Sweet Pepper and Sausage Pizza

Sweet Pepper and Sausage Pizza 

Round two of pizza, Slow Jams style!   

Recipe…

1 lb raw pizza dough (available at your local grocery store or favorite pizza place)

1/2 Jar Sweet Pepper Slow Jams

1/2 Pound Sausage, cooked and chopped into bite size pieces (we used Corridor Sausage Co. Spicy Italian Sausage). 

1/2 Cup Ricotta Cheese 

4 cloves garlic, chopped 

Preheat the oven to 400 degrees.  You may use a pizza stone or baking pan, but be sure to grease the baking pan if that is what you are using.  

Brown the sausage in a medium sauté pan.  Remove cooked sausage and sauté chopped garlic for 2 minutes on medium heat.  

In a separate mixing bowl, stir together ricotta and garlic.  Salt and pepper to taste. 

Spread pizza dough onto baking pan as uniformly as possible.  Note: Pizza dough can be rather unruly, so you may not get a perfect circular shape.  We like all shapes and sizes and think it’s more fun that way - just try to create a uniformly thick pizza canvas so everything cooks evenly. 

Spread 1/4 cup of Sweet Pepper Slow Jams on the pizza dough, leaving 1/4-1/2 inches of dough around the edge. Spread the ricotta mixture evenly on top of the jam.  Sprinkle sausage on top of the ricotta. Take remaining 1/4 cup of Sweet Pepper Slow Jams and dollop liberally over the pizza.  

Bake pizza for 15-20 minutes until the crust is nice and golden brown. Let finished pizza sit for 5 minutes before slicing.  

Sausage and Sweet Pepper Stuffed Portabellas

This dish is usually gobbled up within seconds of hitting the table.  While we use whole portabellas, feel free to use smaller button mushrooms, bell peppers – whatever catches your eye at the market and seems like it could hold such wonders.     

Recipe…

1 lb Corridor Sausage Vietnamese Chicken Sausage

1 Cup Chopped Fresh Spinach

½ Cup Slow Jams Sweet Pepper Jam

5 Large Portabella Mushrooms

Preheat oven to 400 degrees and grease a baking sheet.  Hull the mushrooms so there is room to stuff them.  Place the inside mushroom pieces into a mixing bowl and add the Vietnamese Chicken Sausage, spinach and Sweet Pepper Jam.  Mix all ingredients until they are combined and stuff each mushroom. 

Bake the mushrooms at 400 degrees for 30 minutes.  After 30 minutes, you’re your broiler on and broil mushrooms for 5-8 minutes, keeping an eye on them so they don’t burn.  Serve in wedges, halves or individual caps.