Duck Sausage Pizza With Green Onions And Tomato Recipe - Cooking Index
Duck Sausage Pizza With Green Onions And Tomato Recipe - Cooking Index
Wolfgang Puck gets the credit for redefining pizza at his trend-setting Spago restaurant in West Hollywood. The inventive pizzas came topped with everything from goat cheese and Black Forest ham to artichokes and exotic mushrooms. Duck sausage pizzas, like this one, were a real hit.
Courses: Main Course, Pizzas| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 2 | Garlic cloves - minced | |
| 1/8 teaspoon | 0.6ml | Dried crushed red pepper |
| 10 oz | 284g | Fully-baked thin pizza crust - such as Boboli |
| 1 1/2 cups | 219g / 7.7oz | Grated mozzarella cheese - (packed) |
| 1/2 cup | 31g / 1.1oz | Chopped tomato |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 2 | Smoked duck, chicken or turkey sausages - sliced | |
| 1/3 cup | 20g / 0.7oz | Finely-chopped green onions |
| 1/2 cup | 73g / 2.6oz | Freshly-grated Parmesan cheese - (abt 1 1/2 oz) |
| Minced fresh parsley |
Position rack in center of oven and preheat to 450 degrees. Mix olive oil, minced garlic and dried crushed red pepper in small bowl. Place pizza crust on rimless baking sheet. Sprinkle grated mozzarella cheese over all but 1-inch border of crust. Top mozzarella with chopped tomato, then oregano, sliced sausages, chopped green onions and grated Parmesan, in that order. Drizzle garlic-oil mixture over pizza.
Bake pizza until crust edges are crisp and brown and cheese melts, about 15 minutes. Sprinkle pizza with minced fresh parsley. Cut pizza into wedges and then serve immediately.
This recipe yields 4 servings.
Source:
Bon Appetit, September 1999
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