Chris' Recipes

Bon Appetite!

Turkey Sausage and White Sauce Cornbread Pizza with Arugula

Written By: Chris - Apr• 30•15

We’ve been traveling a lot lately and tend to keep the “fresh” items in the fridge to a minimum between trips.  I enjoy the Food Network show “The Kitchen” and often watch it later once it’s been Tivo’d.  I recently saw Jeff Mauro, who is one of the co hosts of the show and was the winner of the seventh season of the Food Network Star competition create a cornbread pizza dish.  He demonstrated how he saves time in the kitchen making his Sausage and Chard White Cornbread Pizza by starting with a box of instant cornbread mix that he uses to make the pizza crust.  I knew that I had many of the ingredients on hand and was inspired to make a recent dinner by modifying his original recipe for Sausage and Chard White Cornbread Pizza.  I basically followed his combination of cheeses for the base, which promised a “decadent smear” to act in place of pizza sauce; and added flavorful toppings like turkey Italian sausage and fresh Arugula to round out the dish making it a complete meal.  I particularly enjoyed adding a few pickled sweet peppers (and kalamata olives that added a smooth, meaty texture) for bright taste and a bold bite.

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Ingredients:

1 box instant Cornbread Mix (I used Jiffy) 
1/3 Cup Almond Milk
4 Tablespoons Butter, melted and cooled
1 Egg
1 Tablespoon Canola Oil
1 Cup Ricotta, whole-milk
1/2 Cup Pecorino Romano Cheese, grated
1/4 Cup Parmesan, grated
1/4 Cup Italian Cheese Blend, grated 
1 pound Italian Turkey, ground
1/2 Onion, chopped
Salt and freshly ground black pepper
2 – 4 Cups Arugula leaves, fresh, for topping
Pickled Sweet Red Cherry Peppers, such as Peppadews, thinly sliced, for topping
Kalamata Olives, thinly sliced, for topping

Preheat the oven to 400 degrees.

Mix the cornbread mix, milk, butter and egg in a bowl until smooth.

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Coat a large, baking jellyroll stone pan with the oil.  Add the cornbread mixture and spread until it covers the entire surface.  Bake until golden around the edges, 15 to 20 minutes. Let cool.

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Meanwhile, brown the turkey sausage and onions over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain any access fat.

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In a small bowl, mix together the ricotta, and other cheeses.  Season with salt & pepper and allow to cool somewhat.

Preheat the broiler.

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Smear a good layer of the cheese mixture on top of the crust and top with the crumbled turkey sausage. Place under the broiler until bubbling and melted, about three to five minutes.

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Choose your toppings and slice.

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Top with Arugula, the sliced peppers and olives and serve!

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The bottom crust will have a nice crunch; while the cheese layer is rich and creamy!  You get a nice bite from the peppery fresh arugula and just enough salt form the olives!

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We paired our dinner with a sample Bills Wine Wandering blog received of 2011 MIRO Cabernet Sauvignon, that was delicious!

Enjoy!
Cheers!
~Chris

 

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