Sausage and Vegetable Pizza

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 554.8
  • Total Fat: 32.8 g
  • Cholesterol: 82.3 mg
  • Sodium: 1,234.2 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 25.3 g

View full nutritional breakdown of Sausage and Vegetable Pizza calories by ingredient
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Introduction

A easy way to mix and match ingredients, make your own or have friends pint what they want on theirs. easy to change any of the ingredients with healthier or available ones. A easy way to mix and match ingredients, make your own or have friends pint what they want on theirs. easy to change any of the ingredients with healthier or available ones.
Number of Servings: 6

Ingredients

    Pizza Dough:
    250gr flour (plain, white or wheat)
    15-20gr yeast (or a dollop as big as a walnut)
    175ml warm water (or milk, or a combination of the two)
    salt (half a tsp, or as much as you want)
    1tsp of ground thyme, oregano, basil (all together)
    50ml milk

    Filling:
    1 medium baby zucchini
    1cup julienne sliced onions
    1cup julienne sliced red pepper
    1cup mushrooms (sliced, pieces, whole)
    10 black olives (cut in pieces)
    3cup shredded chedar cheese
    1cup tomato sauce

Tips

- use any vegetable you like.
- make the dough in advance (even the day before), and keep it in the fridge, but make sure you take it out 2-3 hrs before and let it rise.
- make the pans with the dough and up to the tomato sauce and then let your friends mix the ingredients any way they like.
- substitute any of the ingredients for healthier choices available in your "neighborhood"
- you can cut prep time in half by not sauteing the vegetables and chop them coarsely.

This is not the most healthier version, I made it for friends coming over for lunch, but is very easy to get creative and do whatever you want with it.


Directions

Pizza dough:
Put flour in a plastic bowl, make a whole in the middle and put the yeast in it. Put the warm milk and mush it up until you feel the yeast melted. leave it for 5-10min to rise, then add all the rest of the ingredients and mix it together (use a food processor, but is very easy and pleasant to do it by hand). The dough has to be a little firm but not stiff, when everything is incorporated knead it few times (not to much) and then set it aside, covered with a soft cloth, to rise until is twice the initial measure of the dough ball.

Start slicing the vegetables. I like them soft so I slice them julienne or thin.
Put each vegetable in a nonstick skillet and saute it with very little oil until either has a lite caramel color or just till it is shinny (translucent). Do the same with the sausage, slice it in even, thin slices and saute it lightly. Put each vegetable in a different container. Slice olives and shred the cheese.

When the dough is ready take it from the bowl (put some oil on your fingers. Put it on a hard surface, lightly dusted with flour in advance. knead once -twice, if you feel is not elastic put a little more flour (little at one time, as in cooking it is better to add than to subtract). spread the dough with your hand first, then use a roller and roll it out until is about 1 inch thick (1cm).
Have your pizza pan (cast iron skillet, baking sheet, you really can use anything you have in the kitchen that resist to oven heat) lightly oiled (or lined with cooking paper). Put the rolled out dough in the pan. Work it with the tips of your fingers until is the shape of your pan.
Put a little of oil first on it (1tsp) and brush it everywhere (i use my fingers), stab the dough few times with a fork if you want a more crustier pizza. Put the tomato sauce and spread it around (again, i do everything by hand), put 1 cup of cheese first (I read in a recipe that it is better and it is, it gets everything sticking together much better), then start add the rest of the ingredients in any order you want. The rest of the cheese goes in top.

Preheat the oven at 175-180 Celsius, and put the pizza in. leave it alone for 20min then start looking in, it is done when the margins are stiff and start to curl up. You can also stick 2 toothpicks, held together, in the middle to see if it is done - if they come up clean take it out, if they have bits of dough leave it for another 5-10 min but check because it can burn fast.


Serving Size: 6 slices or squares

Number of Servings: 6

Recipe submitted by SparkPeople user TIGERLYLY1.

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