Monday, November 22, 2010

Sicilian Sausage Stuffed Pizza

Here is another favorite from the Weight Watchers cookbook. This one is 5 points a slice.


1/2 pound fully cooked smoked chicken sausage, coarsely chopped
1 pound fresh cremini mushrooms or white button mushrooms, sliced
1 medium onion chopped
1 large garlic clove, minced
1/2 cup shredded part skim mozzarella cheese
1/4 cup part skim ricotta
1/4 cup grated romano or parmesan cheese
1/2 recipe Basic Pizza Dough at room temp.

Preheat oven to 500 degrees.
Spray a large skillet with nonstick spray and set over medium heat. Add the sausage and cook until lightly browned, about 5 minutes. Transfer to a bowl. Add mushrooms and onions to skillet. Cook stirring occasionally until mushrooms give off liquid, it evaporates and the mushrooms are golden, about 10 minutes. Stir in garlic and cook 1 minute. Add mushroom mixture to sausage; let cool. Stir in mozzarella, ricotta, and romano cheese.
Sprinkle a work surface lightly with flour. Turn dough onto surface; knead lightly. Cut dough in half. With a lightly floured rolling pin, roll half dough into a thin 12 inch circle. Transfer circle of dough to a nonstick pizza pan or large baking sheet, gently pulling the dough back to a 12-inch circle. Spread the filling onto the dough to 3/4 inch from the edge. Brush around the outer edge with water.
Roll remaining dough into a 12 inch circle and place on top of the filling. Press the edges together to seal, then crimp the edges/ Cut five slits in the top of the dough. Bake until the crust is golden, about 15 minutes. Let cool 5-10minutes and serve hot, or let the pie cool on a rack and serve at room temperature. Cut into 8 slices.

Basic Pizza Dough


1 1/2 cups warm water
1 tsp sugar
1 package active dry yeast
1 Tbsp olive oil
4 1/4 cups all purpose flour
1 1/2 tsp salt

In a large bowl combine the water, sugar,and yeast; set aside until foamy. Stir in the oil, flour,and salt until the dough starts to gather around the spoon. Turn the dough onto a lightly floured surface; knead until the dough is smooth and elastic, about 10 mins.
Spray a large bowl with nonstick spray and put the dough in the bowl. Cover the dough lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about one hour.
Punch down the dough, then cut in half. Refrigerate or freeze in floured zip-close freezer bag at this point or use as directed in the recipe.

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