Beruflich Dokumente
Kultur Dokumente
over the biscuit dough evenly. Sprinkle with the grated cheese.
Bake at 400 degrees until biscuit if done and cheese is melted
and brown, about 20 minutes. Cut in wedges and serve
immediately. Makes 12 portions.
8. RED PEPPER AND SAUSAGE PIZZA
2 med. red peppers, cut into julienne strips 3/4 lb. sweet Italian
sausage 1/4 c. olive oil 2 c. sliced onions 1 tbsp. chopped fresh
basil or 1 tsp. dried 1 prepared pizza dough crust 2 oz. grated
Parmesan cheese 4 oz. grated Monterey Jack cheese
Preheat oven to 425 degrees. Remove sausage from casings.
Cook in skillet over medium heat until no longer pink. Use fork to
break up large pieces. Drain on paper towels. Add more oil to
skillet and saute peppers and onions until soft. Add basil, salt, and
pepper.
Let cool. Spread half of pepper mixture over prepared dough. Top
with half the grated cheeses and then half the sausage. Repeat
layering. Bake until topping is bubbling, about 15 minutes.
9. SAUSAGE AND PEPPERONI PIZZA
1/4 c. warm water 1 pkg. yeast 1 c. milk 1 tsp. sugar 1 c. whole
wheat flour 2 c. white flour
Measure into bowl the warm water and stir in the yeast. When
dissolved, stir in the milk and sugar. Add flour and stir until
blended. Press out on two 12 inch round pizza pans.
10. SAUCE AND TOPPINGS:
1 (8 oz.) can tomato sauce 2 tsp. Italian seasoning 1/2 tsp. salt
1/4 c. grated Parmesan cheese 1/2 sm. green pepper, chopped 2
c. (about 8 oz.) shredded Mozzarella cheese 1/2 lb. ground pork
1/2 tsp. salt 1/2 tsp. sugar 1 tsp. sage 1/8 tsp. pepper 1/4 tsp.
nutmeg 1/2 c. (about 2 oz.) sliced pepperoni 1/2 c. sliced green
olives
Mix tomato sauce, Italian seasoning, and salt. Spread sauce over
dough. Sprinkle with Parmesan cheese, green pepper and
Mozzarella cheese. Brown ground pork with seasoning, drain
grease. Put ground pork, pepperoni and green olives on pizza.