Best 5 Sausage Spinach Pizza Recipes

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Are you craving a mouthwatering pizza that combines the savory taste of sausage with the vibrant freshness of spinach? Look no further! In this comprehensive guide, we'll take you on a culinary journey to discover the best recipe for a delectable sausage spinach pizza. From selecting the perfect ingredients to mastering the art of pizza-making, we'll provide you with all the essential steps to create a pizza that will tantalize your taste buds and leave you yearning for more. Get ready to embark on a delicious adventure as we delve into the world of sausage spinach pizza and uncover the secrets of crafting the ultimate pizza experience.

Check out the recipes below so you can choose the best recipe for yourself!

BREAKFAST PIZZA WITH SAUSAGE, EGGS, SPINACH, AND CREAM



Breakfast Pizza with Sausage, Eggs, Spinach, and Cream image

The first time I had this pizza was the first time I let my dough sit overnight in the fridge. This is a cream-based pie, but tomato sauce works well here, too.

Provided by Joe Beddia

Categories     Pizza     Breakfast     Spinach     Sausage     Egg     Cheese     Mozzarella

Yield Makes 1 (14-16-inch [35.5-40.5-cm]) pizza

Number Of Ingredients 14

1 ball of homemade or store-bought pizza dough (about 1-pound/304 g)
3 ounces (85 g) fresh mozzarella, pinched into small chunks
2 cups (220 g) shredded low-moisture mozzarella
2 or 3 handfuls baby spinach
1 large clove garlic, chopped or very thinly sliced
1/2 cup (70 g) fresh sausage
1/2 cup (120 ml) heavy cream
Fine sea salt
2 large eggs
Freshly ground black pepper
2 tablespoons chopped fresh chives
Crushed red pepper flakes
Extra-virgin olive oil
3 tablespoons grated hard cheese

Steps:

  • Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking.
  • If you're taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn't, let it sit at room temperature, covered with a slightly damp towel, until it does.
  • Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop.
  • Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it's about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust.
  • The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work.
  • Once you've stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it's coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie.
  • Start by adding both mozzarellas to the dough, followed by the spinach and garlic. Add the sausage. Top with the cream and season with salt. Transfer to the oven. Bake for 3 minutes, then open the oven, pull out the rack with the baking stone, crack the eggs into the center of the pizza, and season them with salt and pepper. Push the rack back into the oven, close the door, and finish baking.
  • The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they're well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don't burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that's okay.
  • When the pizza is done, remove it from the oven and finish with the chives, a pinch or two of crushed red pepper flakes, a drizzle of olive oil, and the grated hard cheese.

SAUSAGE, MUSHROOM & SPINACH PIZZA BRAID



Sausage, Mushroom & Spinach Pizza Braid image

An Italian-inspired pizza braid is elevated with a delicious combination of sausage, mushrooms, spinach and a little mozzarella cheese. This dinner is made extra easy with help from Pillsbury™ refrigerated crescent dough sheet.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 55m

Yield 8

Number Of Ingredients 8

1/2 lb bulk mild Italian sausage
1 package (8 oz) sliced baby bella mushrooms
2 cups chopped fresh spinach leaves (from 8-oz package)
1/2 cup pizza sauce (from 14-oz jar)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter
1/4 teaspoon Italian seasoning

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
  • In 10-inch nonstick skillet, cook Italian sausage 6 to 8 minutes over medium heat, until no longer pink; drain. Stir in mushrooms; cook 4 to 6 minutes, stirring occasionally, until mushrooms are lightly browned and tender. Stir in spinach leaves; cook until just starting to wilt. Remove from heat; stir in pizza sauce.
  • Unroll dough on cookie sheet to 13x8-inch rectangle. Sprinkle 1/2 cup of the cheese in 3 1/2-inch-wide strip lengthwise down center of dough all the way to ends; top cheese with sausage mixture. Sprinkle with remaining 1/2 cup cheese.
  • Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  • In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted; stir in Italian seasoning. Brush butter mixture on top of braided crescent dough.
  • Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. Serve with additional pizza sauce, if desired.

