Stuffed Pizzones


  • 1 tbsp (15 mL) canola oil, divided
  • 4 oz (125 g) part-skim mozzarella cheese (1 cup/250 mL grated)
  • 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated), divided
  • 1 small onion
  • 12 oz (350 g) Italian turkey sausage (about 3 links), casings removed
  • 2   garlic cloves
  • 2   plum tomatoes
  • 1/2 cup (125 mL) marinara sauce
  • 1/4 cup (50 mL) fresh basil leaves
  • 1 cup (250 mL) part-skim ricotta cheese
  • 2 pkg (13.3 oz/283 g) refrigerated pizza crust
  •  Additional marinara sauce for serving (optional)


  1. Preheat oven to 425ºF (220ºC). Brush Large Bar Pan with half of the oil using Chef’s Silicone Basting Brush. Grate mozzarella and Parmesan with Microplane® Adjustable Coarse Grater; set aside.  

  2. Cut onion into chunks. Place in Manual Food Processor; process until finely chopped.  

  3. Place sausage, onion and garlic pressed with Garlic Press in Classic Batter Bowl. Microwave, covered, on HIGH 6–7 minutes or until sausage is no longer pink, stirring and breaking into crumbles with Small Mix ‘N Scraper® halfway through cooking. Drain, if necessary.  

  4. Seed and dice tomatoes with Utility Knife. Add tomatoes and marinara sauce to batter bowl. Mix well.  

  5. Place basil and half of the Parmesan in processor bowl; process until finely chopped. Add ricotta; process until blended. Carefully remove blade. Add mozzarella cheese and mix well with Small Mix ‘N Scraper®.  

  6. Unroll one package of pizza crust onto bar pan. Using your hands, roll and stretch to edges.  

  7. Using Medium Scoop, place ricotta mixture onto dough in two lengthwise rows, leaving about a 3” (7.5-cm) space between rows and about 1” (2.5-cm) border around outside edges. Using back of Scoop, slightly flatten ricotta. Scoop sausage mixture onto ricotta mixture (see cook’s tips).  

  8. Unroll second package of pizza crust and carefully place over first crust. Press dough all around edges and down center. Using Pizza & Crust Cutter, cut down center of dough to form two strips. Brush top of dough with remaining oil. Using Utility Knife, make six slits, about 3” (7.5 cm) long, in top of each pizzone to vent. Sprinkle with remaining Parmesan cheese.  

  9. Bake 18–20 minutes or until deep golden brown. Remove pan from oven to Stackable Cooling Rack; let stand 5–10 minutes. To serve, cut each pizzone and serve with additional marinara sauce, if desired.  


  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 440, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 50 mg, Sodium 1290 mg, Carbohydrate 52 g, Fiber 2 g, Protein 25 g

Cook's Tips:

Place all of the ricotta mixture down first in two rows (about 6 scoops per row). Then, top each row with all of the sausage mixture. See step 7.

To remove casings from sausage, cut a lengthwise slit down one side of each link using the Utility Knife. Peel the casings away from the sausage.
This recipe can be cut into 24 pieces for an appetizer.

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