Makes one 12-inch pizza CHAPTER 11
MEATS
Italian Sausage and Mushroom Pizza
Canadian Bacon and Pineapple Pizza
Italian Sausage and Mushroom Pizza
Makes one 12-inch pizza
$ Total Cost: $4.82
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
1½ cup shredded mozzarella cheese
½ pound hot or mild Italian sausage, browned and sliced diagonally
4 ounces white mushrooms, sliced
¼ teaspoon dried oregano
It’s possible to buy five different brands of Italian sausage and get five different spice blends. Each purveyor follows its own recipe. Sample until you find one that suits you.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread ¾ cup sauce in the center of pizza, leaving edges bare.
3. Distribute 1½ cups mozzarella evenly over pizza, leaving one inch around the edges bare.
4. Arrange sausage slices evenly over cheese on pizza. Distribute mushrooms over pies, followed by a sprinkle of oregano.
5. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
6. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
To Sauté or Not to Sauté?
Fresh mushrooms are a mainstay pizza ingredient, appearing on both veggie and meat pies. White button mushrooms, thinly sliced, can be added to pizza raw and allowed to cook with the pizza. However, tougher varieties of mushrooms benefit from sautéing in advance of being added to pizza.
Meatball Pizza
Makes one 12-inch pizza
$ Total Cost: $4.69
½ pound ground beef
½ egg
½ cup soft bread crumbs
½ tablespoon Worcestershire sauce
1 green onions, minced
cup fresh parsley leaves, minced Salt and pepper to taste
1 recipe Pan Pizza Crust dough (Chapter 9)
1 tablespoon olive oil
1 cups chunky tomato sauce
1¾ cups shredded mozzarella cheese
1. In a large bowl, combine beef, egg, bread crumbs, Worcestershire sauce, green onions, and parsley. Add salt and pepper to taste. Work together with hands until well blended and ingredients have been evenly distributed in the meat. (If mixture seems dry, add a small amount of water or club soda to moisten.)
2. Roll the beef mixture into small meatballs, about 1 inch in diameter. Place meatballs on a baking sheet lined with nonstick foil. Bake at 350°F, turning occasionally, until meatballs are cooked through, about 15 minutes. Remove from oven.
3. Roll out circle of pie crust dough. Spread olive oil in 12-inch deep-dish pizza or pie pan. Press dough circle into pan and prick bottom a few times with a fork.
4. Ladle sauce into pan, followed by ½ cup of mozzarella cheese. Divide the meatballs evenly over sauce and cheese in each pan.
5. Divide remaining mozzarella over the pizza. Bake at 400°F until browned and bubbly, about 20 minutes. Let stand 5 minutes, then serve with forks.
Pepperoni Pizza
Makes one 12-inch pizza
$ Total Cost: $4.92
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
½ cup shredded Parmesan cheese
1¼ cup shredded mozzarella cheese
4 ounces pepperoni, sliced
If you’re a real pepperoni lover, feel free to increase the amount used on pizza. Buy freshly sliced pepperoni from a deli counter rather than prepackaged slices.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread ¾ cup sauce in the center of pizza, leaving one inch around the edges bare.
3. Sprinkle ½ cup Parmesan over the sauce on pizza. Distribute 1¼ cups mozzarella evenly over pizza, leaving edges bare. Distribute pepperoni slices evenly over pizza.
4. If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Passion for Pepperoni
Pepperoni is by far America’s favorite pizza topping, accounting for more than a third of pizza ordered. Pepperoni is a dry salami, made from beef, pork, veal, and spices. It’s available in small or large diameter rolls and with varying levels of spiciness and moisture. Try several varieties to find your favorite.
Canadian Bacon and Pineapple Pizza
Makes one 12-inch pizza
$ Total Cost: $4.40
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
½ tablespoon honey
2 cups shredded mozzarella cheese
4 ounces Canadian bacon slices, quartered
½ cup diced green bell pepper
¾ cup quartered pineapple slices
¼ cup diced red onion
cup minced parsley
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. In a bowl, whisk together tomato sauce and honey. Spread half the sauce in the center of pizza, leaving one inch around the edges bare.
