Sausage Pizza, Topped with Crispy Kale
Kale and me have had a thing going on lately. I had never even put a name to its face before, then one day Lisa Byrne of The Well Grounded Life introduced me to it and its many uses.
Now we make Green Juice a few times each week, using a healthy amount of Kale. And tonight I made it crispy with a little olive oil and salt and put it on pizza.
It was DELICIOUS.
You could eat it too.
Sausage Pizza, Topped with Crispy Kale
from The Kitchn {adapted, turned Vegetarian}
Now we make Green Juice a few times each week, using a healthy amount of Kale. And tonight I made it crispy with a little olive oil and salt and put it on pizza.
It was DELICIOUS.
You could eat it too.
Sausage Pizza, Topped with Crispy Kale
from The Kitchn {adapted, turned Vegetarian}
1 14.5-ounce can diced tomatoes with Italian seasoning {I used about a cup of pasta sauce as well}What unusual toppings do you just love on a pizza?
5 large curly kale leaves
1 to 2 tablespoons olive oil
1 package Morning Star Sausage Links
1 store-bought pizza dough, at room temperature {or homemade}
1/2 pound fresh mozzarella, cut into thin slices {I prefer grated}
Preheat the oven to 400 degrees.
Pour the can of diced tomatoes into a mesh strainer and let them drain.
Strip the kale leaves from their stems and rip into 1-inch pieces. Wash and dry in a salad spinner or pat very thoroughly with paper towel. In a large bowl, toss the leaves with olive oil, just enough to lightly coat. Spread onto a baking sheet, sprinkle with salt, and cook for 12 to 15 minutes, until crispy.
Raise the oven temperature to 500 degrees.
Grate the mozzarella. I warmed my links in a pan, then crumbled them onto the pizza.
Place the pizza crust on a baking sheet and spread a bit of garlic/herb pasta sauce, scatter the drained diced tomatoes on top, then the crumbled sausage, finishing with grated mozzarella.
Bake for 12 minutes, or until the crust is brown and the cheese is bubbly. Remove from the oven, pile on the crispy kale, then slice.