Pizza Sausage Recipe

Where can I find this recipe?

I was watching the Food Network and it's The Food Loft with Alex G. and she's making this pizza that you first put in a skillet, and you add carmalized onions, sausage, mozerella cheese, then you put it in the oven. Where can I get this recipe? I tried the food network site but I can't find it? Thanks! She also makes a dessert pizza with cranberries or something, then uses the leftover dough to make some twisty thing.

Directions

Preheat oven to 350 degrees F.

In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping.
Basic Pizza Dough:

* 2 1/4 teaspoons active dry yeast
* 1 1/2 cups warm water (about 110 degrees F)
* 3 1/2 cups all-purpose flour, plus additional for rolling dough
* 2 teaspoons kosher salt
* 1/2 teaspoon ground white pepper
* 1 scant tablespoon honey
* 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays

In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour
should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.
Lamb Sausage and Caramelized Onions Topping:

* 1 teaspoon extra-virgin olive oil, plus more for drizzling
* 12 ounces spicy lamb sausage, casings removed
* 2 small red onions, peeled and thinly sliced
* 1/2 teaspoon honey
* 1 cup mozzarella cheese, cubed
* 1/2 cup basil leaves, stemmed, washed and dried

In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy.

Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey.

Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra-virgin olive oil

Yield: 4 (6-inch pizzas)

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

* 2 cups red wine
* 1/3 cup confectioners' sugar plus additional for dusting, if desired
* 2 pints fresh blackberries
* 1/2 cup ricotta cheese
* 1/2 orange, zested
* Kosher salt
* 2 baked 6-inch pizzas (without topping)

Directions Fruit Pizza

Preheat the grill (or, alternatively, the oven to 350 degrees F)

In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners' sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside.
Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend.

Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: if the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries. Top the pizzas with the fruit and serve immediately. Dust with additional powdered sugar, if desired.

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