Saturday, August 29, 2009
This is one of our family secrets. This pizza is great because you can either eat it hot out of the oven or cold the next day and it travels well. The Fontina gives it a nice nutty taste and compliments the mozzarella and sausage. If you're looking for something different, this is the way to go.
1 pizza dough
1 lb. Sweet Italian Sausage - cooked and drained
8 oz. Fontina cheese
8 oz. mozzarella cheese
2 tbsp. Parmesan/Romano cheese
1 tbsp. Italian Seasoning
Preheat oven at 400 degrees. Cook and drain sausage on a paper towel.
Coat 8x8 baking dish with olive oil. Stretch dough over dish - leave about 4" of dough overlapping each side.
In medium bowl, mix eggs, Fontina, Mozzarella, Parmesan/Romano and Italian Seasoning.
Pour half of the egg mixture onto pizza dough. Add sausage and pour remaining egg mixture to dough. Fold dough to cover top and seal.
Bake for 20 minutes or until top is golden brown. Let sit for about 15 minutes and remove from baking dish.
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