Sausage and Chard White Cornbread Pizza Recipe

Name: Sausage and Chard White Cornbread Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box instant cornbread mix; 1/3 cup milk; 4 tablespoons unsalted butter, melted and cooled; 1 large egg; 1 tablespoon vegetable oil; 1 cup whole-milk ricotta; 1/4 cup grated Asiago cheese; 2 tablespoons grated Pecorino Romano cheese; 2 tablespoons grated Parmesan; 1 pound Italian sausage, in bulk or removed from the casing; 2 cups Swiss chard leaves, chopped; Salt and freshly ground black pepper; Pickled sweet red cherry peppers, such as Peppadews, thinly sliced, for topping

Servings: persons

1 box instant cornbread mix
1/3 cup milk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon vegetable oil
1 cup whole-milk ricotta
1/4 cup grated Asiago cheese
2 tablespoons grated Pecorino Romano cheese
2 tablespoons grated Parmesan
1 pound Italian sausage, in bulk or removed from the casing
2 cups Swiss chard leaves, chopped
Salt and freshly ground black pepper
Pickled sweet red cherry peppers, such as Peppadews, thinly sliced, for topping

1
Preheat the oven to 400 degrees F.
2
Mix the cornbread mix, milk, butter and egg in a bowl until smooth.
3
Coat a large, cast-iron skillet with the oil.
4
Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet.
5
Bake until golden around the edges, 15 to 20 minutes.
6
Let cool.
7
Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
8
In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink.
9
Drain on a paper towel, but reserve the fat in the skillet.
10
Lower the heat to medium and add the greens.
11
Season with salt and pepper and saute until wilted and cooked through, about 5 minutes.
12
Let cool.
13
Preheat the broiler.
14
Smear a good layer of the cheese mixture on top of the crust.
15
Top with the crumbled sausage and sauteed chard.
16
Place under the broiler until bubbling and melted, 3 to 5 minutes.
17
Top with the sliced peppers and serve!

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 box instant cornbread mix, 1/3 cup milk, 4 tablespoons unsalted butter, melted and cooled, 1 large egg, and more.

Yes, Sausage and Chard White Cornbread Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sausage and Chard White Cornbread Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions