Italian Breakfast Pizza Recipes

INGREDIENTS

1	can (10 ounces) refrigerated pizza dough
1	package (7 ounces) fully cooked sausage patties, thawed
3	eggs
1/2	cup milk
1	teaspoon Italian seasoning
Salt and black pepper
2	cups (8 ounces) shredded Italian-blend cheese

PREPARATION:

1. Preheat oven to 425°F. For crust, unroll pizza dough; pat onto bottom and up side of greased 12-inch pizza pan. Bake 5 minutes or until set, but not browned.
2. While crust is baking, cut sausage patties into 1/2-inch pieces. Whisk together eggs, milk and Italian seasoning in medium bowl until well blended. Season with salt and pepper.
3. Spoon sausages over crust; sprinkle with cheese. Carefully pour egg mixture over sausage and cheese. Bake 15 to 20 minutes or until eggs are set and crust is golden.

Tip

For a special touch, serve this pizza with your favorite salsa.

Italian Baked Tomato Risotto Recipes

INGREDIENTS

1	jar (28 ounces) pasta sauce
1	can (14 ounces) chicken broth
2	cups sliced zucchini
1	cup arborio rice
1	can (4 ounces) sliced mushrooms, drained
2	cups (8 ounces) shredded mozzarella cheese

PREPARATION:

1. Preheat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray.
2. Combine pasta sauce, broth, zucchini, rice and mushrooms in prepared dish.
3. Bake, covered, 30 minutes. Remove from oven; stir casserole. Cover; bake 15 to 20 minutes or until rice is tender. Remove from oven; sprinkle evenly with cheese. Bake, uncovered, 5 minutes or until cheese is melted.

Italian Angel Hair Pasta with Seafood Sauce Recipes

Angel hair pasta is best served with a thin, delicate sauce such as this irresistible one which uses fresh plum tomatoes and savory seafood.

INGREDIENTS

1/2	pound firm whitefish, such as sea bass, monkfish or grouper
2	teaspoons olive oil
1/2	cup chopped onion
2	cloves garlic, minced
3	pounds fresh plum tomatoes, seeded and chopped
1/4	cup chopped fresh basil
2	tablespoons chopped fresh oregano
1	teaspoon red pepper flakes
1/2	teaspoon sugar
2	bay leaves
1/2	pound fresh bay scallops or shucked oysters
8	ounces uncooked angel hair pasta
2	tablespoons chopped fresh parsley

PREPARATION:

1. Cut whitefish into 3/4-inch pieces. Set aside.
2. Heat oil in large nonstick skillet over medium heat; add onion and garlic. Cook and stir 3 minutes or until onion is tender. Reduce heat to low; add tomatoes, basil, oregano, red pepper flakes, sugar and bay leaves. Cook, uncovered, 15 minutes, stirring occasionally.
3. Add whitefish and scallops. Cook, uncovered, 3 to 4 minutes or until fish flakes easily when tested with fork and scallops are opaque. Remove bay leaves; discard. Set seafood sauce aside.
4. Cook pasta according to package directions, omitting salt. Drain well.
5. Combine pasta with seafood sauce in large serving bowl. Mix well. Sprinkle with parsley. Serve immediately.