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| General Category : Main Course |
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| Food Group : Meat-Pork, Vegetables, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| This pepper sauce can be used as the base for many other kinds of pizza – use your imagination and experiment. Choose Pecorino Romano or another Pecorino (sheep's milk) cheese, as you prefer. |
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Ingredients
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1-1/2 lb (750 g) pizza dough |
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1 jar (370 mL) roasted sweet red peppers, drained |
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2 cloves garlic, smashed |
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2 tbsp (30 mL) extra-virgin olive oil |
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1/2 tsp (2 mL) salt |
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2 Italian sausages (about 1/2 lb/250 g) |
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1 tbsp (15 mL) cornmeal |
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1 hot green pepper, thinly sliced (or half green sweet pepper, chopped) |
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3/4 cup (175 mL) grated Pecorino cheese |
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Preparation
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Shape pizza dough into ball by pulling sides downward and folding into bottom centre. Let rest for 20 minutes.
Meanwhile, in food processor, purée roasted peppers, garlic, oil and salt. Remove sausage meat from skins and crumble.
On lightly floured surface, shape dough into 14-inch/35 cm round or 16- x 12-inch/40 x 30 cm rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges, or use a rolling pin. Sprinkle pan with cornmeal; lay dough in pan.
Spread pepper sauce over dough; top with sausages and hot pepper. Sprinkle with cheese. Bake on lower rack in 425°F/220°C oven until bottom of crust is nicely browned, about 17 minutes in convection oven and 20 minutes in conventional oven.
Makes 8 slices.
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Nutritional information
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Per slice: about 428 cal, 15 g pro, 18 g total fat (6 g sat. fat), 52 g carb, 2 g fibre, 30 mg chol, 1,001 mg sodium. % RDI: 14% calcium, 21% iron, 14% vit A, 88% vit C, 17% folate.
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Source
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Homemakers Magazine: April 2006
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