Sausage Topping For Pizza

I am talking about wholesale changes in lifestyles where fear is cast to the wind and submission to God is not held back and the opinions of the world are irrelevant and the heart’s only consuming passion is to know Christ and be more like Him. As Paul said in 3:18, the veil has been lifted and we now have the, 3:17, “liberty” to want God and allow God to make us like Himself. To put all things, even our lives into His hand, and permit Him to take us where the road leads believing with all our hearts that when He cuts the ties to all the idols we cherish for support, affirmation and security, we will be thankful when we arrive through the journey at His particular destination.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Italian	Meat	8	Servings

INGREDIENTS

1	T	Olive oil
1 1/2	lb	Italian sausage
1		Onion, chopped
1		Clove garlic, minced
1 1/2	t	Fennel seed
1		28-oz crushed Plum
		tomatoes
1/4	c	Grated Parmesan cheese
1 1/2	t	Basil
1 1/2	t	Oregano
1	lb	Mozzarella cheese, grated

INSTRUCTIONS

Remove sausage from casing. In a large frying pan, brown sausage in
oil with onions, garlic and fennel seed. Cook until sausage is brown
and onion is tender. Drain all liquid from pan. Add tomatoes (do not
drain), Parmesan cheese, basil and oregano. Simmer over low heat for
20 minutes, stirring frequently. Spoon half of topping onto each
par-baked crust. Sprinkle with mozzarella cheese. Bake at 450 degrees
for 10-15 minutes. Fills two 13-14 inch pizza crusts.  THE PAMPERED
CHEF  BREAD AND PIZZA BAKING STONE  RECIPE BOOKLET  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 390 Calories From Fat: 250 Total Fat: 28.4g Cholesterol: 107mg Sodium: 974.8mg Potassium: 137.3mg Carbohydrates: 6.3g Fiber: <1g Sugar: 1.9g Protein: 28.3g