Pizza From Scratch Chicken Sausages

Left over chicken sausage? No proble. Here is a healthy fix in a form of a pizza. This pizza recipe from Tasty Treats is made from scratch with Onions, Bell Pepper, Chicken Sausage and Corn. 

1/2 cup warm water (105-110 degrees F)
2 tsps active dry yeast
1 cup all purpose flour
1 cup whole wheat flour
1 tsp salt
3 tbs olive oil

Pizza Sauce ( I used the marinara sauce that I make often, recipe here )
Cheese, Mozzarella and Sharp Cheddar

Toppings I used:
Chicken Sausage
Corn kernels


  1. Mix the warm water and yeast in a small bowl and let stand for about 5 minutes until the yeast dissolves.
  2. Mix the flour and salt in a bowl. Add the olive oil and stir it in with your fingers. Add the yeast mixture and mix until the dough comes together.
  3. Turn out into a lightly floured surface and knead for couple of minutes until smooth.
  4. Transfer the dough to a large oiled bowl and turn the dough to coat with oil. Cover the bowl with a plastic wrap and set aside in a warm area until it doubles in volume, about an hour.
  5. Punch the dough and divide into two equal balls.( Use the dough immediately or store refrigerated in an air-tight container for one day).
  6. Preheat oven to 450 degrees F. Keep your pizza stone or a rimless baking sheet inside the oven as it preheats. Sprinkle cornmeal over a piece of parchment paper. Place the dough on the parchment paper and roll out or spread the dough with your fingers to your desired thickness, I like a thin crust pizza.
  7. Brush the dough lightly with some olive oil.
  8. Spread some pizza sauce over the dough and then sprinkle the cheese over the sauce, as much as you like.
  9. Top with your favorite toppings and sprinkle some oregano and chili flakes and salt.
  10. Take the pizza stone or baking sheet out of the oven and transfer the pizza along with the parchment paper onto it.
  11. Bake the pizza until the crusts are crisp and brown on the bottom and the cheese has melted and is bubbly.
Posted by Diane Araga, on May 26, 2013 at 9:00 AM