Saturday, September 27, 2014


1 lb refrigerated pizza dough
1/4 cup extra-virgin olive oil
1 lb hot Italian sausages, casings removed
1 onion, sliced
2 red bell peppers, sliced
salt and pepper
2 tbsp finely chopped fresh rosemary
3/4 cup ricotta cheese
1/4 cup grated parmesan cheese

Position oven rack in lower third of oven and place an inverted baking sheet on top; preheat oven to 500 degrees.

Using oiled hands, stretch the pizza dough to fit a parchment-lined baking sheet.

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the sausage and cook, breaking it up, until no longer pink, about 5 minutes. Remove meat from pan and pour out any remaining grease. Add 2 tablespoons of the olive oil, the onion and peppers to the skillet; cook until softened, about 5 minutes. Season with salt, pepper, and rosemary.

Scatter the sausage, onion, and peppers over the pizza dough, leaving a 3/4-inch border. Drop dollops of the ricotta over the pizza and sprinkle with the parmesan cheese. Drizzle the remaining olive oil over all.

Set the pizza baking sheet on top of the inverted baking sheet in the oven and bake until the crust is crisp and golden-brown, about 20 minutes.

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