Hello and welcome to my recipe blog. I have somewhere around 100 recipes so far that I have compiled in the past few years. Many are recipes of my own and others are recipes by others that I consider great and worthy of sharing. The recipes will continue to increase so check back. Categories for my recipes are listed in the sidebar. In the meantime you will find some images in my slideshows further down the page, for many of the recipes which are available.
1 premade medium sized pizza crust
1 small can of Tomato sauce, or canned crushed tomatoes
1 link of italian sausage, sweet or mild
5 (1/2) inch slices of Mozzarella cheese which you have halved
6 Fresh mushrooms sliced into thin slices
1/2 fresh bell pepper, diced
a shake of pizza seasoning or italian seasoning to cover
1 tbs minced garlic
Salt and pepper to season
Fresh Basil leaves (about 6
Remove skin from italian sausage. Form bits into small balls. Saute in medium skillet till cooked. About 5 or 6 minutes.
Remove sausage and add your chopped peppers and mushrooms. Saute till softened.
Note: If you like your veggies crispier or firmer omit the latter step.
Preheat oven to 425 degrees
Brush pizza crust lightly with extra virgin olive oil. Spread out tomato sauce thinly and add pizza seasoning lightly.
Add minced garlic over all and then add chunks of cheese to cover .
The next layer add mushrooms and bell pepper and lastly add the italian sausage bits.
Lightly salt and pepper.
Place on center rack and bake for 18 to 20 minutes. Remove from oven and cut basil leaves all over the pizza.
Sunday, July 28, 2013
Wednesday, January 16, 2013
Prep Time: 10 min
Cook Time: 75 min
16 ounces Mostaccioli, penne, or rigatoni pasta
1 pound bulk Italian sausage
3/4 cup chopped onion
2 cloves garlic, chopped
2 (26 ounce) jars pasta sauce, any flavor (get at Aldi or Cub)
1 teaspoon Italian seasoning
3 cups (12 ounces) shredded Mozzarella cheese, divided
Chopped parsley to garnish (optional)
Preheat oven to 350°F.
Cook and drain pasta according to package directions.
Cook sausage until browned in a large skillet over medium heat. Stir frequently, breaking up sausage into small pieces.
Drain off fat.
Add onion and garlic; cook and stir until tender.
Add sauce and Italian seasoning. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
Combine pasta, cooked sauce and 1 half of the cheese in a large bowl.
Spoon into a lightly greased 13 x 9" baking pan. Cover and bake 35 minutes, or until hot and bubbly.
Uncover; top with remaining 1-1/2 cups cheese. Bake 8 minutes longer, or until cheese melts. Garnish with parsley, if desired.
* Serve with toasted Garlic Bread