Sausage Pastrizza Recipe

Pastrizza topped with Caramelized Onions and Sausage with a Dijon and Jarlsberg Spread
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  • 1 puff pastry sheet, thawed
  • 1 spanish onion, julienned
  • 3 spicy sausages with casing removed
  • 1/2 cup grated swiss cheese
  • 1 egg
  • 1 teaspoon water
  • 1 teaspoon Italian seasoning
  • salt and pepper, to taste
  • For the cheese spread:
  • 1 cup grated Jarlsberg or any Swiss cheese; Gruyere would be great too!
  • 1 tablespoon Dijon mustard
  • 2 tablespoons room temperature butter
  • 1/2 teaspoon minced garlic
20 mins
30 mins
50 mins
  • To make the cheese spread, blend all the ingredients in a food processor until smooth and creamy and spreadable.
  • Pre-heat the oven to 400 degrees.
  • In a large frying pan, brown the sausage.
  • To the same pan, add the onions and saute until they are almost cooked. Season with salt, pepper and Italian seasoning. Toss and cook for a minute more and take off the heat.
  • Meanwhile, place the puff pastry sheet on a well-floured surface and roll it out to about a 10" x 12" rectangle.
  • Spread the cheese mixture evenly leaving a 1 inch border on all sides.
  • Pile on the onions and sausage mixture distributing it evenly across the base.
  • Make egg wash by beating egg with water until combined.
  • Apply the egg wash on the one inch exposed borders. The wash will help the pastry to come out nice and golden!
  • Place the pastrizza on a baking tray and bake for 30 minutes or until the sides are puffed and golden.
  • Transfer to a tray and let it sit for 2-3 minutes before serving
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