Sausage, Tomato, and Artichoke Heart:

Sausage, Tomato, and Artichoke Heart:
Sausage, Tomato, and Artichoke Heart:

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    * 1/2 pound hot Italian sausage, casing discarded and the sausage chopped

  • 1/2

    * 1/2 cup finely chopped onion

  • 1

    * 1 large garlic clove, minced

  • 1/2

    * 1/2 teaspoon crumbled dried oregano

  • 1/2

    * 1/2 teaspoon crumbled dried basil

  • 1

    * 1 (14-ounce) can Italian tomatoes, drained, chopped fine, and drained well again in a colander

  • 1

    * 1 (6-ounce) jar marinated artichoke hearts, drained, rinsed and patted dry

  • 1/2

    * 1/2 cup coarsely grated mozzarella

  • 1/3

    * 1/3 cup freshly grated Parmesan

  • * Salt and freshly ground black pepper

Directions

In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl. Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.

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