Smoky Sausage & Apple Pizza Recipe
- 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
- 1. 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).
- 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 30 minutes.
- 3. 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.
- 4. 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.
- 5. 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.
2 slices: 388 calories, 17g fat (6g saturated fat), 48mg cholesterol, 836mg sodium, 41g carbohydrate (12g sugars, 4g fiber), 20g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 fat.
Reviews for Smoky Sausage & Apple Pizza
"Update: Again, review is only for the toppings. Used Gala apples this time, along with feta instead of the cheddar (and found the feta to taste SO much better). I did double the onion "sauce" this time, like I suggested previously, and it turned out GREAT. I lowered the amount of sausage and spinach just a tad. The sausage I used was apple & onion sausage. I think with the changes I made, this recipe went beyond good to GREAT. Re-rating it to 5 stars.Original: 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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.