Pizza With Sausage And Peppers
appetizers, baked, first course
1/2 Pizza Dough (see recipe)
PEPPER AND TOMATO SAUCE:
2 cloves garlic
1 small onion
1/2 red bell pepper
1/2 yellow bell pepper
1/2 pound hot Italian sausage
1 tablespoon olive oil
5 ounces canned Italian plum tomatoes (1 to; or as needed
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon chopped fresh thyme
or 1 teaspoon. dried thyme
1 tablespoon chopped fresh oregano
or 1 teaspoon. dried oregano
Salt
Fresh ground black pepper
1 tablespoon chopped fresh parsley
6 ounces mozzarella cheese; about 2 cups grated
1 tablespoon grated Parmesan cheese
PREPARATION: Make Pizza Dough Recipe.
For the sauce, mince the garlic and onion. Cut peppers into 1/2"-wide strips, discarding cores and seeds. Remove sausage meat from its casing. In a medium frying pan, cook sausage over medium-high heat until brown, about 5 minutes, breaking it up into small pieces with the side of a spoon. Add olive oil, garlic, and onion to pan, reduce heat to medium, and cook until vegetables soften, about 3 minutes. Add the peppers and cook until tender, about 3 minutes. Add the tomatoes with their juice, breaking them up into small pieces with side of a spoon. Add the tomato paste, vinegar, thyme, and oregano, season to taste with salt and pepper, and cook, uncovered, over medium heat until reduced to 3 cups, about 30 minutes. Stir in parsley. Yield is enough for 2 pizzas.
Sauce can be made one day ahead, then covered and refrigerated.
Grate the mozzarella.
Recipe can be made to this point several hours ahead.
COOKING AND SERVING: Heat oven to 450°F. Spread 1 1/2 cups of the sauce evenly over the flattened pizza dough, leaving a 1/2-inch border. Sprinkle with mozzarella cheese.
Bake pizza until crust is golden brown and crisp, about 10 minutes. Remove from oven, sprinkle with Parmesan cheese, and serve immediately.
Yields: 1 13-inch pizza
NOTES : Bell peppers and sausage add a sweet, rich flavor to this version of the classic tomato and cheese pizza.
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Contributor: Cook's Magazine May 1988
Yield: 4 servings
Preparation Time: 1:30
