Pizza with sausage, arugula and grapes

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 600, total fat 31 G., saturated fats 12 G., proteins 18 G., carbohydrates 59 G., fiber 3 G., cholesterol 63 mg, sodium 1422 mg, sugar 9 G.

Make a simple and delicious homemade pizza that looks as sophisticated as if you'd come from a fancy restaurant. To make things easier, use ready-made (store-bought) pizza dough. Roll it out into a large crust, which is baked first without toppings. Then, top the golden crust with ricotta, Cambozola blue cheese, minced Italian spicy sausage, and halved red grapes, and bake again until done. Serve with plenty of fresh arugula on top. The pizza is light, moist, with a savory-sweet flavor, and not overloaded with unnecessary calories.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of chilled pizza dough, at room temperature
4 tsp extra-virgin olive oil
0.5 cup ricotta
2 tsp chopped fresh thyme
60 g of Cambozola cheese, rind removed, cut into 0.5 cm pieces.
2/3 cup red seedless grapes, halved
2 raw hot Italian sausages (about 170 g), remove casings, break the mince into pieces
Half a small shallot, thinly sliced; separate the slices into half rings
1 tbsp. honey
1 cup arugula

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kupaty (fried sausages), yeast dough, grape, shallots, arugula, ricotta cheese, thyme, honey

Cooking the dish according to the recipe:

Place a pizza stone or an inverted baking sheet on the bottom rack of the oven and preheat to 450°F (230°C). Line another inverted baking sheet with parchment paper and brush with 2 teaspoons of olive oil. Stretch the pizza dough onto the parchment paper, pressing gently to form a 10 x 14-inch (25 x 35 cm) rectangle. Prick the dough all over with a fork, leaving space around the edges. Brush with the remaining 2 teaspoons of olive oil. Place the dough (with the parchment paper) on the hot stone or baking sheet and bake until golden brown on the bottom, about 8 minutes.
Sprinkle the ricotta with 1/4 teaspoon of salt and a pinch of black pepper. Remove the crust from the oven and spread the ricotta on top. Sprinkle with thyme and arrange the cheese, grapes, and sausage mixture on top. Transfer it back to the hot stone or baking sheet and continue baking until the meat is cooked through and the crust is golden brown, about 10 minutes.