Chicken and Sausage Pizza

A M A Z I N G! This chicken and sweet Italian sausage pizza is simply magnifico! Great taste and very filling! A definite must try recipe!

Ingredients:

- 2 tsp. olive oil
- 4 oz. sweet Italian Sausage links (casing removed), chopped
- 2, 4 oz. boneless skinless chicken breasts, cubed
- 2 Tbs onion, diced
- 1 Tbs garlic, minced
- 1, 14.5 oz. can diced tomatoes
- 2 Tbs black olives, diced
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 4 oz. Fontina cheese, shredded
- 1 package, 11 oz. Pillsbury pizza dough (thin crust)
- 1 1/2 cups Classico Traditional Tomato/Basil pasta sauce
- 2 Tbs fresh parsley, chopped small
- Pam cooking spray

Preheat oven to 450 degrees. In a large skillet, heat olive oil over medium high heat. Add chopped sausage and chicken. Cook for about 10 minutes until done, stirring frequently. Remove from skillet and set aside. Add onions and garlic to the skillet and sauté for about 5 minutes. Add tomatoes, black olives, salt and pepper. Heat thoroughly. Roll out pizza dough on a baking sheet sprayed with Pam cooking spray to form a large rectangle. Spread pasta sauce over dough and add diced tomato mixture. Spread chicken and sausage evenly over dough and sprinkle with shredded cheese. Place in oven for 16 to 20 minutes or until golden (ovens may vary). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"What is the secret of success? Right decisions. How do you make right decisions? Experience. How do you get experience? Wrong decisions." 

- Anonymous 

Tomato-Fennel Pizza

Fennel is one of those vegetables I do not cook with regularly and I'm not sure why. The leaves (fronds) are delicately flavored and similar in shape to dill. The bulb is a crisp, hardy root vegetable and may be sautéd, stewed, braised, grilled, or even eaten raw. It is also a great source of Vitamin C. This delightful pizza, when served to my family, made them sing my praises; so naturally, I'll be making it again real soon. :)

Ingredients:

- 1 Tbs olive oil
- Thinly sliced fennel bulb (you can gauge how much you'd like on your pizzas)
- fronds from the fennel stalk (looks similar to dill)
- 2 garlic cloves, minced
- 1/2 tsp. oregano
- 1/4 tsp. salt
- 1 tube reduced-fat crescent rolls
- 4 Tbs tomato paste
- 1 large tomato, diced
- 4 Tbs reduced-fat shredded mozzarella cheese or Mexican-four cheese blend shredded cheese

Preheat oven to 375 degrees. Thinly slice most or all of the fennel bulb (about one and a half to two-inch thin strips). Heat olive oil in a skillet over medium-high heat. After the oil is hot, turn heat down to medium and add fennel bulb strips, garlic, salt, and oregano. Sauté for several minutes, until fennel and garlic start to turn a brownish color. Remove from heat. On a baking sheet, unroll crescent rolls and take two triangles, match them up, making one rectangle. Do that for the other triangles. The eight triangles will become four rectangles. Bake dough for five minutes. Remove from oven and add one tablespoon of tomato paste to each of the four little pizzas. Top with diced tomatoes and fennel bulb mixture. Spoon one tablespoon of shredded cheese onto each pizza and place back in the oven. Bake pizza for another 7 to 8 minutes. Remove, top with fennel fronds, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"I am not afraid of tomorrow; for I have seen yesterday and I love today." - William Allen White