3 cups mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste


Preheat oven to 375 F and bring a large pot of salted water to boil.

Cook pasta according to packaging directions, or until just al dente.

Drain pasta and set aside.

In a large skillet or Dutch oven over medium-high heat, cook sausage and onion until meat is browned and onion is softened and translucent.

Season with salt and pepper, garlic powder, basil and oregano.

Drain off excess grease and pour in spaghetti sauce and cooked pasta. Cook for 2 minutes, then remove from heat.

Pour sausage and pasta mixture into baking dish and top with parmesan cheese.

Evenly spread mozzarella cheese over the top and lay our pepperoni on top of that.

Place baking dish in oven and bake for 40 minutes, or until cheese melted and bubbly and dish is warmed through.

Pepperoni Pizza Stuffed Chicken


1 lb skinless, boneless chicken breasts (cut into 4 fillets)
2 oz (32 slices) light turkey pepperoni (I used Applegate Farms)
2 oz reduced fat mozzarella cheese slices (I used 2 1oz slices cut in half)
1 cup jarred fat free pizza sauce
1/2 cup liquid egg whites
1 cup Panko
1/2 cup whole wheat flour
1 tsp garlic powder
1 tbsp Italian seasoning


Preheat oven to 375 and mist a 9” x 13” baking dish with nonfat cooking spray.

Using a meat mallet, flatten each chicken fillet to about 1/3” thick. Season both sides with salt and pepper.

Spread 1 tbsp of pizza sauce on one side of chicken. One on half of the sauced side, lay 1 slice (0.5oz) of the mozzarella cheese, and 8 slices of the turkey pepperoni. Fold chicken fillet in half, being careful to try and keep the filling inside and rolling in the edges, if possible. Seal with toothpicks, if needed.

Prepare dredging station by placing the flour in one shallow bowl, the liquid egg whites in another, and the Panko, garlic powder, Italian seasoning and additional salt & pepper in the third.

One by one, coat each piece of chicken in the flour, then the egg then the Panko seasoning mixture. Be careful to try and keep the open side of the pocket pinched closed and keep the fillings in (this is why I recommend the toothpicks in Step 3). Place in prepared baking dish, and bake, uncovered for about 25-30 minutes, or until chicken is fully cooked through and outside is golden brown and crispy.

Pour remaining pizza sauce over chicken right after it is removed from the oven, and serve.

White Pizza Bread


1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 1/2 cups finely shredded Italian cheese blend
1 tube Pillsbury refrigerated thin pizza crust
2 cups (1-inch round) mozzarella balls (about 24)
2 cups Alfredo sauce
Basil, freshly chopped (for garnish)
Nonstick baking spray


Preheat oven to 350 degrees. Spray a bundt cake pan with nonstick baking spray. Set aside.

In a large bowl, stir together garlic powder, Italian seasoning and shredded cheese. Set aside.

Unroll pizza dough and cut into 1 1/2-inch squares with a sharp knife. Wrap each square of dough around a mozzarella ball and dip into 1 cup of Alfredo sauce. Dip into prepared shredded cheese mix.

Place inside bundt pan, creating a uniform layer all the way around the pan.

Bake for 30-35 minutes until golden brown. Allow to cool for 5 minutes before inverting the Bundt pan onto a serving platter. Garnish with basil. Serve with remaining 1 cup of alfredo sauce (warmed

Bow Tie Pasta Casserole


1 lb. ground meat
1 16 oz. box bow tie pasta
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
1 10 oz. can diced Italian style tomatoes
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like black olives, sausage, onions, green peppers, etc…


Boil water and salt for pasta. Once it starts boiling, add pasta. Brown meat in a separate frying pan. When pasta is cooked, drain.

In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom. Add a layer of pasta and add 1/2 of sauce, can of tomatoes, garlic powder, and oregano.

On top of pasta, layer the ground meat, then add a layer of pepperonis. Sprinkle parmesan cheese, and Italian cheese. And layer more pepperoni. Top with bacon bits and anything else you like just like a pizza!

Bake in the oven at 350 degrees for 30 minutes

Slow Cooker Sausage Pizza Sloppy Joes


1 1/2 lbs sausage
2 cups frozen stir-fry bell peppers and onions, thawed
1/2 cup chopped pepperoni
1 can (15 ounces) pizza sauce
1/2 teaspoon Italian seasoning
3 roma tomatoes, coarsely chopped
18 sandwich buns
1 1/4 cups shredded mozzarella cheese


Cook sausage in 10-inch skillet over medium-high heat 9 to 11 minutes, stirring occasionally, until no longer pink; drain.

Spray 3- to 4-quart slow cooker with cooking spray.

Mix sausage, stir-fry vegetables, pepperoni, pizza sauce and Italian seasoning in cooker.

Cover and cook on Low heat setting 4 to 6 hours.

Stir in tomatoes.

To serve, fill buns with sausage mixture and sprinkle with cheese.

NOTE: If the sausage has a casing, remove and discard it before you brown the sausage. Stiir the sausage frequently during cooking to break it up into small pieces

Pizza Grilled Cheese


4 slices of sourdough bread thickly sliced from a wide loaf.
1/2 pound of yellow American cheese
2 ounces shredded mozzarella cheese
16 slices of slicing pepperoni thinly sliced
2 ounces of pizza sauce
4 ounces unsalted butter melted


Start building your sandwiches by placing four slices of sourdough bread on the counter Cover each slice of bread with a total of 4 cheese slices on each slice of bread. ( 2 to cover the bread, and two deep)

Place 8 slices of the pepperoni on top of the american cheese on each of the bottom slices of the sourdough.

spread about 1 ounce of pizza sauce on top of the pepperoni on each sandwich

Place half the mozzarella on top of the pizza sauce on each sandwich.

Top the two finished sandwiches halves, with the other piece of sourdough that you have cheese already on, with the cheese facing the pepperoni (You should have a total of 8 slices of cheese on each sandwich, 4 on the bottom and 4 on the top)

Melt the butter in a small pan over low heat, then using a pastry brush, brush one side of each of the sandwiches liberally with the melted butter

Heat your pan on the stove top until it is hot enough to toast the bread.

Place the buttered side down on the pan.

Turn heat down to medium, and cover the sandwich with a pot lid to keep the heat in and help the cheese to melt. After about 3-4 minutes check the bread on the pan to see how the color is. It should be toasted a dark golden brown.

Brush butter on the side that is up, then turn it over to repeat the process of toasting the bread. (Use the pot lid again to help melt the cheese) After 3-4 minutes check that side, to see how the color is.

If the cheese is not fully melted, turn the heat down to low and keep the lid covering the sandwich until the cheese has melted. Just be careful not to burn the bread.

Place sandwich on plate, cut in half, serve and enjoy.