Sundried Tomato & Herb Chicken Sausage Pizzas

Makes 3 10-inch pizzas


2 pounds boneless & skinless chicken breasts, cubed
½ pound pork fat, cubed (optional)
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh basil leaves, chopped
1 tablespoon fresh oregano, chopped
½ cup sundried tomatoes, chopped fine
2 tablespoons salt
Casings, of your choice
Canola or olive oil
Pizza Dough (recipe follows)
Fresh Tomato or Pizza Sauce (recipe follows)
Cheese, of choice
Fresh baby spinach or arugula


Mix all the sausage ingredients in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, place in the freezer. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube – this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready for more. Turn the machine on, and begin the process – air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil – the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends – you can kitchen twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

Preheat oven to 450°F. Place the sausages on a baking sheet and bake in the oven for about 4-5 minutes turning once or until browned. Remove from oven and slice into 1 inch slices for pizza topping.

Place already rolled out pizza dough on a baking sheet and top with pizza sauce, cheese of choice, spinach or arugula and sliced sausage. Place in oven and bake until golden brown, 20-25 minutes.

Pizza Dough

Makes 3 (10 inch) pizzas


1 cup warm water
1 packet active dry yeast
1 teaspoon sugar or honey
2½ cups all purpose flour
1 teaspoon salt
Dried herbs (optional)
Extra virgin olive oil


In a large bowl gently mix the warm water, yeast and honey until frothy and creamy, about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil, etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the dough out on a lightly floured surface and knead until very smooth and elastic adding more flour if needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick, or regular.

Fresh Tomato or Pizza Sauce

Makes approximately 2 cups


6 medium tomatoes, chopped
8-10 cloves garlic, chopped
½ medium yellow onion, chopped
½ cup red wine
1 teaspoon red chili flakes
1 teaspoon dried oregano
2 tablespoons salt
1 tablespoon black pepper
1½ cup fresh oregano, chopped (reserve ½ cup)
1 cup fresh basil, chopped


In a large sauce pan, over medium heat, add tomatoes, garlic, onions, red wine, red chili flakes, dried oregano, salt, pepper and fresh herbs and bring to a boil. Place on low simmer for about 45 minutes, stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until smooth and all ingredients are well blended. Skins are included in the sauce as they give a very rustic look and texture. Cook blended sauce on low for another 20 minutes, until thick and reduced. Season with more salt (if needed) and finish with remaining fresh oregano.