Wednesday, November 4, 2009

If Peter Piper had a peck of peppers...

I like to think he'd pair them with sausage. Because why wouldn't you?

Sausage and peppers is delicious. Just by itself, fried up together in a pan, it's divine. It already sounds like pizza. And it tastes like it, too.

Pepperoni may be the number one topping choice, on 36 percent of U.S. pies, but sausage and peppers both show up in the top five. This isn’t that kind of pizza, though. This pie is modeled after the classic sandwich of sweet or spicy links smothered in sautéed onions and red and green peppers.

And while this is a pizza that has been tried and savored and nommed again and again, you get this pizza today because of a special request on the Bump last night. There was a page...kind of like the Batsignal. A call for help from Susan. She had some peppers and sausage and sauce and tortelloni and wanted to do something a little different with them. I made some suggestions, but her ingredients reminded me of this pizza.

So here it is. Mangia!

Sausage and Peppers Pie

1 pizza crust
1 pound hot or sweet Italian sausage, bulk or removed from casing (For the real gourmets, use half sweet and half hot.)
1 red pepper, sliced
1 green pepper, sliced
1 medium sweet onion, sliced
2 cloves garlic, minced
1 c. petite diced tomatoes
¼ c. red wine (No wine? Leave it out.)
1 T. sugar
2 T. fresh parsley, chopped (or about half that dried parsley)
½ c. shredded mozzarella
½ c. grated parmesan

Preheat oven to 400 degrees. Place pizza crust on baking sheet.

In large skillet, sauté sausage, peppers, onion and garlic until meat is cooked through and onion is translucent. Drain excess grease. Add tomatoes, wine, sugar and parsley and stir. Simmer 15-20 minutes, uncovered, stirring occasionally. Spread sauce over crust, but watch it. Depending on your tomatoes, this sauce might be a little juicy. You don't want that. If your sauce is too liquidy, use a slotted spoon to drain off some of the juice as you spread it on the pizza.

Sprinkle with cheeses. (There isn’t a lot of cheese here, because it should complement, not camouflage the flavor of the peppers and onions. You want more cheese? It’s your pizza…do whatever you want with it.)

Bake 15 minutes.

Extra Extra!!!

Tasty Tidbit – According to New York City hotspot “21,” legendary entertainer Frank Sinatra passed the time while waiting for his dinner in his own special way… by popping hot and spicy Italian cherry peppers.

2 comments:

  1. This sounds absolutely delicious! Sausage and Peppers are my favorite, but I never thought of turning them into a pizza. Thanks for the great blog!

    ReplyDelete