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SAUSAGE CHEESEBURGER PIZZA

Prep time: 15 min Cook time: 12 min


1lb. Bob Evans Original Recipe Sausage Roll 1 (12") prepared
pizza shell cup yellow mustard 2 cups (8 oz.) shredded
mozzarella cheese cup chopped onions 15 dill pickle slices
cup (3 oz.) shredded cheddar cheese
Preheat oven to 425F. Crumble and cook sausage in medium
skillet until browned; drain well on paper towels. Place pizza
dough on lightly greased 12" pizza pan or baking sheet. Spread
mustard over dough; top with mozzarella cheese, sausage and
onions. Place pickle slices evenly on top; sprinkle with cheddar
cheese. Bake 12 minutes or until crust is cooked through and
cheese is bubbly. Cut into thin wedges or squares and serve hot.
Refrigerate leftovers.
Makes about 10 appetizer servings.
2. CHEESY HAMBURGER PIZZA
Pizza Crust Hamburger Pizza Sauce 1 c. shredded Mozzarella
cheese 1/3 c. grated Romano or Parmesan cheese 1/2 c. sliced
pimento- stuffed olives
Prepare Pizza Crusts and Hamburger Pizza Sauce. Spread crusts
with sauce. Top with cheeses and olives. Microwave (high setting)
1 pizza at a time 5 minutes. Makes 2 (9 inch) pizzas. Pizza Crusts:
Dissolve 1 teaspoon active dry yeast in 3 tablespoons lukewarm
water (110 degrees in bowl). Stir in 1/4 cup warm milk, 1
tablespoon sugar, 2 tablespoons butter, 1/2 teaspoon salt, 3
drops yellow food coloring and 1/2 cup sifted flour. Stir in 1/2 to
3/4 cup sifted flour, or enough to make a soft dough. Turn out onto
floured surface and knead until smooth. Place in greased bowl,
turning over once to grease top. Cover and let rise in warm place
until doubled, about 45 minutes. Punch down dough and divide in
half. Roll out each half to 10 inch circle. Brush 2 (9 inch) glass pie
plates with 1 tablespoon melted butter and sprinkle with 2
tablespoons crumbs. Fit dough into prepared pie plates. Brush
with 1 tablespoon melted butter and sprinkle with 3/4 cup dry
bread crumbs. Cover and let rise until doubled, 20 minutes. Prick
one crust several times with fork. Microwave (medium setting) 4
to 6 minutes, or until crust is dry, rotating plate turn every 2
minutes. Repeat with remaining crust.

Hamburger Pizza Sauce: Crumble 1/2 pound ground chuck into 1


quart glass casserole. Add 1/2 cup chopped onion and 1 clove
garlic (minced). Cover and microwave (high setting) 3 minutes,
stirring once. Stir in 1 (8 ounce) can tomato sauce, 1 (6 ounce)
can tomato paste and 1/2 teaspoon Italian seasoning. Microwave
3 minutes.
3. SAUSAGE PIZZA
1 box Chef Boyardee cheese pizza mix
Prepare crust according to directions. Brown: 1 lb. sausage
Spread crust in pizza pan. Top with sauce in box. Next layer
Mozzarella cheese slices to cover sauce. Then layer sausage.
Then top with shredded Mozzarella cheese. For supreme pizza
add chopped green pepper, black olives, onions, mushrooms, and
anything else you like. Then top with cheese. You can also use
half Cheddar cheese and half Mozzarella cheese. Bake at 425
degrees for 20 minutes or until cheese looks done.
4. DOUBLE CHEESE PIZZA WITH SAUSAGE
Pizza dough Cheese - Cheddar & mozzarella Pizza sauce Sausage
Make pizza dough. Roll it into a circle. Put pizza sauce on it. Then
sprinkle cheese on the sauce. Put the sausage on top of the
cheese. Pop it in the oven, take it out and you have pizza!
5. SAUSAGE PIZZA SUPREME
1 sm. green pepper, chopped 1 lg. onion, chopped 2 sm. cloves of
garlic, minced 1 tbsp. vegetable oil 1 (28 oz.) can whole
tomatoes, undrained 1 (6 oz.) can tomato paste 1 1/2 tsp. dried
whole oregano 1/4 tsp. pepper 2 (12 inch) thick or thin pizza
crusts (recipes above) 3 c. (12 oz.) shredded Mozzarella cheese 2
c. (8 oz.) shredded cheddar cheese 1 lb. bulk pork sausage 1 1/3
c. sliced fresh mushrooms 1/2 to 1 c. grated Parmesan cheese
Saute first 3 ingredients in hot oil in a Dutch oven until tender; set
aside. Place tomatoes in container of an electric blender or food
processor and process until smooth; add to onion mixture. Stir in
tomato paste, oregano, and pepper. Bring to a boil; reduce heat
and simmer 1 hour or until sauce is reduced to about 3 1/2 cups,
stirring occasionally. Spread sauce evenly over each pizza crust,

leaving a 1/2 inch border around edges. Combine cheese; sprinkle


1 1/2 cups cheese mixture over each pizza.
Cook sausage over medium heat until browned, stirring to
crumble. Drain well. Sprinkle sausage over pizzas. Layer
pepperoni and mushrooms over pizzas. You may add 1 (2.2
ounce) can sliced ripe olives, drained and 3/4 cup sliced green
onions, if desired. Bake at 450 degrees for 15 minutes. Sprinkle
with remaining shredded cheese and Parmesan cheese and bake
an additional 5 minutes. Makes 2 (12 inch) pizzas.
6. PIZZA CHEESE OR SAUSAGE
1 pkg. yeast 1 c. warm water (105-115 degrees) 1 tbsp. sugar 2
tbsp. vegetable oil 1 tsp. salt 2 3/4-3 1/4 c. all-purpose flour
Mozzarella cheese (big pkg. or piece) Italian sausage (from
Domenicks) Pizza sauce (Passonelli) Dash of oregano
Dissolve yeast in warm water in 3 quart bowl. Stir in sugar, oil,
salt and 1 cup of flour. Beat until smooth. Mix enough remaining
flour to make dough easy to handle. Turn dough on lightly floured
surface; knead until smooth, about 5 minutes. Place on greased
cookie sheet. Cover and let rise until almost double; about 30
minutes. After it has risen; punch and press dough down on
cookie sheet; covering all corner and up sides. Put as much
sausage as desired; (I usually use 2 sausage links). Use any other
toppings you want; mushroom, onion, green pepper, pepperoni,
etc. Top with cheese or just make cheese pizza. Cook for 12
minutes or until brown and bubbly.
7. PIZZA SAUSAGE AND MUSHROOM
1/2 lb. sausage 1/3 c. minced onion 1 c. tomato sauce 3 oz. can
chopped broiled mushrooms 2 tbsp. tomato paste 2 tsp. sugar 1/2
tsp. salt 1 c. biscuit mix 1/3 c. milk (approximately) 1 c. grated
sharp American cheese
Cook sausage meat in frying pan until brown and crumbly. Add
onion and continue cooking 5 minutes more moderate heat. Add
contents of cans of tomato sauce and mushrooms, the tomato
paste, sugar and salt. Bring to boil, lower heat and let simmer
until thick, about 10 minutes. Meanwhile, combine biscuit mix and
milk to make soft dough. Pat out lightly to form 12 inch circle on
greased cookie sheet or pizza pan. Spread the tomato mixture

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.

Bake in 400 degree oven until cheese is light brown, 20 to 25


minutes.