3. Distribute mozzarella evenly over pizza, leaving edges bare.
4. Dot pizza with half the Canadian bacon, followed by half the bell pepper and half the pineapple. Sprinkle onion and parsley over pizza.
5. If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pan, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
6. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Cheeseburger Pizza
Makes one 12-inch pizza
$ Total Cost: $4.95
1 recipe Pan Pizza Crust dough (Chapter 9)
1 tablespoon olive oil
1 cup tomato sauce
½ pound ground beef, cooked
1½ cup mozzarella cheese
cup crumbled bacon
½ cup chopped onion Freshly ground black pepper
If you have a passion for mushroom burgers, just add a layer of sautéed white mushrooms over the ground beef.
1. Roll pizza dough into circle large enough to cover bottom and sides of 12-inch pizza or quiche pan. Spread a tablespoon of olive oil over the bottom of each pan, then press dough circle into the pan.
2. Ladle 1 cup sauce into pan and spread evenly over the crust. Top sauce with 1 cup mozzarella cheese, followed by ground beef.
3. Spread remaining mozzarella evenly over ground beef on pizza.
4. Dot cheese with crumbled bacon and onion. Add freshly ground black pepper to taste. Bake pan in a preheated oven at 400°F until crust has browned and cheese is bubbly, about 20 minutes.
Mini Pan Pies
Serve your guests their own individual pizza straight from the oven. Personal-size pizza pans can be purchased at kitchen supply stores, or you can simply use individual tart or crème brûlée pan. Bake at 400°F. Your pies should be nicely browned in 10 to 12 minutes. Serve the mini-pizza with a thatch of mixed greens tossed with a simple dressing and fresh fruit.
Beef Taco Pizza
Makes one 12-inch pizza
$ Total Cost: $4.65
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup picante sauce
1 cup shredded Monterey jack cheese
½ cup cooked, taco-seasoned ground beef
¼ cup sliced green onion
2 cups shredded iceberg lettuce
1 cup diced tomatoes
½ cup sour cream
Taco-seasoned ground beef is available in ready-to-use tubs at supermarkets. Or make your own in 10 minutes with a packet of taco seasoning and ground beef. Just follow package directions.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread sauce in the center of pizza, leaving one inch around the edges bare.
3. Distribute 1 cup Monterey jack evenly over pizza, leaving edges bare.
4. Spread beef evenly over the cheese on pizza. Sprinkle sliced green onions over pizza.
5. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pan, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
6. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Just before serving, top pizza with shredded lettuce and tomatoes. Serve with sour cream.
Cheesesteak Pizza
Makes 1 oblong pizza
$ Total Cost: $4.95
1 recipe Classic Crust dough (Chapter 9)
2 tablespoons olive oil
2 tablespoons cornmeal
1 cup tomato sauce
1 tablespoon butter
½ pound rib eye, sliced paper-thin
2 cloves garlic, minced
½ cup parsley, minced
Black pepper to taste
1½ cups shredded mozzarella cheese
Cheesesteak lovers fall into two camps: those who think cheesesteaks taste best with real cheese and those who prefer a melted cheese sauce drizzled on top. If you fall into the latter camp, just replace the mozzarella with diced processed cheese.
1. On a floured board, roll pizza dough into a rectangle. Coat an 11" × 16" oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into the pan, spreading it to the corners.
2. Spread the sauce over the top of the dough.
3. In a large skillet or Dutch oven, heat butter over high heat. Add sliced steak and garlic and sauté 3 to 5 minutes until beef is cooked. Add parsley and black pepper and remove from heat. Arrange steak over the top of the pizza.
4. Spread mozzarella evenly over the top of the steak. Preheat oven to 400°F. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into square slices with a sharp knife.
King of Steaks
At Pat’s Steaks in South Philadelphia, steak sandwiches were created when the owners of a hot dog stand on the site decided to grill up steak sandwiches for their own supper. Regulars got a whiff and wanted the steaks too. The next day, steak sandwiches were all the rage. It took a few more years for the cheese to be added.
