What did Recipe Gurl cook this weekend??......Her ode to fancy in minutes and Trader Joe's ready made pizza dough...
Saturday Night: Chicken with Wine
- 1 pound refrigerated pizza dough
- 1/4 cup extra-virgin olive oil
- 1 pound hot italian sausages, casings removed
- 1 onion, sliced
- 2 red bell peppers, sliced
- Salt and pepper
- 2 tablespoons finely chopped fresh rosemary
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500°. Using oiled hands, stretch the pizza dough to fit a parchment-lined baking sheet.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sausage and cook, breaking it up, until no longer pink, about 5 minutes. Remove from the pan and pour out any remaining grease. In the same skillet, add 2 tablespoons olive oil, the onion and peppers and cook until softened, about 5 minutes. Season with salt, pepper and the rosemary.
- Scatter the sausage, onion and peppers across the pizza dough, leaving a 3/4-inch border. Dollop with the ricotta and sprinkle the parmesan on top; drizzle with the remaining 1 tablespoon olive oil. Set the baking sheet on the inverted baking sheet in the oven and bake until the crust is crisp and golden-brown, about 20 minutes.
This turned out better than I thought it would. Every time I try to make a pizza I end up with a soggy crust, but thanks to my new buy from Crate and Barrel, the 16' Pizza Crisper http://www.crateandbarrel.com/kitchen-and-food/pizza-pans/16%22-crisper/s488569 (had to get myself a little something while I was buying about 5 wedding gifts) the crust turned out perfectly, I totally recommend it, well worth the $16 bucks. I think Target also has something similar as well. I tweaked a couple things in this recipe that I think made a big difference. I used Trader Joe's ready made whole wheat pizza dough which I think is the greatest thing ever, you buy it in the refrigerated section and it's all ready for you to roll out. All I did was spray the pizza crisper with non-stick spray and kneaded it out on the pan with my hands. Instead of pouring the olive oil over all of the toppings like the recipe says, I poured the olive oil on the crust before putting any of the toppings on to make sure the crust didn't turn out dry. I didn't use rosemary, instead I put about 1/4 tsp of fennel seed in the pan and let it cook for about a minute before adding the peppers and onions. Lastly, I don't really like the consistency of ricotta cheese, so I used fresh mozzarella instead. I added a salad on the side, drizzled it with olive oil, balsamic vinegar, and a little salt and pepper (to make myself feel healthy and balance out the fact that I was eating bread topped with sausage and cheese).