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Ricetta Double Sausage Pizza

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Ken’s friend David came over so Ken could help him fix his computer. To thank him he wanted to treat us to take out pizza. Oh no, my friend, Patti can make a sausage pizza to make shop owners cry. She uses lots of our favorite sausage and Ken’s smoked cheeses, plus Chef of the Future Floribbean Rub & Seasoning. An easy and quick pizza heavy on flavor.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4
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Ingredienti

Cost per serving $5.96 vedi dettagli
  • 1 ready made pizza crust
  • 2 cups chipotle flavored pasta sauce
  • 1 teaspoon Chef of the Future Floribbean Rub & Seasoning
  • ½ teaspoon freshly ground black pepper
  • ¾ lb. pork sausage links
  • ¾ lb. Linguica (Portuguese sausage), sliced
  • 1 small sweet onion, thin sliced
  • 1 cup smoked mozzarella cheese
  • 1 cup smoked cheddar cheese

Istruzioni

  1. In a medium saucepot sprayed with cooking spray cook sausages until no longer pink. Set aside. Sauté the onions in the sausage drippings until soft. In a small bowl blend pasta sauce with seasonings. Layer sauce, cheese and sausage on your pizza crust. Repeat. Then off to the grill for 10 minutes at 375 degrees (191c).
  2. For oven directions check out our website at

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Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 4 servings
Calories 676  
Calories from Fat 435 64%
Total Fat 49.25g 62%
Saturated Fat 19.29g 77%
Trans Fat 0.18g  
Cholesterol 111mg 37%
Sodium 1504mg 63%
Potassium 1460mg 42%
Total Carbs 36.82g 10%
Dietary Fiber 20.9g 70%
Sugars 6.22g 4%
Protein 36.02g 58%
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Commenti

  • ShaleeDP
    22 Settembre 2015
    An awesome recipe you have. Thank you for sharing with us.

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