This good-for-you pizza combines savory chicken sausage with fresh fruit and vegetables. It makes for a healthy dinner that won’t sabotage your waistline. —Lindsay Williams, Hastings, Minnesota
- 1/2 cup all-purpose flour
- 1/2 to 3/4 cup whole wheat flour
- 1 teaspoon quick-rise yeast
- 1/2 teaspoon salt
- Dash sugar
- 1/2 cup warm water (120° to 130°)
- 4-1/2 teaspoons olive oil
- 1 tablespoon honey
- 1 small onion, chopped
- 3 teaspoons cider vinegar, divided
- 2 teaspoons maple syrup, divided
- Dash salt
- Dash cayenne pepper
- 2 teaspoons olive oil
- 1-1/2 teaspoons chopped fresh sage
- 1 teaspoon Dijon mustard
- 1 tablespoon cornmeal
- 2 cups chopped beet greens or fresh spinach
- 1/2 cup chopped apple
- 2 fully cooked apple chicken sausage links or flavor of your choice (3 ounces each), sliced
- 3/4 cup shredded smoked cheddar cheese
- In a small bowl, combine the all-purpose flour, 1/2 cup whole wheat flour, yeast, salt and sugar. Stir in the water, oil and honey; beat just until moistened. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 30 minutes.
- Meanwhile, in a large skillet, saute the onion, 2 teaspoons vinegar, 1 teaspoon syrup, salt and cayenne in oil until onion is tender. Remove from the heat; stir in the sage, mustard and remaining vinegar and syrup.
- Grease a 12-in. pizza pan; sprinkle with cornmeal. Roll out dough to fit prepared pan; prick thoroughly with a fork. Bake at 450° for 5-8 minutes or until edges are lightly browned.
- Arrange the onion mixture, beet greens, apple, sausages and cheese over top. Bake 5-7 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.
Originally published as Smokey Sausage & Apple Pizza in Country Woman August/September 2011, p43
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Smoky Sausage & Apple Pizza
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 17, 2016
"My review is only for the "toppings". I used an already made pizza crust.We thought the pizza tasted fresh and kind of "gourmet". Considering how much I spent for just the toppings, it's definitely gourmet.Preparing: I had to buy a block of smoked cheddar and shred it myself since I couldn't find any pre-made in a bag. I used a Fuji apple and I think it had a perfect taste and crispness. For the greens I chopped up some baby spinach. The sausage I used was a wine and cheese sausage that I had baked the night before.Things that need "tweaking": I found that it called for way too much of the chopped greens and way too much sausage. I wound up leaving some off. I think the amount of apple was good. I also think there was nowhere near enough onion "sauce", even though I'm not an onion person. Next time I will double it. I also increased the amount of cheese because it didn't seem like enough. Even after increasing it, I thought it could still use some cheese. We didn't taste ANY of the smoky flavor (despite being able to taste it from the block), so next time I will just buy a different kind of bagged cheese (for ease and to save money). With the tweaks that I made, I think this is a good, fresh-tasting, different pizza. We will probably make this again."