Parmesan Cream and Sausage Pizza
Back
Parmesan Cream and Sausage Pizza
Open in full-screen mode

Parmesan Cream and Sausage Pizza

Preparation
45 MIN
Cooking
15 MIN
Waiting
2 H
Servings
6

Ingredients

Dough

Topping

Preparation

Dough

  1. In a large bowl with a wooden spoon, or in a stand mixer using the dough hook, combine the flour, yeast and salt. Add the water and stir until a soft ball forms. Knead the dough for about 5 minutes on a floured work surface or in the stand mixer until smooth.
  2. Shape the dough into a ball and place in a clean, lightly oiled bowl. Turn the dough to lightly coat with oil. Cover with a damp cloth and let rise in a warm, humid place for about 2 hours or until the dough has doubled in volume.

Topping

  1. With the rack in the middle position, preheat the oven to 450°F (225°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper.
  2. In a bowl, combine the cream and lemon juice. Let rest for 5 minutes. Stir in the Parmesan cheese. Set aside.
  3. With your hands, shape the sausage meat into 1/2-tsp (2.5 ml) meatballs. Set aside.
  4. On a floured work surface, roll out the dough as thinly as possible until it is roughly the same size as the baking sheet. Place the dough on the sheet.
  5. Spread the cream over the dough. Top with the onion and sausage meatballs. Season with pepper. Bake for about 15 minutes or until the crust is golden brown.
  6. Sprinkle with the parsley. Cut into squares and serve piping hot.

Comments

  1. So decadent and delicious!

  2. Omg, so delicious. Didn't know what to expect and it was more than expected.

  3. Sandra S. - you need to use really good quality heavy cream for it to thicken up with the lemon juice.

  4. The Parmesan cream was a little bit too runny for our liking and it needed to be baked longer than 15 minutes but despite that, it was delicious and I would definitely make it again.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum