Why choose between sausage and meatballs on your pizza? Enjoy them both by rolling spicy turkey sausage into tiny balls-a naturally gluten-free pizza topper for our favorite gluten-free dough.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 pizzas (4 servings)
Number Of Ingredients 19
Steps:
- Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 4 balls. Spray 2 baking sheets with cooking spray and press each ball out into a thin 8-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.
- Meanwhile, roll the turkey sausage into very small balls, about 1 teaspoon per ball (using damp hands helps). Heat the oil in a medium nonstick skillet over medium-high heat. Add the meatballs and cook until browned on most sides, turning as needed, about 5 minutes. Remove the meatballs and set aside. Add the garlic to the skillet and stir until fragrant, about 30 seconds. Add the tomatoes, 1/2 cup of water, basil and 1/4 teaspoon salt. Bring to a simmer, then cook until the sauce begins to thicken, about 10 minutes. Return the meatballs to the skillet and continue to simmer until the sauce is very thick, 3 to 5 minutes more. Remove from heat. (The meatball sauce can be made and refrigerated up to 2 days ahead.)
- Divide the sauce and meatballs among the 4 parbaked pizza crusts. Divide the mozzarella among the pizzas evenly. Bake, one baking sheet at a time, on the preheated stone until the crust is golden brown and the cheese melts, 8 to 10 minutes. Sprinkle each pizza with Parmesan and garnish with basil leaves.
Nutrition Facts : Calories 500 calorie, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 980 milligrams, Protein 21 grams, Sugar 6 grams
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