Sausage and Pepper Pizza

1/4 cup heavy cream

1/2 teaspoon Fiesta Spices cayenne pepper

Sausage and Peppers:

1 package Wamplers Hot sausage

2 tablespoons Challenge Butter

1 large onion, peeled and thinly slice

1 teaspoon smoked sea salt

1 yellow pepper, seeds removed, cut into rings

1 tablespoon balsamic glaze

1 teaspoon Worcestershire sauce

Pizza:

Maseca for cornmeal

1 lb pizza dough (I make my own, but store-bought is fine)

1½ cups shredded Great Value Mozzarella Cheese

1/2 cup shredded Parmigiano-Reggiano cheese

Fresh basil leaves, coarsely chopped

RECIPE

Preheat oven to 500 degrees with a pizza stone inside. In a small saucepan melt 1 tablespoon Challenge Butter over medium heat; add the tomatoes to the pan along with the vodka; continue cooking until liquid is completely absorbed. Stir in the heavy cream and cayenne and cook over medium-low while preparing the sausage. 

In a large nonstick skillet cook the sausage, breaking apart with a wooden spoon, until browned; drain on a paper towel-lined plate. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the onions and salt and cook until golden brown. Stir in the peppers and cook just until tender then add the sausage to the pan. Stir in the balsamic glaze and Worcestershire sauce and cook until liquid is absorbed. Sprinkle a pizza peel lightly with maseca. Spread the dough into a 14-inch circle. Spread the sauce evenly over the dough followed by the sausage and pepper mixture. Scatter the cheeses over then top with basil leaves. Carefully slide the pizza onto the hot stone and cook for 12-14 minutes.

Sausage Bolognese Lasagna Rolle

INGREDIENTS

8 Great value lasagna noodles

1 can red gold petite diced tomatoes

1 c shredded moz cheese

1 c ricotta cheese

1/4 c grated parmesan

1 tube Wamplers sausage

8 slices of mozzarella

1/3 c LVE cabernet sauvignon

2 cloves garlic minced

RECIPE

Start boiling salted water for the pasta. It should taste like the ocean. While it’s coming to a boil, cook the sausage in a pan, and deglaze the pan with LVE wine, after the wine has reduced to the meat add your can of Red Gold tomatoes, add crushed garlic. Reduce heat to low and simmer for 15 min. Boil your noodles until soft then drain and run cool water over them to stop the cooking process. Preheat the oven to 425. Mix the cheeses (aside from mozzarella slices) in a bowl then take your cool noodle, add 1 heaping tbsp of the cheese filling onto the noodle, and roll. Place some of the bolognese sauce into the bottom of a 9x13 pan and place 8 of the roll-ups on top. Add more sauce to the top of the lasagna then add the mozzarella slices and bake for 15-20 until the top is bubbly and starts to look golden