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Sun-Dried-Tomato, Sausage and Fontina Pizza

Source: Quick from Scratch - One Dish Meals
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 4
Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.
RECIPE INGREDIENTS
1 pound sweet Italian sausage, casings removed
2/3 cup chopped drained oil-packed sun-dried tomatoes, plus 1/4 cup of the oil
2 12-inch store-bought pizza shells, such as Boboli
1/2 pound fontina cheese, cut into thin slices
1/4 cup grated Parmesan cheese
Sun-Dried-Tomato, Sausage and Fontina Pizza Recipe at Cooking.com
DIRECTIONS
Heat the oven to 450 degrees F.

In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.


Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.


Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.


Pizza Crusts


Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas. You can even keep them in the freezer for last-minute meals. If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 The Big Cheese: Pizzas
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1055
Fat. Total: 63g
Fiber: 3g
Carbohydrates, Total: 74g
Sodium: 2398mg
% Cal. from Fat: 54%
Cholesterol: 157mg
Protein: 47g
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