hosted by Laverne Diede & Rhonda Fitterer
Spinach & Sausage Skillet Pizza
- 1 15-oz can tomato sauce
- 2 Tbsp. tomato paste
- 3 Tbsp. grated Parmesan cheese
- 3/4 tsp dried oregano, crushed
- 1/2 tsp dried basil, crushed
- 1/8 tsp crushed red pepper
- 1 5-6 oz. package baby spinach
- 2 tsp water
- Olive oil
- 1 lb. frozen pizza or bread dough, thawed
- 8 oz. bulk Italian sausage, cooked and drained
- 1 1/2 to 2 cups shredded mozzarella cheese
For sauce: in a small bowl, whisk together the tomato sauce, tomato paste, 2 tablespoons of parmesan, oregano, basil and crushed red pepper. Set aside.
Place spinach in a microwave-safe bowl. Sprinkle with the water. Cover with a microwave-safe plate and microwave on high for 30 seconds. Continue cooking in 10 second intervals just until wilted. Let stand for 2 minutes. Carefully remove plate. Transfer spinach to a sieve; press out liquid.
Brush a very large oven safe skillet with olive oil; set aside. On a lightly floured surface, roll dough to a 14-inch circle. Transfer to skillet. Roll edges to form a rim. Brush dough lightly with olive oil. Spread sauce over dough and top with sausage and spinach. Top with mozzarella and remaining parmesan.
Place skillet over medium-high heat for 3 minutes. Transfer to a 475 degree oven and bake for 15 -20 minutes or until cheese and crust are lightly browned. Let stand 5 minutes. Using a spatula slice pizza out of skillet to a large gutting board and cut into wedges.
Fusilli Caesar Salad
- 8 oz. fusilli pasta
- 6 cups chopped romaine lettuce
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste.
Croutons:
- 2 Tbsp. olive oil
- 2 Tbsp. butter, melted
- 1 Tbsp. chopped fresh parsley leaves
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1 -12 count package King’s Hawaiian original Hawaiian Sweet Dinner Rolls, diced into 1-inch cubes
Dressing:
- 1/2 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsp. olive oil
- 1 tsp Worcestershire sauce
- 1 anchovy fillet, rinsed, dried and chopped, optional
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees. In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder. Spread bread cubes in a single layer on a baking sheet. Add olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
In a large pot of boiling salted water, cook pasta according to package directions, drain well and let cool.
To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately, garnish with croutons.
