Sun-Dried Tomato Sausage and Fontina Pizza |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from one of my Food and Wine cookbooks. Gourmet pizza. YUM! The wine recommendation is a Pinot grigio. Ingredients:
1 lb sweet italian sausage, casings removed |
2/3 cup sun-dried tomato packed in oil, drained and chopped (reserve 1/4 cup of oil) |
2 (12 inch) prepared pizza crust, such as boboli |
1/2 lb fontina cheese, sliced thin |
1/3 cup parmesan cheese, grated |
Directions:
1. Heat the oven to 450.
2. In a large frying pan, cook the sausage over moderate heat, breaking it up with a spoon, until cooked through and just beginning to brow, about 10 minutes.
3. Brush the sun-dried tomato oil over the pizza shells.
4. Spread the sausage over the pizza shells.
5. Scatter the sun dried tomatoes over the sausage.
6. Put the Fontina on top and sprinkle the Parmesan over all.
7. Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.
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