Spicy Sausage Pizza:
½ lb hot Italian sausage, removed from casings
16 oz pizza dough, store-bought or homemade
1 cup tomato sauce
3⁄4 cup ricotta cheese
½ red onion, thinly sliced
1 cup mozzarella cheese, shredded
1 chili, sliced (or 1 tsp chili flakes)
Directions:
1. Preheat oven to 350 F. Add sausage coins to skillet and fry on medium heat until done.
2. Layer each naan bread in the following order: 1/2 cup pizza sauce, 1/2 cup mozzarella, half of sausage link coins, 1/4 cup of ricotta in dollops with a teaspoon, spices (optional).
3. Bake 15-17 minutes, until cheese is bubbly and naan is toasty. Remove, and allow to cool for a few minutes before slicing.
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White Mushroom Pizza:
16oz pizza dough, store-bought or homemade
1 tbsp oil
2 cups mushrooms, sliced
3 cups spinach, chopped
3 garlic cloves, minced
1 tsp fresh thyme leaves
1 tsp rosemary, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, sliced
salt and pepper to taste
Directions:
1. Preheat oven to 450 degrees F. Lightly coats a baking sheet or pizza pan with olive oil.
2. Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
3. Stir in mushrooms, thyme, and oregano. Cook, stirring occasionally until mushrooms are tender and browned about 5-6 minutes; season with salt and pepper, to taste.
4. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to a prepared baking sheet or pizza pan.
5. Top with mozzarella, dollops of ricotta and mushrooms.
6. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
7. Serve immediately.
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Grilled Veggie Pizza:
2 tbsp olive oil
½ red bell pepper, sliced
½ orange bell pepper, sliced
1 zucchini, thinly sliced
½ cup red onion, sliced into rings
2 tsp Italian seasoning
Salt and pepper to taste
16 oz pizza dough, store-bought or homemade
½ cup tomato sauce
½ cup ricotta
½ cup mozzarella cheese
Directions:
1. In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.
2. Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes, and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.