Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8797/
Hot Sausage Deep-Dish Pizza
Yield: 6-8 servings
Preparation Time: and Active Time: 45 min
Ingredients
| 3 | tablespoons | butter, cubed | |
|
|
|||
| 2 | medium onions, thinly sliced | ||
|
|
|||
| 1/2 | pound | bulk hot Italian sausage | |
|
|
|||
| 1 | pound | (16 ounces) fresh or frozen pizza dough, thawed | |
|
|
|||
| 1/3 | cup | pizza sauce | |
|
|
|||
| 5 | ounces | Belgioioso Fontina cheese, shredded (1 1/4 cups) | |
|
|
|||
| 1/3 | cup | julienned roasted red peppers, drained | |
|
|
|||
| 6 | ounces | Tops shredded mozzarella, shredded (1 1/2 cups) | |
|
|
|||
| 1 1/2 | ounces | Sartori Classic Parmesan cheese, finely shredded (about 1/2 cup) | |
|
|
|||
Directions:
Heat oven to 450 degrees F.
Melt butter in a heavy, large skillet or Dutch oven over medium-high heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onions are golden brown, stirring occasionally. Remove onions from the skillet; cool completely.
Brown sausage in the same pan over medium heat; drain. Set aside.
Roll out and stretch pizza dough on a lightly floured surface to a 12-inch circle. Press dough on the bottom and about 1 inch up sides of a greased 10-inch springform pan.
Spread pizza sauce on dough bottom. Sprinkle with fontina. Top with the onions, reserved sausage, red peppers, mozzarella and parmesan.
Bake for 25-30 minutes or until crust is golden brown and cheese is bubbly. Cool slightly before serving.
Cheesemonger Tip:
Topping pizza with whole milk or part-skim mozzarella is equally delicious. The differences? Whole-milk mozzarella melts quickly and flows with little browning; and the part-skim cheese melts well, flows less and browns faster.
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8797/
Be the first to comment on this recipe!
Add a Comment Login