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1
For the sauce: In a heavy small saucepan, melt the butter over medium heat.
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2
Add the flour and stir constantly for 1 minute.
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3
Gradually add the milk, whisking constantly.
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4
Add the nutmeg, bay leaf and garlic.
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5
Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, 2 to 5 minutes.
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6
Stir in the salt and pepper.
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7
Remove and discard the bay leaf and garlic.
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8
For the pizza: Preheat the oven to 450 degrees F. Oil a heavy nonstick 16- by 10-inch baking sheet with olive oil.
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9
Using fingers, spread the dough over the prepared baking sheet into a rectangle shape.
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10
Drizzle the dough with olive oil.
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11
Spoon the sauce on top and spread evenly leaving a 1-inch border around the dough.
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12
Sprinkle the mozzarella on top.
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13
Arrange the meatballs, cut-side down, on top.
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14
Sprinkle with the Parmesan.
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15
Bake for 15 minutes.
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16
Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs.
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17
Drizzle with olive oil and sprinkle with salt.
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18
Bake until the kale is crispy, 10 minutes longer.
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19
Cut into squares and serve.
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20
Preheat the oven to 400 degrees F.
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21
In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions.
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22
Using a wooden spoon, stir to blend.
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23
Add the ground turkey and sausage meat.
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24
Using fingers, gently mix all the ingredients until thoroughly combined.
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25
Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs).
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26
Place the meatballs on a heavy nonstick baking sheet, spacing apart.
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27
Drizzle with olive oil and bake until cooked through, 15 minutes.
