Chicken Apple Sausage Pizza Recipes

SMOKY SAUSAGE & APPLE PIZZA

Steps:

• 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.

APPLE CHICKEN SAUSAGE PIZZA WITH GOAT CHEESE, PECANS AND ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to 425F, rack in the middle. Line a rimmed baking sheet with parchment. Place the tomatoes, garlic, onions on the tray. Mix together the olive oil, salt, and pepper and pour over the tomatoes and onions. Roast for 15 minutes or until the tomatoes are soft and the onions have started to char slightly.
• Remove the pan from the oven and turn the oven up to 475F. As the oven is heating up, pour all of the ingredients (oil too), into a food processor and pulse until combined. Add in the basil, oregano and sugar. Taste for seasoning.
• Lightly flour your clean counter and stretch out one of your dough balls into a 10-12" round circle. Place the dough on a baking sheet lined with parchment paper. If need be, reshape to make a circle. If your oven can fit 2 sheet pans side by side then make both pizzas at once. If not, make the second one after the first one is done.
• Ladle on as little or as much sauce as you like (I tend to go with 6-7 ounces on a 10" pizza) spreading it out almost to the end (leaving a 1/2" border). Next add half of the sliced apples, half of the sliced COLEMAN ORGANIC® Apple Chicken Sausages, half of the goat cheese crumbles, and half of the pecans. Bake for 10-14 minutes or until the dough is golden brown and the edges feel crusty.
• Remove the pan from the oven and slide the pizza onto a cutting board. Cut the pizza and garnish with microgreens. If desired drizzle with a balsamic glaze or some chili oil

CHICKEN SAUSAGE WITH APPLES, SAGE AND CABBAGE

Steps:

• Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
• Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.

APPLE AND CHICKEN SAUSAGE PIZZA WITH MACARONI AND CHEESE STUFFED CRUST

Steps:

• Preheat oven to 450*F. Rub a large sheet pan with a light coating of olive oil (about a teaspoon).
• In a medium sauté pan, heat olive oil over medium heat. Sauté onion and sausage with olive oil about 4-5 minutes or until onions soften and sausage starts to brown.
• Meanwhile, roll out crust to a size slightly larger than your sheet pan. Place onto sheet pan with dough overhanging edges slightly.
• With a small spoon, spoon macaroni and cheese onto edges of the crust, about an inch in. Go all the way around - a small amount is sufficient. Then, fold the crust over the macaroni and cheese to form a stuffed crust.
• Layer on the sausage and onions, followed by the sliced apples and the grated cheddar cheese.
• Bake for 10-13 minutes, or until golden brown and cheese is bubbly.
• Let cool 1-2 minutes before cutting and serving.

CHICKEN AND APPLE SAUSAGE

Steps:

• In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
• If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
• Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.

SAVORY APPLE-CHICKEN SAUSAGE

Steps:

• In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties. , In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.