Carnivore’s Delight
Makes one 12-inch pizza
$ Total Cost: $4.91
1 recipe Chicago Deep-Dish Crust dough (Chapter 9)
1¼ cups mozzarella cheese
½ cup chunky tomato sauce
¼ pound ground beef, browned
pound bulk sausage, browned
¼ pound finely diced pepperoni
This hearty pizza isn’t for the faint of heart. Serve it on a cold day with forks and plenty of napkins.
1. Coat 12-inch deep-dish pizza or pie pan with olive oil. Divide dough and press into pan, making sure dough goes all the way up the sides of the pan. Preheat oven to 450°F.
2. Sprinkle mozzarella over the crust of pizza, using about half the mozzarella. Pour ¼ cup sauce in the center of pizza and spread evenly over the mozzarella. Sprinkle the meats, in the order listed, evenly over the sauce.
3. Sprinkle remaining mozzarella evenly over the meats. Spread remaining sauce over the cheese layer, dividing evenly over the two pizza.
4. Reduce heat to 400°F and bake pizza for 20 to 25 minutes or until crust is light brown and centers are browned and bubbly.
Sausage Savvy
Most sausages labeled Italian sausage or breakfast sausages and some chorizos are fresh sausages, which means they’re very perishable and must be cooked thoroughly before using. Never add uncooked fresh sausage to pizza. Even if the pizza is in the oven long enough to cook the sausage, you’ll wind up with plenty of unwanted grease on your pie.
Matchstick Beef and Caramelized Onion Pizza
Makes one 12-inch pizza
$ Total Cost: $4.38
1 tablespoon vegetable oil
1 clove garlic, pressed
½ tablespoon Worcestershire sauce
½ tablespoon prepared mustard
½ tablespoon lemon juice
1 tablespoon ketchup
¼ teaspoon cumin
¼ pound roasted beef, cut into matchstick pieces
1 large sweet onions, thinly sliced
1½ tablespoon butter
¼ teaspoon sugar
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon olive oil
1 tablespoon cornmeal
½ cup Horseradish Sauce (see recipe to follow)
1 cup shredded mozzarella cheese
This sweet-and-savory pie gets a spicy kick from the Horseradish Sauce. Leftover roast beef works perfectly in this dish.
1. In a large bowl, combine oil, garlic, Worcestershire sauce, mustard, lemon juice, ketchup, and cumin. Add matchstick beef and toss well to coat. Set aside.
2. In a large skillet or Dutch oven, combine onions, butter, and sugar. Cook over medium heat, stirring often, until onions reach a uniform deep brown color.
3. Roll or press pizza dough into thin 12-inch circle, slightly thicker at the edges than in the center. Divide 1 tablespoon olive oil over the bottom of a pizza pan or large quiche pan. Sprinkle cornmeal over the oil.
4. Preheat oven to 400°F. Spread Horseradish Sauce over pizza, leaving edges bare. Spread cheese evenly over the sauce.
5. Top cheese on pizza with a generous tangle of caramelized onions, followed by seasoned matchstick beef.
6. Place pizza in the oven and bake until shredded cheese has melted and crust darken slightly, about 10 to 12 minutes. Let pizza rest briefly, then slice with a sharp knife or pizza wheel. If oven won’t accommodate both pan easily, bake pizza one at a time.
HORSERADISH SAUCE
Makes 1 cup
$ Total Cost: $2.74
tablespoons butter
1 cloves garlic, minced
1 tablespoon finely grated fresh horseradish
cup heavy cream
cup softened cream cheese
cup shredded Parmesan cheese Salt and freshly ground black pepper to taste
Horseradish root starts losing pungency once it is grated and exposed to air. For peak flavor, grate horseradish just before adding to the sauce.
1. In a heavy saucepan over medium heat, melt butter and sauté garlic briefly. Add horseradish, cream, cream cheese, and Parmesan. Whisk until all ingredients are blended and cheese has melted.
2. Cook sauce a few minutes until thick and bubbly. Add salt and pepper to taste. Remove from heat and cool slightly before using in recipes.
