Meat pizza with sausages

Name: Meat pizza with sausages
Total time: 2 h
Yield: 6
Ingredients: warm water - 700 ml; dry yeast - 7 g; flour - 1 kg; pureed tomatoes - 800 ml; garlic - 2 teeth; dried marjoram - a pinch; salami sausage - 150 g; meat ready - 300 g; cheese - 150 g; red onion - 1 pc (optional); salt pepper; olive oil; olives - 100 g

Cookinero 1 Nov 2022

19130

Crispy pizza with yeast dough.

How to cook Meat pizza with sausages

Step 1

Pour yeast into warm water, mix and leave for 20 minutes. Pour flour, a pinch of salt into the bowl of the combine, pour water with yeast. Knead the dough. Leave in a warm place to rise for 1 hour. Divide the dough into 4 parts and roll out. Leave for 10 minutes.

Step 2

For the sauce, fry the garlic in a saucepan in oil, add the tomatoes, salt, pepper, marjoram, and heat. Cut sausage and onion into slices. Grate the cheese.

Step 3

Put the sauce on the dough, spread the meat, onions, olives and sausage, sprinkle with cheese. Bake until golden brown for about 20 minutes. Bon appetit!

Your support is the fuel that keeps my creativity alive. If you enjoy my content, please consider buying me a coffee. Every cup counts — thank you for being amazing!

Cooking time: 2 h

Servings: 6

Ingredients

warm water - 700 ml

dry yeast - 7 g

flour - 1 kg

pureed tomatoes - 800 ml

garlic - 2 teeth

dried marjoram - a pinch

salami sausage - 150 g

meat ready - 300 g

cheese - 150 g

red onion - 1 pc (optional)

salt pepper

olive oil

olives - 100 g

Where to Buy Ingredients

Meat pizza with sausages - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of sausage?

Absolutely! Feel free to substitute the sausage with any kind you like, such as Italian sausage, chorizo, or even sliced pepperoni. Just adjust the cooking time if needed, depending on the sausage you choose.

I don't have fresh tomatoes. Can I use canned?

Yes, canned crushed tomatoes or tomato sauce work perfectly well. Use about the same quantity as you would fresh tomatoes and adjust seasoning to taste.

How long can I store leftover pizza?

Leftover pizza should be stored in an airtight container in the refrigerator and will be good for up to 3-4 days.

Can I freeze this pizza?

Yes, you can freeze the pizza either before or after baking. To freeze before baking: assemble the pizza on a baking sheet, freeze until solid, then wrap tightly in plastic wrap and aluminum foil. Bake directly from frozen, adding a few extra minutes of cooking time. To freeze after baking: let the pizza cool completely, then wrap tightly and freeze.

Any tips for a crispier pizza crust?

Preheat your oven with a pizza stone or baking steel inside for at least 30 minutes before baking. This will help give you a crispier crust. You can also brush the rolled-out dough with olive oil before adding the sauce.

Can I make this recipe vegetarian?

Yes! Simply omit the sausage and add more vegetables. Some great vegetarian toppings would be bell peppers, mushrooms, spinach, or artichoke hearts.

How can I adjust the recipe to make more or less pizza?

The recipe makes 4 individual pizzas. To make more or less, simply adjust the ingredient quantities proportionately. For example, to make 2 pizzas, halve all the ingredients.

What if I don't have marjoram? Is there a substitute?

Yes, you can substitute marjoram with oregano, thyme, or Italian seasoning. Use the same amount as the marjoram called for in the recipe.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Total Reviews:

Cookinero

Salads with egg, Salads with green onions, Salads with vegetables, Salads with mayonnaise, Salads with chicken stomachs,

Chicken Gizzard Salad

Total Reviews:

A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t

Cookinero

Yeast-free Easter cake

Grissini with garlic butter

Peppers stuffed with meat in a saucepan

Rassolnik

Pork escalope in a frying pan

Meat with dried mushrooms