Italian Chicken Sausage- Lean&Low Salt
*try it vegetarian style w/3 lbs chopped portobell0 mushrooms or 
1 1/2lbs ground chicken breast
1/4 cup cold white/red wine or water
3 tbs fine chopped fresh parsley
1/4-1/2 tbs garlic powder or 1-2 garlic cloves, minced
1 tsp fresh ground pepper
1/2 tsp cayenne *
1 1/4 tbsp fennel seed
1-2 tsp crushed chili peppers *
1 tbsp sweet paprika
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon crushed rosemary
1/4 tsp anise, optional (ground)
Hand mix seasonings with ground meat-mix well.
Let sit for 30 minutes.
Use immediately or freeze in portions-use within 2 months
*Use minimum to no salt
For Pizza Bread or Calzones-drizzle 1 tbs olive oil in pan add chicken-crumble and cook until brown-then add to pizza as topping
On the Grill-add bread crumbs, make patties brush w/olive oil
Meatballs-small amount of bread crumbs, make balls saute in olive oil
Homemade Pizza:
Cheese
Fresh Mozzarella and Grated Parmesan
Pizza Sauce
1 15oz can low salt stewed tomatoes crushed
1 15oz can tomato paste
1 clove crushed fresh garlic or 1 tbs garlic powder
1 1/2 tbs basil
pepper
2 tbs olive oil
Simmer low-medium in sauce pan, stiring often for 15 minutes.
Dough
You can buy dough or make your own:
* ¼ ounce (7 gram) package of active dry yeast
* 1 Cup warm milk or water
* 2 teaspoons sugar
* 1 teaspoon salt
* 3 Tablespoons melted butter (or olive oil)
* 2 ½ to 3 Cups flour
* Olive Oil
* Seasonings
Directions:
1. In a large bowl, dissolve the active dry yeast into your warm water and stir. While stirring add sugar, salt and butter and begin adding the flour by half cupfuls at a time. Begin kneading by hand when necessary.
2. When all the flour is added, transfer your dough to a lightly floured surface and begin kneading until dough has a uniform and consistent appearance and feel. This will take about five minutes.
3. Divide your dough in 5 pieces for 12 inch pizza crust or in 3 pieces for pizza bread. Let them rest for ten minutes.
While dough is resting, turn oven or grill on to 400-degrees.
4. Roll each ball into a very thin 12-inch crust or flatten until the desired thickness for bread- place on a greased cookie sheet or pizza stone. Brush the crust with olive oil and sprinkle on seasonings for crust you will freeze. For crusts that will be made into pizza immediately, add your toppings.
5. Bake time is between 10 and 15 minutes.
**Once baked they can be frozen for use at a later date. Cool crusts completely and seal in a plastic bag for freezer storage.