Fleur de Lis

Fleur de Lis

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Monday, August 22, 2011

Italian Sausage Pizza

Fleischmann's Pizza Crust Yeast
1 3/4 - 2 1/4 cup all purpose flour
1 1/2 t. sugar
3/4 t. salt
2/3 cup very warm tap water (120 - 130 degrees)
3 T. oil
olive oil
Roma tomatoes
roasted red peppers. thinly sliced
kalamata olives, chopped
red onion, thinly sliced
green bell pepper, chopped
garlic, minced
Parmesan cheese
Mozzarella cheese "pearls"
Hot Italian Sausage
Pepperoncini Peppers, chopped

Preheat oven to 425 degrees.

Rough chop roma tomatoes and simmer over medium heat with a little salt, the minced garlic cloves and some of the oregano leaves until cooked down to about half of their volume.

Remove from heat and let cool slightly.

Combine 1 cup flour, yeast, sugar and salt in a large bowl. Add water and oil. Mix together until well blended; about 1 minute.

Add gradually, 1/2 cup flour until soft dough ball is formed; will be slightly sticky. Add additional flour if needed to form dough ball.

Knead on a flour surface adding additional flour if needed until smooth and elastic; about 4 minutes. With floured hands, press dough out to fill greased pizza pan or roll dough to a 12 inch circle and transfer to a greased pizza pan. If you don't own a pizza stone, spend about $20 and get one. They make all the difference in baking pizzas and they are excellent to use to warm leftover steaks or chicken in the oven.

Brown the sausage and drain well.

Spread a thin layer of the sauce on the crust.  See the herbs in the sauce?  Yum. Another layer of flavor.

And then top with the cooked sausage.

Now the fun of layering on the remaining toppings.

Bake on bottom oven rack for 12 - 15 minutes until cheese is bubbly and the crust is nicely browned .

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