Howlin' Chili-Cheese Pizza

 

My kids have always loved this pizza at Halloween time and often cut the cheese slices to create a jack-o-lantern face on the pizza.  I like it that I can have dinner on the table in about 30 minutes flat!

Howlin’ Chili-Cheese Pizza

1 lb. bulk sausage

8 oz. can tomato sauce
½ cup chili beans with juice
1/2 tsp. chili powder
1 cup shredded cheddar cheese, divided use
1 - pre-baked pizza crust
3-4 slices Monterey Jack or Colby Jack cheese
Cilantro, sour cream, sliced olives, for garnish

In a large sauté pan, brown sausage over medium heat until meat is no longer pink, approx. 10-12 minutes.  Drain fats, then stir in tomato sauce, chili beans, and chili powder. Bring mixture to a boil, then reduce heat and simmer for 4-5 minutes. Spread cheddar cheese over pizza crust; top with prepared sausage mixture. Cut desired Halloween shapes from cheese slices and place onto pizza.  Bake in preheated 425 degree F. oven for approx. 20-22 minutes or until chili topping is hot throughout and cheese is melted and bubbly.  Let pizza set for 5 minutes before slicing.  Garnish slices with sour cream, cilantro, and sliced olives, as desired.

Now You're Spookin',

Chef Alli

Sudia's Pizza Loaf

As seen on WIBW 13 News at 4 with Ralph Hipp, July 27, 2011. 

Ready for the oven!

Sudia’s Pizza Loaf
1 loaf (1 pound) frozen bread dough, thawed in fridge
1 pound ground sausage
1 medium onion finely chopped
1 can (8oz) tomato sauce
1 can (sliced) black olives
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon garlic salt
2 cups shredded mozzarella cheese (or use 1 cup mozzarella and 1 cup cheddar, if preferred)
1 egg beaten with 1 Tbs. water (this is egg wash)
Italian seasoning, for garnish
Grated parmesan, for garnish

Place dough in a greased bowl and let rise in a warm place until doubled in size.
In a large skillet, cook sausage and onion over medium heat until meat is cooked, drain. Stir in tomato sauce, black olives and seasoning; bring to a boil. Reduce heat, simmer uncovered for 30 minutes, stirring occasionally. Cool completely.

Punch dough down. Place dough onto a large, greased jelly roll pan (approx. 15 x 12 inches); roll or press dough to edges of pan, then spread prepared, cooled filling lengthwise down center third of dough. Sprinkle cheeses over filling.
On each long side of dough, cut several 1-inch-wide strips about 2- 1/2 in. into center. Starting at one end, pull alternating strips at an angle up and across filling, pinching to seal dough in places, if needed to hold in filling. Brush pizza roll with egg wash, then sprinkle Italian seasoning and parmesan on top, as garnish.

Bake in preheated 350 degree F. oven for 30-35 minutes or until golden brown and hot throughout.

Now You're Cookin',

Chef Alli

DEEP Dish Pizza in Your Cast Iron Skillet!

1 1/2 Tbs. extra virgin olive oil
1 package of your favorite pizza crust mix, prepared according to pkg directions, or 1 softball-size ball of pizza dough
8 oz. can pizza sauce
8 oz. shredded mozzarella cheese
2 cloves garlic, minced
1/2 tsp. dried oregano flakes
1/4 tsp. red pepper flakes
1/4 red onion, thinly sliced
4-5 button mushrooms, thinly sliced
1 oz. turkey pepperoni slices
1 cup fresh spinach leaves, chopped

Heat oven to 400 degrees F.  Coat a 9-10 inch cast iron skillet with 1 Tbs. olive oil.  Place dough into prepared cast iron skillet; roll or press out across bottom and part way up sides of skillet.  Spread pizza sauce over dough, then sprinkle half of cheese over sauce. In a small bowl, toss garlic, oregano, red pepper flakes, onion, mushrooms, pepperoni and spinach together with 1/2 Tbs. olive oil; spread over cheese.  Top pizza with remaining half of cheese.  Bake, uncovered, for 25-30 minutes or until crust is golden brown and cheese is bubbly.  Let set 5 minutes before cutting into slices.