Culinary.net : Online Features - Friday Night Is Pizza Night!

Friday Night Is Pizza Night!

Sausage-Pepper Calzones, My Own Pizza, Cheese and Sausage Tomato Pie and Sausage Breakfast Pizza

(Family Features) - Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Mmmmm. Homemade pizza - the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes; then you're ready to roll!

Make individual pizzas - My Own Pizza - with similar savory toppings. Try hearty Sausage-Pepper Calzones. And instead of leftover pizza, why not easy-to-make Sausage Breakfast Pizza, hot from the oven? Double Mmmmm.

Sausage-Pepper Calzones
Makes 6 calzones

Dough
2 to 2 1/4 cups Pillsbury Best All-Purpose Flour
1/4 cup cornmeal
1 envelope Fleischmann's RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120° to 130°F)
1 tablespoon olive oil

Sausage-Pepper Filling
1 package Jimmy Dean Fresh Sausage
1 1/2 cups sliced bell pepper
1 medium onion, sliced
2 cloves garlic, minced
1 1/2 cups shredded Wisconsin Mozzarella Cheese
1 cup shredded Wisconsin Provolone Cheese
Olive oil
1 teaspoon crushed red pepper (optional)

In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir in water and oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 6 equal pieces; roll each to 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make 3 (1-inch) slits across top of each calzone. Brush top with olive oil. If desired sprinkle with crushed red pepper.

Bake at 400°F for 20 to 25 minutes or until done. Serve warm.

Sausage-Pepper Filling: In skillet, cook sausage over medium- high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5 to 10 minutes, stirring frequently. Let cool. Stir in cheeses.

*To substitute Fleischmann's Active Dry Yeast, dissolve 1 envelope in 1/4 cup warm water (100° to 110°F) with 1 teaspoon sugar. Proceed with recipe as directed, reducing the amounts of water and sugar used for dissolving yeast, accordingly.

My Own Pizza
Makes 16 individual pizzas

Dough
5 1/2 to 6 cups Pillsbury Best All-Purpose Flour
2 envelopes Fleischmann's RapidRise Yeast*
1 1/2 teaspoons salt
2 cups very warm water (120° to 130°F)
1/4 cup olive oil

Toppings
1 1/2 cups prepared pizza sauce
1 package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
Sliced olives, tomatoes, peppers or other vegetables
1 cup shredded Wisconsin Mozzarella Cheese
1 cup shredded Wisconsin Cheddar Cheese

In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Preheat oven to 400°F. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll to 7-inch circles. Place on greased baking sheets. Top with 1 1/2 tablespoons pizza sauce, sausage and selected vegetables.

Sprinkle with cheeses.

Bake at 400°F for 20 to 25 minutes or until golden. Serve warm.

Cheese and Sausage Tomato Pie
Makes 1 (12-inch) pizza

Dough
2 1/2 to 3 cups Pillsbury Best All-Purpose Flour
1 tablespoon sugar
1 envelope Fleischmann's RapidRise* Yeast
1 1/2 teaspoons salt
1 cup very warm water (120° to 130°F)
3 tablespoons peanut oil

Toppings
1 package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
1 1/2 cups shredded Wisconsin Mozzarella Cheese
1/2 cup shredded Wisconsin Cheddar Cheese
1/2 cup shredded Wisconsin Parmesan Cheese
Additional toppings, as desired

Sauce
1 1/4 cups prepared pizza sauce

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form a standing rim by pinching the edge of the dough; prick dough randomly with fork. Let rest 10 minutes. Prebake at 450°F for 5 minutes. Remove from pan; place on wire cooling rack.

Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake on wire rack at 450°F for 10 minutes or until crust is golden. Cut into wedges and serve immediately.

Rise and shine with this tasty breakfast pizza.
Sausage Breakfast Pizza
Makes 1 (12-inch) pizza

1 package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
1 cup frozen hash brown potatoes, thawed
1 small bell pepper, seeded and diced
1 cup shredded Wisconsin Sharp Cheddar Cheese
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon each salt and pepper
2 tablespoons shredded Wisconsin Parmesan Cheese

Make and precook dough as directed in Cheese and Sausage Tomato Pie, forming 1/2-inch lip around edge. Reset oven to 375°F. Return cooled prebaked crust to 12-inch pizza pan or baking sheet. Sprinkle the next 4 ingredients over crust. In bowl, combine eggs, milk and seasonings and pour evenly over top. Bake at 375°F for 25 to 30 minutes or until eggs are set. Sprinkle with Wisconsin Parmesan Cheese and serve.

SOURCE: Fleischmann's Yeast®