Sausage Pepper and Onion Stromboli

Sausage Pepper and Onion Stromboli

This dish captures the traditional taste of Italian sausage with peppers and onions, but adds a that delicious taste of a fresh baked crust with sesame seeds. The crust really amplifies the flavor of the sausage and makes a nice portable container for on-the-go families. It has many of the benefits of Lizabetti's Ham and Cheese Stromboli, but also has a more sophisticated combination of tastes. I actually like it better, but my kids prefer the ham and cheese version.

Like our other Italian Dishes, this dish is just plain fun to eat. You can serve it with a spinach salad for a light dinner, or take it to work for lunch.
This also makes great game time munchies when you are watching your beloved Celtics or Patriots.

Ingredients:

• 2-4 Sweet or garlic Italian sausage
  
• 1 ball of pizza dough, I get mine at a local pizza joint. Allow the dough to rise before using.
  
• 6-8 oz Mozzarella cheese, shredded
• 1 portabello mushroom cap
• 2 tablespoons pickled pepper rings
• 1/2 onion, coarsely chopped
  
• 1 handful of corn meal
• 1 tablespoon of olive oil
• 1 tablespoon of milk
• 2 table spoons of sesame seeds
• 1-2 teaspoons garlic, chopped
  

Directions:

1. Brush the mushroom cap with garlic and olive oil. .
   
2. Grill for 8 minutes per side over medium high heat. If you do not have a grill, you can use a non-stick pan.
3. Slice the mushroom and let stand for a few minutes.
   
4. Grill sausages slowly over medium heat, allow the grease to drain. You can cut the sausage in half length-wise after it is browned to help speed the cooking process. I grilled the sausage and mushrooms at the same time, though the sausages take at least 30 minutes.
   
5. slice the sausage into disk shaped pieces about 1/4 inch thick.
   
6. Roll out the dough, using the corn meal to prevent sticking to your board.
7. Lay out the dough on a cookie sheet.
8. Spread the sausage on the dough, top with onions, peppers, and mushrooms.
   
9. Spread the shredded cheese over top.
10. Roll up the dough around the ingredients.
11. Press down the ends with a fork to seal, this is important so that you do not lose your cheese.
12. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven.
13. Brush the surface of the dough with milk, this will help the sesame seed stick to the dough.
14. Sprinkle with sesame seeds.
15. Bake at 375^o for 30 minutes.
16. Let stand at room temperature for at least 10 minutes before cutting.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Ham and Cheese Stromboli

If you are wondering what to do with your left over Easter Ham, here is a great way to serve it without a lot of work. The taste of the ham and Swiss cheese is very similar to the taste of Chicken Cordon Blue, but this dish travels a bit better.

Like our other Italian Dishes, this dish is a great crowd pleaser. You can serve it as an appetizer to company, or take it to work for lunch.
This also makes great game time munchies when you are watching your beloved Celtics or Patriots.

Ingredients:

• 2-4 slices of ham
  
• 1 ball of pizza dough, I got mine at a local pizza joint. Allow the dough to rise before using.
  
• 6-8 oz Swiss cheese, shredded
• 1 handful of corn meal
• 1 tablespoon of olive oil
  

Directions:

1. Place the ham in a frying pan over medium heat.
   
2. Cook for at least 3 minutes on each side, or until lightly seared. This helps get rid of some of the water, which prevents your stromboli from exploding in the oven. It also concentrates the flavor and makes it smokier.
   
3. Roll out the dough, using the corn meal to prevent sticking to your board.
4. Lay out the dough on a cookie sheet.
5. Cut the ham into strips and spread evenly over the dough.
6. Spread the shredded cheese over the ham.
7. Roll up the dough around the ingredients.
8. Press down the ends with a fork to seal, this is important so that you do not lose your cheese.
9. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven.
10. Brush the surface of the dough with olive oil.
11. Bake at 375^o for 30 minutes.
12. Let stand at room temperature for at least 10 minutes before cutting.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Pizza Arabiata

I had a pizza like this at a brick oven pizzeria in New England. I am not sure if all the ingredients are the same, but the taste really captured the spirit of the original pie. Combine this pie with other pizzas in our Italian Food Page to make a great pizza smorgasbord dinner. This is a great way to feed a large number of guests with good variety.

If you see some steps and pictures from other recipes, it is because I usually make more than one food at once and share the steps. For example I made this pizza at the same time that I made the Pizza Bianca Verdi, and Pizza Quattro Carnita. That night each person in the family got to have their favorite and I had lots of good leftovers for lunch.

This pizza is also great for outdoor grilling, especially if you have an outdoor stone oven like the Stone Pony. If you do cook it on a grill you will need to experiment with temperatures and cooking times. As a general guide line, keep the heat low, cook it covered, and cut the time in half.

