Grilled Sausage and Ricotta Pizza Sandwich

You can never have too many Mediterranean recipes, so give Grilled Sausage and Ricotta Pizza Sandwich a try. For $5.42 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1294 calories, 44g of protein, and 64g of fat each. This recipe from Serious Eats has 68 fans. It works well as a main course. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of red pepper flakes, olive oil, semolina flour, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a spectacular spoonacular score of 82%. If you like this recipe, take a look at these similar recipes: Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta, Grilled Pizza with Ricotta, Asparagus, and Sausage, and Sausage and Ricotta Pizza.

Servings: 4

 

Ingredients:

1 cup fresh basil leaves

3 garlic cloves, minced

3/4 teaspoon garlic powder

4 Italian sausages, split lengthwise

2 tablespoons olive oil

2 teaspoons dried oregano

6 tablespoons canned Parmesan cheese

2 (1-pound) store-bought pizza dough (See Notes)

2 (28-ounce) cans plum tomatoes, coarsely chopped

1 teaspoon red pepper flakes

Salt and pepper

1/4 cup semolina flour

4 ounces whole milk ricotta, crumbled

2 tablespoons tomato paste

4 tablespoons (2 ounces) unsalted butter, melted

1 small yellow onion, finely chopped

Equipment:

baking sheet

oven

bowl

sauce pan

grill pan

grill

Cooking instruction summary:

Procedures 1 For the Bread: Adjust oven racks to upper middle and lower middle positions and preheat oven to 450°F. Sprinkle 2 tablespoons semolina over 1 baking sheet. Sprinkle remaining 2 tablespoons on second baking sheet. 2 Using fingertips, gently press 1 pizza dough into prepared baking sheet, creating a 10- by 14-inch rectangle; repeat with second dough and baking sheet. 3 Brush each dough with 2 tablespoons butter. 4 In small bowl, combine, Parmesan, oregano, and garlic powder. Sprinkle entire mixture over buttered dough and gently press in with fingertips. 5 Bake for 15 to 20 minutes until puffed and golden, alternating baking sheets’ positions halfway through baking. 6 Transfer to cooling racks and cool to room temperature. 7 For the Sauce: Meanwhile, heat oil over medium-high heat in large heavy-bottomed saucepan until shimmering. Add onion and cook, stirring, until softened and translucent, about 5 minutes. Add tomato paste, garlic, and red pepper flakes and cook, stirring, until fragrant and paste begins to darken, 1 to 2 minutes. 8 Drain and discard liquid from 1 can of tomatoes and stir in along with second can of tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, mashing tomatoes with stirring spoon, until sauce thickens, about 15 minutes. Reserve 1/4 cup basil and stir in the rest. 9 For the Sausages: Split sausages in half lengthwise and brush all sides with 1 tablespoon oil. Heat grill or grill pan and brush with remaining 1 tablespoon oil. Cook until charred and no longer pink, 5 to 7 minutes. 10 To Assemble: Cut each dough into 4 pieces. Arrange 1 sausage on top of plain pizza bread. Top with sauce, crumbled cheese, and reserved basil. Top with Parmesan-herb pizza bread. Serve.

 

Step by step:


1. For the Bread: Adjust oven racks to upper middle and lower middle positions and preheat oven to 450°F. Sprinkle 2 tablespoons semolina over 1 baking sheet. Sprinkle remaining 2 tablespoons on second baking sheet.

2. Using fingertips, gently press 1 pizza dough into prepared baking sheet, creating a 10- by 14-inch rectangle; repeat with second dough and baking sheet.

3. Brush each dough with 2 tablespoons butter.

4. In small bowl, combine, Parmesan, oregano, and garlic powder. Sprinkle entire mixture over buttered dough and gently press in with fingertips.

5. Bake for 15 to 20 minutes until puffed and golden, alternating baking sheets’ positions halfway through baking.

6. Transfer to cooling racks and cool to room temperature.

7. For the Sauce: Meanwhile, heat oil over medium-high heat in large heavy-bottomed saucepan until shimmering.

8. Add onion and cook, stirring, until softened and translucent, about 5 minutes.

9. Add tomato paste, garlic, and red pepper flakes and cook, stirring, until fragrant and paste begins to darken, 1 to 2 minutes.

10. Drain and discard liquid from 1 can of tomatoes and stir in along with second can of tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, mashing tomatoes with stirring spoon, until sauce thickens, about 15 minutes. Reserve 1/4 cup basil and stir in the rest.

11. For the Sausages: Split sausages in half lengthwise and brush all sides with 1 tablespoon oil.

12. Heat grill or grill pan and brush with remaining 1 tablespoon oil. Cook until charred and no longer pink, 5 to 7 minutes.


To Assemble

1. Cut each dough into 4 pieces. Arrange 1 sausage on top of plain pizza bread. Top with sauce, crumbled cheese, and reserved basil. Top with Parmesan-herb pizza bread.

2. Serve.


Nutrition Information:

Quickview
1294k Calories
44g Protein
63g Total Fat
139g Carbs
26% Health Score
Limit These
Calories
1294k
65%

Fat
63g
98%

  Saturated Fat
24g
150%

Carbohydrates
139g
47%

  Sugar
27g
30%

Cholesterol
125mg
42%

Sodium
2897mg
126%

Get Enough Of These
Protein
44g
89%

Vitamin A
4323IU
86%

Vitamin C
61mg
75%

Vitamin K
69µg
66%

Vitamin B1
0.9mg
60%

Selenium
40µg
57%

Iron
10mg
56%

Potassium
1416mg
40%

Manganese
0.8mg
40%

Fiber
9g
40%

Vitamin B6
0.78mg
39%

Vitamin B3
7mg
35%

Phosphorus
347mg
35%

Vitamin E
4mg
29%

Folate
99µg
25%

Calcium
239mg
24%

Vitamin B2
0.39mg
23%

Zinc
3mg
22%

Copper
0.43mg
21%

Magnesium
81mg
20%

Vitamin B12
1µg
19%

Vitamin B5
1mg
11%

Vitamin D
0.25µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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