Recipe

Vegetarian Sausage Pizza Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 3 months ago I usually make some kind of vegetarian pizza for dinner when the vegetarian relatives come. Today it will be a very thin crust one. Toppings I also like to use are sauteed eggplant, mushrooms, basil etc. The following pizza is one I patte... More Prep:240m Cook:25m Servings:4	Midgelet
	soy sausage pizza vegetarian

Does this look good? Yeah! / Nope

Fans

trigger

trev

herby

Ingredients

Recipe for one pizza dough

OR my dough

1 cup cornmeal

2 cups flour

1 pkg dry yeast

1 tsp sugar

1 tsp salt

3/4 cup or enough warm water

Topping:

1 pkg Soyrizo ( spicey soy sausage ) (Wal-Mart's carry this at the vegetable sections near tofu and soy stuff )

1 medium onion

1 small green pepper

1 clove garlic

Shredded Mozarella cheese OR Vegan cheese

1/2 ( approx ) cup favorite thick tomato sauce

OR my sauce

1 small can tomato paste

1 can water

1 tsp sugar

2 tsp olive oil

1 tsp garlic and herb or Italian seasoning

Directions

I make my dough in the breadmaker under dough cycle or you can make it by hand.

Remember to add enough flour or water to produce a smooth, silky, non sticky pliable dough

Either way by hand or machine is fine.

Dough will rise in the refrigerator until using.

When dough is done, place in refrigerator in a ziplock plastic bag and let it chill several hours ( it will rise and chilling will relax it and let excess starches and sugar do their thing to create a better texture for easier rolling- (Oh yeah I use to work in a pizza restaurant when I was in college making tons of sauce and doughs etc. )

Prepare topping: in some olive oil saute chopped onion and and pepper until soft.

Add and cook in garlic

Remove soy sausage from its plastic wrapper and cook and stir with onions and peppers to brown sausage a bit.

Cool mixture completely

To prepare pizza.

Divide dough in half.

Feeeze unused portion or use for a second pizza.(sauce and filling makes 2 pizza ) .

After you finsh preparng the pizza, it will be slid onto the hot oven stone

So:

Roll dough very thin on a lightly floured surface to a 12 to 14 inch circle and then carefully place on a large pizza paddle.

Add the sauce, cheese, topping etc.

Or you can also form the pizza on a cold oven stone, place it into preheated oven but it will take a bit longer to bake

Bake 425F about 25 minutes or until crust in browned and cheese has melted etc.

Remove pizza with an oven peel to a platter.

Let it cool a bit and cut into slices.

I slice 8 pieces

Note: this is how I prepare my pizza:

Form an outer edge by tucking ends over onto dough

Brush or spoon on the tomato sauce evenly.

Evenly add a thin layer of shredded cheese.

Over that, add spoonful of the cooled sausage mixture ( you won't use all ( it will be enough for a second pizza )

Then slide the pizza onto the stone to bake.

It will take 20 25 minutes to finish.

Remove from oven, slide onto platter, cool a bit and slice

Note: no stone or paddle, don't worry, use a pizza pan or whatever you use to make your pizza.

I find the stone, creates a great crust and heats evenly.

Recent Gawkers

jesusala

tommyk

turtlebe

trev

familych

trigger

torchy

wordweav

sadielun

xeero

marymoon

herby

Not quite what you're looking for? See more Main Dish / Misc

Or see more just like this

Comments

herby 1 year, 3 months ago said:
Looks like the real thing!

trigger 10 months, 4 weeks ago said:
I like this recipe it sounds like it would make a couple of great calzones if you wanted to do that.
That Soyrizo is nice and spicy.
I have made pizza using Gimme Lean another soy sausage product.

Five forks and a smile :)

trev 4 months, 1 week ago said:
We have a family BBQ this weekend, where we will have a few vegetarians and a couple vegans. A vegetarian BBQ to me, sort of flies in the face of what a BBQ really is, with vegetarian meats and such. Anyhow, this recipe will help fix my delema. It looks and sounds like it could be a delicious thing to have on the table. I might make a few. Thanks for the recipe and inspiration.

Add a Comment