Chicken Sausage & Feta Pizza and Sandy Bananas

Now that daylight savings time has ended, we are left to adjust our kids to the new time.  All of my hard work to adjust our infant’s tummy to our family dinner hour has to be re-done.  So now, just when it is time to start preparing dinner (according to the new time), the kids are hungry for dinner (according to the old time). To help tame the hunger, we make Sandy Bananas.  The crushed graham cracker coating allows our infant to easily pick them up the otherwise slippery bananas.  And since bananas are easy to cut, our preschooler can use her plastic children's knife to slice the banana herself.  

One component of a recipe that determines if it will make the weekday meal list, is the number of dishes it takes to prepare the meal.  Chicken Sausage and Feta Pizza uses one bowl to mix the crust, one pan to sauté the sausage, and one oven pizza stone.  Sold.  

Chicken Sausage and Feta Pizza

Serves 6

1 (12 ounce) package pre-cooked Sweet Apple Chicken Sausage links, cut into 1” slices

1 bag Wildtree Whole Wheat Pizza Crust

1 tablespoon water

½ cup luke warm water

2/3 cup pizza sauce

2 cups shredded mozzarella cheese

4 ounces crumbled feta cheese

Cornmeal for dusting

Place pizza stone in oven on middle rack.  Preheat oven to 500 degrees for 30 minutes.  Prepare pizza crust as directed. Let rest 10 minutes or as instructed on package.

In a large skillet over medium heat, sauté sausage slices until lightly browned.  Remove from heat.

On a pizza peel dusted with cornmeal, roll out dough to a 10” circle.  Top with pizza sauce, mozzarella, sausage and feta.  Place pizza in the preheated oven on the hot pizza stone.

Bake for 10 minutes or until cheese is melted and the crust is lightly browned and crisp.  Cut into wedges and serve.

Sandy Bananas

Makes 2 infant/toddler snacks

1 banana, halved

2 whole graham crackers (4 pieces each)

Dash of cinnamon

Slice each banana half lengthwise and then cross-wise.  Then cut into 1/2-inch slices.  (This will create 4 mini triangles per slice.)  Place graham crackers in a sandwich or quart size zipper storage bag,  Add a dash of cinnamon.  Seal bag securely.  With a rolling pin or large bottle, roll over the bag, crushing the graham crackers.  Open bag and place half of the banana in the crumb mixture.  Secure the bag closed.  Shake bag until the banana slices are coated.  Repeat with the remaining banana.