 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
Ready, Set, Cook! Special Edition Contest Entry: A versatile recipe with a little pizzazz added to the crust. Ingredients:
3 slices bacon, chopped |
1/2 lb bulk italian sausage |
1/2 cup alfredo sauce |
1 tablespoon white wine vinegar |
1/4 cup frozen chopped spinach, thawed and squeezed dry |
1/2 cup simply potatoes traditional mashed potatoes |
1 (6 1/2 ounce) package pizza crust mix |
3/4 cup pasta sauce |
2 cups pre-shredded mozzarella cheese |
1 cup fontina cheese, shredded |
1 (3 1/2 ounce) package pepperoni slices, 2 pouches |
Directions:
1. Preheat oven to 400 degrees. Cook bacon in a skillet over medium heat, about 5 minutes or until crisp. Remove and drain on paper towels, set aside. Cook sausage in bacon drippings, breaking into small pieces with a spoon, cook until no longer pink. Remove and drain on paper towels, set aside.
2. In a 2-quart saucepan, combine and stir together next 4 ingredients along with bacon, heat over medium heat until warm. Stir in pizza crust mix, stir until moistened. Cover and let stand for 5 minutes. Knead dough several times on a floured surface. Generously grease a 12-inch round pizza pan. Grease fingers and press dough onto bottom and sides of pan. Pre-bake crust 2-3 minutes before adding toppings.
3. Spread pasta sauce over crust, sprinkle with 1 cup of mozzarella cheese, top with sausage. Add Fontina cheese and top with 1 pouch of pepperoni slices. Repeat with remaining cup of mozzarella cheese and remaining pouch of pepperoni slices. Bake for 18 to 20 minutes or until crust is golden brown.
|
|