Gyro Pizza
Makes one 12-inch pizza
$ Total Cost: $4.95
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 2 tablespoons olive oil
cup whole-milk ricotta cheese
½ tablespoon plain yogurt
1 green onions, minced
1 clove garlic, pressed
cup minced parsley
Black pepper to taste
1 cup shredded mozzarella cheese
½ cup diced tomatoes
3 ounces gyro meat, chopped
Gyro meat is a dense loaf of minced and spiced pork, lamb, or beef that’s spit-roasted. Many supermarkets carry it in the freezer section. A few carry fresh gyro meat in the deli section.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Combine ricotta with yogurt, green onion, garlic, and parsley. Add black pepper to taste. Spread ricotta mixture over pizza, leaving edges bare. Sprinkle mozzarella over pizza, followed by tomatoes and gyro meat.
3. If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift pizza from preparation surface and place on stone. If using pizza pan, place pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
4. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Szechwan Shredded Pork Pizza
Makes one 12-inch pizza
$ Total Cost: $4.87
1 tablespoon dark sesame oil
½ tablespoon vegetable oil
1 clove garlic, minced
½ teaspoon minced fresh ginger
¼ cup chopped water chestnuts
¼ cup matchstick-sliced mushrooms
¾ green onion, minced
1 cup shredded roasted pork shoulder
¼ cup soy sauce
½ tablespoon hot chili paste
½ tablespoon maple syrup
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon oil
½ cup soy sauce
½ cup shredded mozzarella cheese
This pizza can easily go cheeseless for those who prefer a dairy-free pie. Inexpensive cuts of slow-cooked pork shred easily and work best in this recipe.
1. In a large, flat-bottomed wok over high heat, combine sesame and vegetable oils, garlic, and ginger. Stir-fry for 10 seconds before adding water chestnuts, mushrooms, bamboo shoots, and green onion. Stir-fry until vegetables are crisp-tender, about 5 minutes. Reduce heat and add pork. Combine soy sauce, hot chili paste, and syrup. Add to wok and simmer just until most liquid has evaporated, stirring often.
2. Roll or press pizza dough into very thin 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place rolled dough directly on stone.
3. Paint each crust with soy sauce. Divide pork mixture evenly over each crust and sprinkle with mozzarella, if desired. Place pizza in the oven at 425°F. Bake 10 to 12 minutes or until crust is browned. Let pizza rest briefly, then slice with a sharp knife or pizza wheel.
Roast Pork and Spinach Pizza
Makes one 12-inch pizza
$ Total Cost: $4.98
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
1 cup shredded mozzarella cheese
¾ cup spinach, cleaned and lightly steamed
¼ pound roasted pork tenderloin, thinly sliced
¼ cup finely chopped sun-dried tomatoes
Fresh spinach has a wonderful, aromatic flavor. But it also harbors a lot of water that can make pizza and other dishes soggy. Be sure to squeeze liquid from spinach before adding to other dishes.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread ¾ cup sauce in the center of pizza, leaving edges bare.
3. In a large bowl, combine all the cheeses and toss gently to mix. Sprinkle half the cheese blend over the sauce on pizza, leaving edges bare.
4. Press as much water as possible from steamed spinach. Coarsely chop spinach and distribute evenly over cheese on pizza. Top cheese and spinach with sliced pork. Sprinkle with sun-dried tomatoes.
5. If baking with a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
6. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Hot Italian Sausage and Fennel Pizza
Makes 1 oblong pizza
$ Total Cost: $5.00
1 recipe Classic Crust dough (Chapter 9)
2 tablespoons olive oil
2 tablespoons cornmeal
¾ cup tomato sauce
¼ pound bulk hot Italian sausage, browned
1 tablespoon butter
1 cup sliced fennel bulb
2 cloves garlic, minced
½ cup parsley, minced
Black pepper to taste
1 cup shredded mozzarella cheese
This thick pie travels well and still tastes great at room temperature. Bring it to your next potluck lunch or dinner.
1. On a floured board, roll pizza dough into a rectangle. Coat an 11" × 16" oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into pan, spreading it to the corners.
2. Spread sauce over the top of the dough, followed by browned hot sausage.
3. In a large skillet or Dutch oven, heat butter over medium-high heat. Add fennel, mushrooms, and garlic and sauté 3 minutes. Add parsley and remove from heat. Spread mixture evenly over pizza. Add black pepper to taste.
4. Spread mozzarella evenly over the top of the sausage and vegetables. Preheat oven to 400°F. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into square slices with a sharp knife.