Sausage And Kale Pesto Pizza Recipe

Name: Sausage And Kale Pesto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounce refrigerated fresh whole-wheat or whole-grain pizza dough; Cooking spray; 3 ounces pork Italian sausage, casings removed; 3 ounces prechopped curly kale (about 3 tightly packed cups); 2 tablespoons water; 1 teaspoon sugar; 1/4 cup pine nuts or slivered almonds, toasted; 2 large garlic cloves, minced and divided; 1/4 cup extra-virgin olive oil, divided; 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup); 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)

Servings: persons

10 ounce refrigerated fresh whole-wheat or whole-grain pizza dough
Cooking spray
3 ounces pork Italian sausage, casings removed
3 ounces prechopped curly kale (about 3 tightly packed cups)
2 tablespoons water
1 teaspoon sugar
1/4 cup pine nuts or slivered almonds, toasted
2 large garlic cloves, minced and divided
1/4 cup extra-virgin olive oil, divided
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)

1
Preparation
2
1. Place dough on counter at room temperature; cover to prevent drying.
3
2. Preheat broiler to high.
4
3. Heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove sausage from pan. Add kale, 2 tablespoons water, and sugar to pan; cover and cook 2 minutes or until kale wilts. Place kale on 2 layers of paper towels; squeeze out excess moisture. Wipe pan clean with paper towels.
5
4. Place nuts and 1 garlic clove in a mini food processor; pulse until finely chopped. Add kale; pulse until finely chopped. Add 2 tablespoons oil; process until almost pastelike (add 1 to 1 1/2 tablespoons water, if necessary). Add Parmigiano-Reggiano; pulse mixture just until combined.
6
5. Heat skillet over medium-high heat. Roll dough into a 10 1/2-inch circle. Add 1 tablespoon oil to pan; swirl to coat. Fit dough in pan, pressing slightly up sides of pan. Top evenly with pesto; sprinkle with sausage and mozzarella. Cook 2 minutes over medium-high heat or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese melts. Cut into 8 wedges.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 10 ounce refrigerated fresh whole-wheat or whole-grain pizza dough, Cooking spray, 3 ounces pork Italian sausage, casings removed, 3 ounces prechopped curly kale (about 3 tightly packed cups), and more.

Yes, Sausage And Kale Pesto Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage And Kale Pesto Pizza

How did you like this recipe?

Frequently Asked Questions