Nutrition Facts : Calories 230, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g

SAUSAGE SPINACH PIZZA



Sausage Spinach Pizza image

My husband loves this pizza, and it's the best way for him to get his fix while staying in his carb range. Putting cheese and seasonings in the crust lets you get by with less on the top. -Elena Falk, Versailles, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2-1/4 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 cup shredded Asiago cheese
3/4 pound Italian turkey sausage links, thinly sliced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups fresh baby spinach
6 slices reduced-fat provolone cheese, halved

Steps:

  • In a large bowl, dissolve yeast in water. Add flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth. Stir in Asiago cheese., Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; divide in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake 5-8 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Place tomatoes in a food processor; cover and pulse until finely chopped., Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese. Bake 8-12 minutes or until crusts and cheese are lightly browned.

Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 729mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SAUSAGE PIZZA WITH SPINACH SALAD



Sausage Pizza With Spinach Salad image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound pizza dough, at room temperature
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed
3/4 cup whole-milk ricotta cheese
1/2 cup shredded mozzarella cheese 1/2 cup shredded provolone cheese 1/3 cup grated parmesan cheese
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/2 small red onion, thinly sliced
4 cups baby spinach (about 21/2 ounces)
1 small bulb fennel, trimmed, cored and thinly sliced
1/2 cup chopped roasted red peppers
3/4 cup quartered marinated artichoke hearts, drained and halved
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
Red pepper flakes, for topping

Steps:

  • Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.
  • Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.
  • Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.
  • Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.
  • Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.

PIZZA CRUST STUFFED SPINACH AND SAUSAGE ROLL



Pizza Crust Stuffed Spinach and Sausage Roll image

Refrigerated pizza crusts makes this recipe easier, but you can also make this using your own pizza crust in place of the refrigerated. To save some time you can prepare the sausage/spinach filling up to a day in advance and refrigerate. When I made these I didn't shape the stuffed rolls into rings, I just left them rolled up straight and sealed the ends, that worked fine, but you can shape them into rings if desired.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h

Yield 2 rolls

Number Of Ingredients 13

3/4 lb Italian sausage, casings removed
1 small onion, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1/2 lb white button mushrooms, chopped (can use more if desired)
2 tablespoons oil
1 (300 g) package frozen chopped spinach (thawed and hand-squeezed dry)
1 cup grated mozzarella cheese (can use a little more)
1/4 cup grated parmesan cheese
1 egg yolk
salt and black pepper
2 (283 g) packages pillsbury refrigerated prepared pizza crust
1 egg white, lightly beaten
prepared pizza sauce, warmed

Steps:

  • Set oven to 400 degrees.
  • Prepare a large greased baking sheet or pizza stone.
  • In a skillet cook the sausage meat in oil until well browned.
  • Add in the onions, garlic and chopped mushrooms; cook for about 5-6 minutes; place in a large bowl and cool slightly.
  • Add in the spinach, mozzarella cheese, Parmesan cheese and egg yolk, then season the mixture with salt and black pepper; mix to combine.
  • Using a roller, roll one pizza crust into a 12 x 9-inch rectangle on a cutting board.
  • Spoon HALF of the sausage/spinach mixture over the dough to within 1/2-inch of the edges, spreading out the mixture evenly.
  • Starting with the longest side of rectangle, roll up jellyroll fashion, then press the seam together to seal.
  • Repeat with the remaining dough and filling.
  • Place the rolls seam-side down on a large pizza stone or greased baking sheet.
  • Join the ends of the rolls to form a large ring, then pinch together to seal.
  • Brush the dough with the egg white.
  • Bake for about 25-30 minutes or until golden brown.
  • Let stand for 10-15 minutes before serving.
  • Warm pizza sauce and serve with each serving.

Nutrition Facts : Calories 1053.4, Fat 79.8, SaturatedFat 28.8, Cholesterol 246.7, Sodium 2746.7, Carbohydrate 24.5, Fiber 6.5, Sugar 7, Protein 62.8

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pizza.
  • Don't overcrowd the pizza. Too many toppings will make the pizza soggy.
  • Bake the pizza at a high temperature. This will help the crust get crispy.
  • Watch the pizza closely while it's baking. You don't want it to overcook.
  • Let the pizza cool for a few minutes before slicing. This will help the cheese set and prevent the toppings from sliding off.

Conclusion:

Sausage spinach pizza is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner. With just a few simple ingredients, you can create a pizza that the whole family will love. So next time you're looking for a quick and tasty meal, give sausage spinach pizza a try. You won't be disappointed.

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