Chicken Sausage & Herb Wheat Pizza

What a healthy and delicious alternative to ordering out from your local pizza joint! I was surprised that the recipe didn't call for any type of pizza sauce, but it sure didn't "knead" it! (ha ha lame joke, I crack myself up!) :-)

I couldn't find any chicken sausage when I went to the store, so I got turkey sausage instead. Which, according to what I found online, Johnsonville turkey sausage has fewer calories than their chicken sausage, so I guess I got the better deal! I've always thought turkey has more flavor than chicken anyways.

The whole process does take some time, so it wouldn't be ideal for a night when you are crunched for time, but it is SO worth it to try some time! Don't be scared off by the fact that you make your own dough - it's really easy! Working with the dough is what takes the most time, but it really is very simple and the recipe walks you right through what you have to do.

The dough by itself is really tasty! Mixing in the rosemary and honey with the rest of the dough ingredients makes a big difference in the flavor compared to regular pizza dough. And as I said before, the sausage, tomato, herbs and spices produces enough flavor that you don't even need any type of pizza sauce! Quite tasty! I'd rather have this over Domino's or Pizza Hut. Plus it is healthier! One serving is 1/4 of the pizza with only 320 calories, then shave some of those calories off by using turkey sausage instead of chicken sausage. One serving was plenty for both me and my husband. Filled us up just right without feeling stuffed!

Also, this recipe comes from one of my favorite Pampered Chef cookbooks - Make it Fresh, Make it Healthy. I think I have mentioned before how much I love this cookbook. It is filled with with so many delicious healthy recipes that are easy to make! Make sure to try this pizza some time!


Chicken Sausage & Herb Wheat Pizza
Pampered Chef Make it Fresh, Make it Healthy
Published by The Pampered Chef, Ltd. in 2011.

Prep time: 30 minutes  Total time: 45 minutes  Yield: 4 servings

1 cup all-purpose flour, plus additional for dusting
1/2 cup whole wheat flour
1 1/2 tbsp fresh rosemary leaves, finely chopped, divided
1 tsp active dry yeast
1/4 tsp salt
1/2 cup warm water (110-120°F)
2 tsp olive oil, divided
1 tsp honey
6 oz cooked Italian chicken sausage links (2 links)
2 plum tomatoes, seeded
2 garlic cloves, pressed
1 tbsp yellow cornmeal
1 3/4 oz Provolone cheese
1/4 tsp coarsely ground black pepper
1/4 cup loosely packed fresh basil leaves, thinly sliced

1. Preheat over to 450°F. Combine flours, 1 tbsp of the rosemary, yeast and salt in Stainless (4-qt) Mixing Bowl. Using Stainless Mini Whisk, whisk together water, 1 tsp of the oil and honey in (2-cup) Easy Read Measuring Cup. Add water mixture to flour mixture; mix just until dough begins to come together using Small Mix 'N Scraper. Turn dough out onto lightly-floured Pasty Mat. Knead dough 4-5 minutes or until smooth and elastic, but not sticky. Shape dough into a ball and return to mixing bowl; cover with plastic wrap. Let dough rise in warm place about 20 minutes.
2. Meanwhile, dice sausage and tomatoes, set aside. Combine remaining 1/2 tbsp rosemary, remaining 1 tsp oil and pressed garlic in (1-cup) Prep Bowl. Sprinkle cornmeal over Large Round Stone with Handles. Place dough onto center of baking stone. Using Baker's Roller, roll dough to within 1/2 in. of edge. Brush oil mixture over dough with Chef's Silicone Basting Brush. Bake 8-10 minutes or until crust is light golden brown.
3. Remove baking stone from oven to Stackable Cooling Rack. Top crust with sausage and tomatoes. Using Rotary Grater, grate cheese over pizza. Bake 4-6 minutes or until crust is deep golden brown and cheese is melted. Remove from oven; sprinkle with black pepper and basil.