Individual Party Pizzas
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
italian sausage
fresh |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 16 | ounces |
italian plum (roma) tomatoes
or whole, broken up |
|
| 1 | teaspoon |
basil
crushed |
*
|
| 1 | teaspoon |
oregano
crushed |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
rosemary leaves
leaves, crushed |
|
| 4 | ounces |
pepperoni
thinly sliced |
|
| 1 | small |
green bell peppers
or red, cut into 1/2 inch |
|
| 1 | small |
onions
coarsely chopped |
|
| ¼ | pound |
mushrooms
fresh, sliced |
|
| 1 | can |
olives
drained, ripe, sliced |
*
|
| 6 | ounces |
artichoke hearts
marinated, quartered, , drained, and halved |
|
| 1 | x |
red hot chili pepper, dried
crushed |
*
|
| 3 | cups |
mozzarella cheese
shredded |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| Pizza crust dough | |||
| 3 | cups |
all-purpose flour
divided |
|
| 1 | package |
yeast, active dry
fast-rising |
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
warm, 105 - 115 degrees F |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
cornmeal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
italian sausage
fresh |
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 462.4 | ml/g |
italian plum (roma) tomatoes
or whole, broken up |
|
| 5 | ml |
basil
crushed |
*
|
| 5 | ml |
oregano
crushed |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
rosemary leaves
leaves, crushed |
|
| 115.6 | ml/g |
pepperoni
thinly sliced |
|
| 1 | small |
green bell peppers
or red, cut into 1/2 inch |
|
| 1 | small |
onions
coarsely chopped |
|
| 113.4 | g |
mushrooms
fresh, sliced |
|
| 1 | can |
olives
drained, ripe, sliced |
*
|
| 173.4 | ml/g |
artichoke hearts
marinated, quartered, , drained, and halved |
|
| 1 | x |
red hot chili pepper, dried
crushed |
*
|
| 7.1E+2 | ml |
mozzarella cheese
shredded |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| Pizza crust dough | |||
| 7.1E+2 | ml |
all-purpose flour
divided |
|
| 1 | package |
yeast, active dry
fast-rising |
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
warm, 105 - 115 degrees F |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
cornmeal
|
*
|
Directions
Prepare Pizza Crust Dough.
Remove and discard casing from sausage.
Heat small skillet over medium heat until hot.
Crumble sausage into skillet.
Cook, stirring to separate meat, until no pink remains.
Pour off drippings; set aside.
Heat oil in medium skillet over medium-high heat.
Add medium onion and garlic; cook and stir until onion is soft.
Add tomatoes, basil, oregano, salt and rosemary.
Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.
Cool.
Preheat oven to 425'F.
Spread an equal amount of sauce over each prebaked crust.
Divide sausage and ½ of pepperoni over crusts. Place green pepper, small onion, mushrooms, olives, artichoke hearts and crushed red pepper evenly over crusts as desired.
Top with remaining pepperoni and cheeses.
Place pizzas on baking sheets; bake 12 to 14 minutes or until heated through.
PIZZA CRUST DOUGH: Combine 2½ cups flour, yeast, sugar and salt in large bowl.
Add water and oil; beat with electric mixer at low speed 1 minute.
Beat at high speed 3 minutes.
Stir in enough of remaining ½ cup flour to form soft dough.
Turn out onto lightly floured surface. Knead 8 to 10 minutes or until dough is elastic.
Place in lightly greased bowl; turn to coat.
Cover; let rise in warm place until double in bulk, about 45 minutes.
Punch down dough; divide into six pieces.
Cover; let rest 10 minutes.
Roll each piece of dough into a 7" circle; prick several times with fork.
Cover; let rest 10 minutes.
Preheat oven to 425'F.
Generously grease two baking sheets; sprinkle with cornmeal.
Place pizzas on baking sheet; bake 8 to 9 minutes or until golden brown.
Cool on wire racks.
Makes 6 7" crusts.
