Crumbled Spicy Italian Turkey Sausage (for pizza)

You could use this for something other than pizza, but this is what I used it for. I froze some of it for a future pizza as well. Usually our pizza night is vegetarian night, but I wanted to change things up a bit. Exciting, I know. We're wild and crazy like that here. :) Anyway, this turned out very well. Even my toddler was munching on it and to be honest it was probably a bit too spicy for her. Big success with lots of flavor. And yes, I used ground turkey. Maybe it's just the shows I watch, but every time I see a cooking show challenge and the contestants are given ground turkey to work with, they always throw a fit because they hate it. Really???? It's just ground turkey. You can add any flavor you want to it. If I'm ever in a cooking challenge and given ground turkey, I will be one happy lady. :)

By the way, I only have about 6 more weeks until our son arrives. YIKES!!!!! I have so much to do!! I hope I get some energy to get things done because for the last few days I've been exhausted. Well, clearly I'm not too exhausted to cook or blog. I have my priorities. hehe

Spice mixture

Let the sausage cool a bit

Pizza dough, before pre-baking

Add your toppings

Pizza!

Crumbled Spicy Italian Turkey Sausage (for pizza)

Serving Size = About 2 18-inch pizzas (I froze half for another day)

Click here for my Homemade Pizza Recipe

• 2 pounds of ground turkey
• Oil
• 2 - 2 1/2 teaspoons of salt
• 1 1/2 teaspoons black pepper
• 4 teaspoons garlic powder
• 1 teaspoon sugar (a ton of recipes I looked at added sugar, so I went ahead and did it, but I don't think it adds much)
• 1 teaspoon oregano
• 1 1/2 teaspoons fennel seeds (crush a bit)
• 1/2 - 1 tablespoon paprika
• 1 1/2 teaspoons red pepper flakes (or to taste)

1. Add some oil to a saute pan and heat over medium.
2. Mix the turkey with all of the spices. Add to the hot pan and cook until done (15 mins or so), breaking apart as it cooks. Taste and make sure the seasoning is good. Adjust as necessary. 
3. Set aside so that it can cool. When the pizza is ready, crumble it over the top, bake and serve. I put half into the freezer for another day.

By the way, this recipe is easy to eye ball. I have one set of measuring spoons and they have vanished (why do I get the feeling a tiny 2-year-old might be to blame?) so I had to wing it. I did have to adjust the seasoning to taste at the end but it didn't cause any problems at all.

Linking to: Tuesday Night Supper Club, Full Plate Thursday, These Chicks Cook, Recipe Sharing Monday, Cast Party Wednesday