A touch of the exotic: This Middle Eastern pizza is topped with a whole pound of spiced ground lamb, flavored with cumin, cinnamon and mint. Kalamata olives and pine nuts add to the complex flavors.
Gourmet Pizza Recipes
Page 5: Make A Sausage Or Lamb Pizza Recipe
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Andouille Sausage Pizza With Onion Confit Recipe
Andouille, the classic sausage of Louisiana’s Cajun cuisine, is a richly flavored pork sausage with a serious bite of cayenne pepper. It is used in traditional dishes like jambalaya, etouffée and gumbo. Here it is combined with an elegant onion confit, to bring the concept of a “sausage and onion pizza” to a new level. Serves 6.
- 1/4 cup extra virgin olive oil
- 3 medium yellow onions, peeled,
sliced 1/4-inch thick
- 1/2 cup white wine vinegar
- 2 tablespoons white wine
- 1/2 tablespoon kosher salt
- Pinch of sugar
- 1 pound prepared pizza dough
or one 12-inch to 14-inch
prepared pizza crust
- Extra virgin olive oil for brushing
- 3/4 cup (3 ounces) fontina cheese, shredded
Andouille Sausage Pizza: the spicy sausage and onion confit will have them begging for more.
- 3/4 cup sundried tomatoes in garlic-herbed olive oil, patted dry, sliced or cut in chunks
- 4 ounces andouille sausage links, sliced 1/4-inch thick
- 3/4 cup (3 ounces) mozzarella cheese, shredded
- 2 tablespoons (1/2 ounce) Parmesan cheese, grated
- 2 tablespoons Italian flat parsley, chopped
- Heat olive oil in heavy bottomed saucepan. Add onions, stirring to coat with oil and separate rings. Cook until soft over low heat, 5 to 8 minutes.
- Add vinegar, wine, salt and sugar. Stir; bring to boil.
- Place lid on pan slightly askew; lower heat to simmer and cook for 30 minutes, stirring occasionally.
- Remove lid, keeping at simmer, and continue cooking 30 additional minutes, or until onions are very soft and liquid is reduced. Do not brown or scorch. Remove from heat; set aside.
- Preheat oven to 425°F. If using pizza stone, place in cold oven and preheat.
- If using dough, roll into a 12-inch to 14-inch circle or a rectangle. Place on sheet to transfer to stone or on a pizza pan.
- Brush edges of dough with olive oil. Spread the onion confit over the dough or prepared crust, leaving a 1/2-inch bare edge.
- Sprinkle with Fontina. Sprinkle tomatoes and andouille rounds evenly over. Sprinkle Mozzarella over all.
- Slide onto pizza stone or place baking pan in oven. Bake pizza about 10 minutes, or until golden brown. Sprinkle hot pizza with Parmesan and parsley.
Middle East Pizza Recipe
The flavors of the Middle East—lamb, Kalamata olives, feta—are beautifully seasoned with cumin, cinnamon and fresh mint. The ingredients are served on crackerbread, but are equally enjoyable on a traditional doughy crust. Serves 4.
- 2 tablespoons olive oil
- 1 pound finely ground lamb
- One 14-1/2-ounce can of diced
tomatoes with garlic and onion,
- 1/2 red bell pepper, diced
- 1 tablespoon tomato paste
- 3/4 teaspoon crushed red
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Middle East Pizza is dazzlingly different.
- Finely shredded fresh mint or cilantro for garnish, optional
- 6 (5-inch) crackerbread rounds
- 3 tablespoons Kalamata olives, sliced
- 3 tablespoons pine nuts
- 6 ounces (about 3/4 cup) feta cheese, crumbled
- Preheat oven to 400°F.
- Heat olive oil in 10-inch skillet. Add lamb, breaking up into fine pieces. Cook until just brown.
- Add diced tomatoes, red bell pepper, tomato paste, red pepper flakes, cumin, cinnamon, salt and pepper. Cook at a simmer until quite dry and flavors are developed, about 15 minutes.
- Place the crackerbread rounds on a baking sheet. Divide lamb mixture over each. Sprinkle divided portions of olives, pine nuts and feta cheese over.
- Bake 8 to 10 minutes or until cracker crust is brown and feta is soft and warm. Serve immediately.
Continue To Page 6: Olive Pizza Recipes
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