Pizza with meat sides
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Bake a pizza that won't leave any crust behind, because its edges are just as delicious (or maybe even more so) than the mouth-watering, gooey center. Before baking, the edges of the dough are sealed with a meat filling of Italian sausage, sautéed with bell peppers and mixed with pieces of provolone cheese. Choose between sweet or spicy sausage for the edges, depending on your preference. The center of the pizza is topped with marinara sauce and shredded mozzarella. And as an added bonus, the super-crispy crust is achieved thanks to a thin layer of cornmeal on the dough.
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.
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:
- 1 tbsp extra-virgin olive oil + extra for greasing
- 220 g raw sweet or hot Italian sausage, casings removed
- 1 red bell pepper, finely chopped
- 60 g provolone cheese, diced
- Cornmeal, coarsely ground, for dusting
- 450 g chilled pizza dough, room temperature
- 1/3 cup marinara sauce or pizza sauce
- 1 tbsp. grated mozzarella (about 110 gr.)
- 1/4 tsp fennel seeds, crushed
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Recipes with similar ingredients: kupaty (fried sausages), sweet pepper, provolone cheese, corn flour, yeast dough, marinara sauce, pizza sauce, mozzarella cheese, fennel seeds
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Heat olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until darkened, about 5 minutes. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and let cool, then stir in the diced provolone.
- Sprinkle a 14-inch (37 cm) round pizza pan with cornmeal. Place the pizza dough on it and press it into a 12-inch (32 cm) circle with your fingertips (lightly oil your hands if the dough is sticky). About 1/2 inch (1 cm) from the edge of the dough, spread a thin strip of the sausage mixture around the entire circumference of the pizza crust. Lift the edge of the dough and carefully fold it over the filling, sealing it inside.
- Gently flatten and stretch the center of the dough so the pizza is about 12 inches (30 cm) in diameter. Spread the sauce in the center of the crust and top with mozzarella. Brush the edges of the crust with olive oil and sprinkle with fennel seeds. Bake until golden brown, 15-18 minutes.
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