RYAN'S PIZZA RECIPES

Steps:

• 
  Begin with a homemade or store bought crust rolled thin.
  
  Spread sauce over entire crust, and cover with a thin layer of mozzarella cheese. Place on toppings. Top with 2 cups Mozzarella and 1/2 cup parmesan cheese. Sprinkle with small handful of chopped basil.
  Bake at 425 degrees for 12-15 minutes, until golden, on a heated stone (put the stone in while the oven pre-heats and you’re prepping your ingredients). If cooking on a metal pizza pan, or cookie sheet, skip this step.
  
  
  Recipe provided by Rucksack Cellars.

Steps:

• Preheat oven to 375°
• Cook the sausage in a medium skillet over medium-high heat until crumbly and crispy, about 5 minutes
• Transfer to a plate lined with paper towels to drain, reserving drippings in the skillet
• Add the mushrooms, onion and oil to the skillet, and cook until the vegetables are softened, about 5 minutes
• Transfer the mushroom mixture to a bowl and add the sausage, mozzarella, pepperoni, basil, red peppers and 1/2 teaspoon of the oregano; stir to combine
• Separate the biscuit dough
• Using a rolling pin, roll out each biscuit on a lightly floured surface until the biscuits triple in size (about 5 inches in diameter)
• Brush the edges of the dough rounds with a small amount of beaten egg then scoop 1/4 cup of the sausage mixture into the center of each biscuit
• Gather the dough edges around the sausage mixture to form a purse, and squeeze to seal
• Roll them around gently on the cutting board so they form a ball
• Repeat with the remaining biscuits
• Lightly grease a baking sheet with cooking spray
• Put the pizza balls on the sheet seam-side down and gently roll them around to lightly coat with cooking spray
• Brush the pizza balls with the remaining beaten egg and sprinkle each ball with about 1 tablespoon of Parmesan, some black pepper and the remaining oregano
• Bake until the dough is golden brown and fully cooked, 22-25 minutes
• Serve with the warm marinara sauce
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