MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot Sausage Cast-Iron Skillet Pan Pizza
 Categories: Pork, Vegetables, Breads, Herbs, Cheese
      Yield: 4 Servings

      1 c  Diced canned tomatoes
      2 tb Dried tomato paste
      1 cl Garlic; crushed
      1 ts Oregano
      1 pn Sugar
      1 pn Salt
           Basil; a few leaves, torn,
           - plus:
           Basil leaves;
           - torn, to serve
      1 lb Ball dough; from market
           EVOO; for drizzling
    1/4 c  EVOO; for brushing
    1/2 lb Hot Italian sausage
      1 tb Corn meal
    1/2 tb A-P flour
           Salt & pepper
           Crushed red pepper flakes
      2 c  Mozzarella cheese; shredded
    1/4 c  Pecorino cheese; grated
      2 tb Water
      1 tb Acacia honey
      1 ts Calabrian chili paste or
           - chile flakes
           Basil leaves

  Set oven @ 550°F/288°C, as high as it goes, with rack at center.
  Preheat cast-iron skillet, 10 to 12", over medium-high heat.
  Preheat a second smaller cast-iron or other skillet over
  medium-high heat for the sausage.

  Gather your ingredients.

  In a food processor, whizz up sauce: tomatoes, paste, garlic,
  oregano, sugar, salt, and a few leaves of basil.

  Stretch dough into an even round that will cover large skillet.

  Drizzle a little EVOO in smaller skillet. Cut sausage from casing,
  add to pan and lightly brown and crumble. Turn pan off.

  Sprinkle a little corn meal and flour in larger skillet and press
  dough into and up sides as much as possible. The pan is
  hot--reminder. Brush the dough with EVOO and season with a little
  salt and pepper or red pepper flakes. Top the dough with the sauce
  and sausage, scatter the cheeses over the sausage, and place in
  oven.

  To the sausage skillet, add a little water, honey, and chili paste,
  and stir to combine. Reheat your pan if it's not warm enough to
  heat the honey.

  Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle
  or brush the pizza with the chili honey mixture and top with torn
  basil.

  Recipe by Rachael Ray

  Recipe FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Archives

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