The gap in the middle of the pizza helps to make the crust crispier. This is especially important if you grill it outdoors because the bottom is so much hotter than the top. In Europe they often break a raw egg in the middle toward the end of the cooking and put the pizza back in the oven. In this case the pizza should be cooked until the egg whites are opaque, but the yoke is still runny. One time in Grenoble I sent the pizza back because the egg whites were still runny.

Ingredients:

• 1/2 lb ball of pizza dough. I bought mine at a local pizza parlor.
  
• 2 Links fresh Italian sausage, grilled
  
• 1-2 fresh tomatoes, diced
  
• 1 fresh Italian pepper
• 1 yellow onion
• 1-2 Portabello mushrooms, grilled
• 2 Oz. smoked salami. Use your favorite salami.
• 6 black dry cured Moroccan or French olives
• 6 Martini olives
• 2 slices of ham, diced
• 1 teaspoon dry oregano
• 1 teaspoon garlic
• 1/8 cup extra virgin olive oil
• 8 oz mozzarella cheese, shredded
• 1/2 oz Romano Cheese, grated
  

Directions:

1. Dice the tomatoes and place in a colander over a bowl.
2. Lightly salt the tomatoes and mix in some dry oregano. Leave to drain. Reserve the juice of the tomato, you can use it in sauce, but I just drink it! Unbelievable taste.
   
3. Roll out the dough and brush with olive oil and garlic. Set aside.
   
4. Grill the sausage over low heat for about 30 minutes.
   
5. Rub the mushrooms with garlic and brush with olive oil.
   
6. Grill the mushrooms, fin side down first. Flip after 5 minutes and cook for an additional 5 minutes.
7. Grill the peppers and onions individually.
8. Slice the sausage.
9. spread the tomatoes on the dough, cover with the Romano and some of the Mozzarella.
10. Add the rest of the goodies, and sprinkle the rest of the cheese over the top.
    
11. Bake at 425^o F for 30 minutes.
12. Let stand for 5-10 minutes before cutting.
    
13. If desired, sprinkle with crushed red peppers

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Pizza Quattro Carnita

I will not claim any authenticity in the name of this pizza, Quattro Carnoso would probably be more accurate, but I like the sound of Quattro Carnita. Basically I am trying to convey the idea of four meats, but there is stuff besides meat on each quarter.

This is really four pizza's in one. Moving clockwise from the top:

1. Fresh tomato, bacon, onion, and black olive
2. Smoked salami, black olive, and fresh tomato
3. Italian sausage, Italian peppers, grilled onions, and fresh tomato
4. Ham, green olive, and fresh tomato

The only problem with this pizza is that it is difficult to share. I did manage to cut it into eight pieces so that both Lizabetti and myself could try each section, but no more than 2 people can get a share. This is the perfect pizza for two people. If you have company, I suggest making 4 whole pizzas.

This pizza is great to make outdoors in the Stone Pony or in you standard indoor oven. I think that you will agree that this pizza makes a nice addition to Lizabetti's collection of Italian recipes.

Ingredients:

• 1/2 lb ball of pizza dough. I bought mine at a local pizza parlor.
  
• 2 Links fresh Italian sausage, grilled
  
• 1-2 fresh tomatoes, diced
  
• 1 fresh Italian pepper
• 1 yellow onion
• 2 strips of cooked bacon, can be microwaved at 1 minute per strip
• 1-2 Portabello mushrooms, grilled
• 2 Oz. smoked salami. Use your favorite salami.
• 6 black dry cured Moroccan or French olives
• 6 Martini olives
• 2 slices of ham, diced
• 1 teaspoon dry oregano
• 1 teaspoon garlic
• 1/4 cup extra virgin olive oil
• 8 oz mozzarella cheese, shredded
  

Directions:

1. Dice the tomatoes and place in a colander over a bowl.
2. Lightly salt the tomatoes and mix in some dry oregano. Leave to drain.
3. Roll out the dough and brush with olive oil and garlic. Set aside.
   
4. Grill the sausage over low heat for about 30 minutes.
   
5. Rub the mushrooms with garlic and brush with olive oil.
   
6. Grill the mushrooms, fin side down first. Flip after 5 minutes and cook for an additional 5 minutes.
7. Grill the peppers and onions individually.
8. Slice the sausage.
9. roll out 2 stick shaped pieces of dough and criss-cross over the base. This forms a border between the 4 sections.
   
10. spread the tomatoes on the dough, cover with cheese.
11. build the slices as follows:
    1. Sausage, peppers, onions
    2. ham, green olives
    3. bacon, black olives, onions
    4. Salami, black olives
12. Top each section with additional cheese.
13. Bake at 425^o F for 30 minutes.
14. Let stand for 5-10 minutes before cutting.
    
