The Unpizza

Saturday, August 29, 2009

The Unpizza

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.

The Unpizza

1 pizza dough

1 lb. Sweet Italian Sausage - cooked and drained

6 eggs

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.

Enjoy!

Sausage Bread

Wednesday, August 12, 2009

This is a real simple recipe which can be a big crowd pleaser. We serve this recipe for any gathering, whether it be for a holiday or to watch a football game with some close friends.

Sausage Bread

1 pizza dough
1 lb. sweet sausage, cooked, crumbled and drained
1 egg
1 tsp. garlic powder
1/8 c. Parmesan/Romano cheese
1 c mozzarella cheese

Preheat oven to 350 degrees. Cook and drain sausage. Spread out dough to a rectangle on a floured surface. Mix egg and garlic powder in a small bowl and spread over dough. Add sausage, mozzarella and parm/romano cheese. Roll the dough jelly-roll style and seal - make sure you pinch the ends.

Place dough on a cookie sheet (I usually line with foil and spray with non-stick spray) seam side down. Cook for about 30 minutes or until dough is golden brown.

Enjoy!

If you like this, you may like:

Touchdown Chicken

Buffalo Chicken Egg Rolls