It's as bold as the name implies. Use some now and freeze the rest for a quick pizza later.
This recipe goes with Chicago-Style Pizza
Cooking Light JANUARY 2001
Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.
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