15. If desired, sprinkle with crushed red peppers and serve with ice cold beer. Mangiare!
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Pizza Bianca Verdi

Vegetarian pizzas run the risk of being tasteless or boring. Not the case with this pizza which incorporates flavors that work together well. The taste of grilled Portabello mushrooms and eggplant combine with the cheese, onions, peppers and spinach to create a real treat. Add some fresh basil and the flavor is out of this world.

The name of this pizza means white green pizza. White because it has no tomato sauce, and green because of the spinach and basil. This is a great candidate for cooking in the Stone Pony.

Hint: Even though many steps in this recipe call for grilling, you can achieve the same taste by brushing the ingredients with olive oil and searing in a non-stick pan.

Ingredients:

• 1/2 pound pizza dough ball. I bought mine at a local pizza parlor, but you can make your own if you like.
  
• 1 small eggplant, sliced.
  
• 1 yellow onion
• 2 Portabello mushroom cap
• 1 Italian pepper
• 1/2 cup chopped spinach
• 3-4 leaves of fresh basil, chopped coarse.
• 1/4 cup extra virgin olive oil
• 4 oz Gorgonzola cheese
• 4 oz mozzarella cheese
  

Directions:

1. Roll out the dough, brush with olive oil and garlic and set aside.
   
2. Slice and salt the eggplant, set aside to shed water.
   
3. Slice the onion, drizzle with olive oil and grill until caramelized. You can also sear in a non-stick pan.
4. Rub the mushroom caps with garlic and brush with olive oil and grill. It is important to grill fin side down first.
5. Blot dry the eggplant, brush with olive oil and grill. It is also possible to broil the eggplant 10 minutes on each side.
6. Slice the Italian pepper into rings, brush with olive oil and grill quickly, being careful not to let it get mushy.
7. Layer the eggplant on the dough followed by the Gorgonzola cheese and the spinach. Save some of the spinach.
   
8. Layer all the rest of the ingredients, top with chopped basil, the rest of the spinach and the mozzarella cheese.
9. Bake for 20-25 minutes at 425^o F.
10. Let stand for at least 5 minutes. If desired sprinkle with crushed red pepper for a little extra pizazz.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Rustica Shrimp-Gorgonzola Pizza

This pizza is a great change of pace and takes almost no time to make. It is lighter on the dough than most pizza and has a crisp flavor that stands up to beer or wine. Serve this with a fresh spinach salad for a complete satisfying meal. In this summer time I will make this for you outdoors in the Stone Pony, my outdoor stone oven.

Ingredients:

• 1/2 lb. Ball of Pizza Dough, make your own if you like, I bought mine from a local pizza shop.
  
• 8-10 Large Uncooked Frozen Shrimp
• 1 Large Tomato, diced
• 1 Tbs. Dry Oregano
• 2 Slices of Cooked Bacon, or 3 Slices of Prosciutto
• 10 Green Olives, Sliced.
• 10 Dry Cured Moroccan or French Black Olives, Sliced
• 4-6 Oz. Gorgonzola Cheese, Shredded
• 1/2 oz grated Romano Cheese.
  
• Black pepper
• Sea Salt
• Extra Virgin Olive Oil
  
• 

Directions:

1. Make sure the dough is thawed, leave out to rise. Make sure you cover it so it does not dry out.
   
2. Lay down a layer of cornmeal on your bread board.
3. Roll out the dough over the cornmeal. This will keep it from sticking and will give it a rustic flavor.
4. Brush the dough with olive oil. Leave in a warm place to rise further. At our house we put it on top of the drier. However, this often causes our cats to do horrible things to the dough, so be careful.
   
5. Wash the frozen shrimp in cool water. If it is already thawed, wash it anyways.
   
6. Place shrimp in a small mixing bowl, add 1 tsp Oregano, sprinkle with sea salt and drizzle with olive oil. Mix, cover, and set aside at room temperature. Make sure that it is completely thawed before you put it on the pizza. I like to make sure it is room temperature because it cooks better.
   
7. Place the diced tomatoes in a small colander. Salt, pepper, and add the rest of the Oregano. Mix.
8. Let the tomatoes drain into a bowl while you do the rest of the work. Draining the tomatoes now helps keep your pizza crispy.
   
9. Spread the cheese on the dough and top with the tomatoes. Set aside about 1 handful of cheese.
   
10. Add the olives and bacon (or proscuito)
11. Cut the shrimps in half and distribute evenly over the pizza. Hint: Leave the very center of the pizza with less ingredients, this will prevent the pizza from being soggy.
12. Sprinkle the remaining handful of gorganzola over the top.
13. Bake for 20-25 minutes in a 400^o F. (205^o C.)oven.
14. Sprinkle the Romano cheese over the top.
15. Curl up in front of the TV and watch a Celtics game and eat this pizza with an ice cold beer.
    

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved