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Tuesday’s Taste Tempters 6.8.10

Tuesday’s Taste Tempters 6.8.10

Posted: Tuesday, June 8, 2010 8:02 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe has been submitted by Martha White Kitchens.

Little Sausage Breakfast Pizzas
 
Crisco® Original No-Stick Cooking Spray
1 (6.5 ounces) package Martha White Pizza Crust Mix or 1 (7.25 ounces) package Martha White Deep Pan Pizza Crust Mix
1/2 cup hot water (120 degrees to 130 degrees)
2 teaspoons Crisco Extra Virgin Olive Oil
4 cooked sausage patties, crumbled
1 cup shredded mozzarella cheese or Italian cheese blend
1/2 cup finely chopped Roma tomato
1/4 cup finely chopped bell pepper, any color
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg, beaten
 
Heat oven to 475 degrees. Spray large baking sheet with no-stick cooking spray. Combine pizza crust mix and hot water in medium bowl. Stir vigorously with fork until blended (about 30 strokes). Form into a ball. Coat with 1 teaspoon olive oil. Cover and set in warm place for 5 minutes.
Divide dough into four equal pieces. Press each into a six-inch circle on prepared baking sheet. Pinch edge of dough to form rim. Drizzle each with 1/4 teaspoon olive oil. Spread evenly. Stir together sausage, cheese, tomato, bell pepper, salt, black pepper and egg in medium mixing bowl. Spoon equal portions over dough.
Bake 10 to 12 minutes or until crust is golden brown.
Published in The Messenger 6.8.10

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