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Elk Italian Sausage Pizza With Ricotta Cheese, Sautéd Mushrooms and Onion

 
One serving costs about $4.68 One serving costs about $4.68

$4.68 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:64%

Spoonacular Score: 64%

 

Elk Italian Sausage Pizza With Ricotta Cheese, Sautéd Mushrooms and Onion might be a good recipe to expand your main course repertoire. One serving contains 630 calories, 45g of protein, and 24g of fat. This recipe serves 4 and costs $4.68 per serving. This recipe from Foodista requires onion, ricotta cheese, pizza crust, and parmesan cheese. Not a lot of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately approximately 45 minutes. 1 person found this recipe to be scrumptious and satisfying. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, you might also like recipes such as Italian Sausage & Caramelized Onion Pizza, Fast and Easy Ricotta Cheese Pizza with Mushrooms, Broccoli, and Chicken, and Italian Sausage, Spinach and Ricotta Cheese Stuffed Shells.

Pizza can be paired with Sangiovese, Barbera Wine, and Shiraz. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. One wine you could try is Story Winery, Sangiovese, Estate, Shenandoah Valley. It has 5 out of 5 stars and a bottle costs about 19 dollars.

Story Winery, Sangiovese, Estate, Shenandoah Valley

Aromas of raspberry, cherry, pie crust, tobacco and oak greet the nose. Dark cherries and raspberry predominate the palate with mild tannins and nice acidity. The finish is gentle and lasting Enjoy!

» Get this wine on Amazon.com

Ingredients

Servings:
1 lb
1 lb italian elk sausage
italian elk sausage
7.5 oz
7.5 oz ricotta cheese
ricotta cheese
1 cup
1 cup tomato sauce
tomato sauce
1 large
1 large shallot
shallot
4 cloves
4 cloves garlic
garlic
0.5
0.5  white onion
white onion
1 cup
1 cup mushrooms
mushrooms
some
some basil
basil
some
some fresh oregano
fresh oregano
some
some tomato
tomato
some
some parmesan cheese
parmesan cheese
1 large
1 large pizza crust
pizza crust
1 lb italian elk sausage
1 lb
italian elk sausage
7.5 oz ricotta cheese
7.5 oz
ricotta cheese
1 cup tomato sauce
1 cup
tomato sauce
1 large shallot
1 large
shallot
4 cloves garlic
4 cloves
garlic
0.5  white onion
0.5
white onion
1 cup mushrooms
1 cup
mushrooms
some basil
some
basil
some fresh oregano
some
fresh oregano
some tomato
some
tomato
some parmesan cheese
some
parmesan cheese
1 large pizza crust
1 large
pizza crust

Equipment

baking sheet
baking sheet
frying pan
frying pan
oven
oven
baking sheet
baking sheet
frying pan
frying pan
oven
oven


Instructions

Heat iron skillet on medium-high heat and cook elk Italian sausage until brown. Remove from heat and set aside. Add 3 tablespoons of grape seed oil to the skillet. Saut minced garlic cloves and diced shallot in pan until they begin to soften and brown. Add sliced onion, sliced mushrooms and fresh oregano leaves to garlic and shallot mixture. Stir and continue to saut until onions become translucent and soft. Generally about 10-12 minutes. Remove from heat when ready. Heat oven to 400 degrees. I like to take the left over oil from the pan and brush the top and bottom of my pizza crust. Place pizza crust upside down on cookie sheet and place in oven for about 5-6 minutes or until the top of the pizza crust begins to brown. Remove from oven. Turn pizza crust right side up and cover the top of the crust with the ricotta cheese. Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture and then top off with chopped basil and fresh grated parmesan cheese. Place in oven and bake approximately 12-14 minutes or until cheese is melted. Remove from oven and enjoy.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.41
Ingredient
1 pound italian elk sausage
7.5 ounces ricotta cheese
1 cup tomato sauce
1 large shallot
4 cloves garlic
½ white onion
1 cup mushrooms
some basil
some fresh oregano
some tomato
some parmesan cheese
1 large pizza crust
Price
$10.03
$3.78
$0.96
$0.14
$0.27
$0.12
$0.53
$0.08
$0.05
$0.68
$0.63
$4.38
$21.65

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
630 Calories
44g Protein
23g Total Fat
59g Carbs
26% Health Score
Limit These
Calories
630
32%

Fat
23g
36%

  Saturated Fat
11g
74%

Carbohydrates
59g
20%

  Sugar
7g
8%

Cholesterol
107mg
36%

Sodium
1105mg
48%

Get Enough Of These
Protein
44g
90%

Zinc
7mg
49%

Vitamin B12
2µg
45%

Phosphorus
417mg
42%

Iron
7mg
40%

Vitamin B3
7mg
37%

Vitamin B2
0.58mg
34%

Calcium
331mg
33%

Selenium
21µg
31%

Vitamin B6
0.61mg
30%

Potassium
871mg
25%

Vitamin A
966IU
19%

Copper
0.38mg
19%

Vitamin B5
1mg
19%

Vitamin C
13mg
16%

Fiber
3g
15%

Vitamin B1
0.22mg
15%

Magnesium
55mg
14%

Manganese
0.26mg
13%

Vitamin E
1mg
10%

Folate
38µg
10%

Vitamin K
9µg
9%

Vitamin D
0.19µg
1%

covered percent of daily need

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