KATHY’S KITCHEN

PINEAPPLE PIZZA FOR PENNIES A SLICE

Spicy Hawaiian Pizza - Budget Bytes

written by Kathy Kristof If you followed the previous pizza-making episode (making veggie pizza), you were probably struck by a conundrum. You made enough dough to make two pizzas, but you only put toppings on one. What shall we put on the other pizza? The simple answer is almost anything you’d like. Pizza dough is a great base for a wide array of toppings, from sausage, chicken and steak to almost any vegetable. Weirdly, even potatoes can taste good on pizza. And, if you want to make something sweet, consider throwing on apples, pears or figs, with a little pesto and feta or gorgonzola cheese. Yummy. . If you’re looking for specifics, try this savory/sweet option, which is made with canned pineapple (fresh pineapple is, of course, better, if you’ve got one handy) and pineapple bacon sausage from Costco. Pineapple Sausage Pizza Print This Serves: 8 Prep Time: 15 minutes Cooking Time: 10-15 minutes INGREDIENTS 1/2 cup marinara sauce 1/2 can chunk pineapple, sliced thin 4 links Aidells pineapple, bacon, chicken sausage. 1 cup grated mozzarella cheese INSTRUCTIONS Preheat the oven to 375 degrees. Defrost and thinly slice the sausage, and then brown lightly in a saucepan. There’s no need to use oil; the sausage creates enough of its own juices to brown perfectly alone. (This step is discretionary; the sausage is pre-cooked, but I think browning adds a nice flavor) Slice the pineapple chunks in half or thirds. Spread the marinara sauce on the pizza dough. Sprinkle on the sliced pineapple and sausage and cover with mozzarella cheese. Bake At 375 for 10-15 minutes, until the cheese on top is melted and lightly browned

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