Kale and Sausage Pizza

I was never a big fan with eating kale until a couple of years ago. I know, I know, but it was not one of those common household ingredients when growing up, nor was it something I was anxious to buy at the store. That all changed though when I started making kale chips. I fell in love with kale from that moment on, and to this day I probably go through a head of kale a week.  Recently I was on a pizza making kick, and I’m not that guy who simply rocks out a cheese and pepperoni pizza and call it a day. Granted I do make the cheese and pepperoni for the kids, but if I have any leftover pizza dough, then I typically scan the refrigerator and come up with a new pizza. This kale and sausage pizza is one of those, and let me tell you, it was awesome!

Kale and Sausage Pizza

I came up with this recipe because my sister-in-law send me a message that they had finally arrived in Philadelphia and their first stop was Tony Luke’s to grab a bite to eat. That triggered that whole idea of their pork and broccoli rabe sandwich. I’ve made something similar to that when I made my porchetta, and I loved how that pork played off of that bitterness, so this set me off to make the pizza.

Ingredients:

  • Your favorite pizza dough, to be hand tossed to about 16 inches
  • 2 cups of packed, fresh kale leaves, washed
  • 1 whole spicy Italian sausage, casing removed
  • 1 clove of garlic, minced
  • 1 cup shaved parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 tbsp olive oil
  • pinch of salt
  • water
  • bowl of ice water

Start by adding the kale to a small pot of boiling water. Cook the kale for approximately five minutes, just to get it a bit tender.  Remove with a slotted spoon and place the kale into the ice water to shock it. Drain the kale. Once drained, I placed into a salad spinner to remove a lot more water, trust me it holds a lot, then I balled it up, and gave another good squeeze, removing a lot more water. Slice into strips, then chop.

Preheat your oven to 475 degrees. Place a large circular baking sheet, or pizza pan into the oven to preheat while you make your pizza.

Lightly flour your dough ball, then begin pressing it with your fingers. Flip to repeat. Use a rolling pin if you desire to get the dough working, then begin to toss it. Here is a video as to how to toss a pizza. It’s fun, and the kids love seeing it be thrown into the air.

Once your dough is ready, and you have your desired thickness, remove the pizza pan out of the oven with your kitchen mitts. The pan will be really hot, so be ready to place it onto a wood cutting board, or a potholder.

How to make sausage and kale pizza

Drizzle the olive oil onto the large, circular baking sheet, or pizza pan and tilt the pan to make sure you get full coverage of the oil onto the pan before carefully placing your dough onto it. Once your dough is on the sheet, it is now time to build the pizza.

Sprinkle the minced garlic over the pizza dough, sprinkle with a bit of salt, then add the mozzarella cheese. Top the mozzarella with the chopped kale, then start dotting on your uncooked Italian sausage, covering the pizza. Shower on the parmesan cheese, and place back into the oven, cooking for about 20 to 25 minutes or until the sausage is cooked and the cheese is nice and golden.

Remove and serve.

Kale and Sausage Pizza

My first bite was nothing short of amazing. The kale got a bit crispy in certain places, which I loved and reminded me of those light kale chips, and then that spicy Italian sausage, along with the cheese, well, I’m done. This was super great pizza and I will definitely be making it more often. Just saying that pizza joints need to start offering kale as an option for a topping.

Kale and Sausage Pizza
Author: 
Cuisine: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Your favorite pizza dough, to be hand tossed to about 16 inches
  • 2 cups of packed, fresh kale leaves, washed
  • 1 whole spicy Italian sausage, casing removed
  • 1 clove of garlic, minced
  • 1 cup shaved parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 tbsp olive oil
  • pinch of salt
  • water
  • bowl of ice water
Instructions
  1. Start by adding the kale to a small pot of boiling water. Cook the kale for approximately five minutes, just to get it a bit tender. Remove with a slotted spoon and place the kale into the ice water to shock it. Drain the kale. Once drained, I placed into a salad spinner to remove a lot more water, trust me it holds a lot, then I balled it up, and gave another good squeeze, removing a lot more water. Slice into strips, then chop.
  2. Preheat your oven to 475 degrees. Place a large circular baking sheet, or pizza pan into the oven to preheat while you make your pizza.
  3. Lightly flour your dough ball, then begin pressing it with your fingers. Flip to repeat. Use a rolling pin if you desire to get the dough working, then begin to toss it. Here is a video as to how to toss a pizza. It's fun, and the kids love seeing it be thrown into the air.
  4. Once your dough is ready, and you have your desired thickness, remove the pizza pan out of the oven with your kitchen mitts. The pan will be really hot, so be ready to place it onto a wood cutting board, or a potholder.
  5. How to make sausage and kale pizza
  6. Drizzle the olive oil onto the large, circular baking sheet, or pizza pan and tilt the pan to make sure you get full coverage of the oil onto the pan before carefully placing your dough onto it. Once your dough is on the sheet, it is now time to build the pizza.
  7. Sprinkle the minced garlic over the pizza dough, sprinkle with a bit of salt, then add the mozzarella cheese. Top the mozzarella with the chopped kale, then start dotting on your uncooked Italian sausage, covering the pizza. Shower on the parmesan cheese, and place back into the oven, cooking for about 20 to 25 minutes or until the sausage is cooked and the cheese is nice and golden.
  8. Remove and serve.
  9. Kale and Sausage Pizza
  10. My first bite was nothing short of amazing. The kale got a bit crispy in certain places, which I loved and reminded me of those light kale chips, and then that spicy Italian sausage, along with the cheese, well, I'm done. This was super great pizza and I will definitely be making it more often. Just saying that pizza joints need to start offering kale as an option for a topping.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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