Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

sausage + onion pizza bites

If at all possible, use a pizza stone and a pizza peel when making pizza. You must preheat the pizza stone in the oven first for best results. Use the pizza peel for safe transfer of the uncooked pizza to the stone. Both are available in most kitchen shops and are key to making good pizza.

2 tablespoons extra virgin olive oil, divided
1 spicy Italian sausage, casing removed
1/4 medium onion, finely diced
1 small clove garlic, finely minced
Salt, to taste
Freshly ground black pepper
Flour, for dusting
1/2 large pizza dough, about 10 ounces
1/4 cup ricotta cheese
1/4 cup freshly grated mozzarella cheese
2 tablespoons freshly grated Parmigiano-Reggiano, plus extra for dusting
1 egg, beaten
Cornmeal, for dusting
Marinara sauce, for serving

1. Preheat the oven to 425°F. Place pizza stone in oven.
2. In a medium sauté pan, heat 1 tablespoon oil over medium heat. Add sausage, breaking up into small pieces, and cook for 5 minutes, until golden brown. Remove with a slotted spoon and transfer to a medium bowl. Wipe out pan and heat remaining 1 tablespoon oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another 1-2 minutes. Season with salt and pepper. Remove from heat and add to bowl of sausage. Allow mixture to cool slightly.
3. To prepare pizza dough, lightly flour work surface and gently stretch dough into a rectangle, about 24 inches long x 4 inches wide. Cut dough in half; then each piece in half lengthwise. Cut each piece into 6 squares (you should have 24 squares when finished).
4. In a medium bowl, combine cooled sausage mixture with ricotta, mozzarella cheese, 2 tablespoons Parmigiano-Reggiano and season with salt and pepper. Spoon a small amount of mixture into center of each square. Using a pastry brush, brush outside edges of each square with egg. Fold dough over to close up square; crimp edges well to seal. Repeat with remaining pieces of dough. Brush top of finished squares with egg and additional Parmigiano-Reggiano. Gently dust cornmeal onto hot pizza stone. Transfer squares to pizza stone and bake for 10-12 minutes (in batches if necessary), until puffed and lightly golden brown.
5. Meanwhile, heat marinara sauce over medium-low heat until warmed through. Serve warm for dipping.

Makes 24 bites.


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