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Pizza for "the boys" by Christian Bégin Recipe

Pizza for
Source: Iga

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Ingredients

  • About 45 mL (3 tbsp.) olive oil (enough for cooking and for brushing pizza crust)
  • 1 Pork Shop Jack dry sausage, sliced into rounds
  • 15 mL (1 tbsp.) butter
  • 1 large Spanish onion, cut into thin strips
  • 1 store-bought pizza shell
  • 125 mL (½ cup) crème fraîche or sour cream
  • 15 mL (1 tbsp.) store-bought garlic purée
  • To taste, salt
  • and freshly ground pepper
  • 60 mL (¼ cup) chopped parsley
  • 7 oz. (200 g) Comtomme cheese, cut into thin slices
PREP TIME
15m
COOK TIME
45m
TOTAL TIME
1h
YIELD
4 servings

Instructions

  • Preheat the oven to 180°C (350°F).
  • Pour a few drops of oil into a skillet over medium heat, add the sausage rounds and fry, stirring regularly, until cooked but not too crispy.
  • Set aside.
  • Heat the butter in the same skillet and caramelize the onion strips over medium heat for 20 minutes or until golden brown.
  • Remove from heat and set aside.
  • Place the pizza shell on a large, lightly oiled baking sheet.
  • Brush on a thin coating of olive oil.
  • Place the crème fraîche in a small bowl, add garlic purée, season and mix well.
  • Spread the seasoned cream over the pizza shell.
  • Top with the caramelized onion and sausage and sprinkle with cheese and parsley.
  • Bake in oven for 20 minutes.
  • Serve immediately!

Dinner

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A recipe from Iga

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