sun-dried tomato pesto pizza with sausage and kale

sun-dried tomato pesto pizza with sausage and kale

mains recipes

This sun-dried tomato pesto pizza with sausage and kale is a serious flavor bomb.  I am always looking for new ways to make pizza in my skillet, and when I discovered Barilla’s sun-dried tomato pesto, (or Pesto Rosso,) I knew it would be a perfect pizza sauce.  

Sun-dried tomato pesto is deep red in color, and has a rich, tangy, sweet flavor.  It’s perfect to pair with some greens, salty and spicy sausage, and gooey cheese!

sun-dried tomato pesto pizza with sausage and kale

If you have made my skillet pizza before, this is the same cooking method, just with different sauce and toppings.  Feel free to change up the sauces, cheeses, or toppings to your liking.  Tag me on instagram so I can see how it comes out!

sun-dried tomato pesto pizza with sausage and kale
prep time
10 mins
cook time
20 mins
total time
30 mins
 
course: Main Dish
cuisine: Italian
keyword: 30 minute meal, cast iron skillet, Italian food, kale, pizza
Author: Christine
ingredients
  • 4 T extra virgin olive oil divided
  • 1/2 lb sausage removed from casings
  • 1 lb prepared pizza dough
  • semolina flour for sprinkling
  • olive oil for brushing
  • salt and pepper
  • 1 6 oz jar sun-dried tomato pesto like Barilla
  • 2 c shredded mozzarella
  • 3 c torn kale leaves
  • 1 T honey
  • chili flakes
instructions
  1. Heat 2 tablespoons of olive oil in a pan over medium high heat. Add the sausage to the pan and break up slightly. Cook for 3-5 minutes, or until just cooked through. Remove the sausage from the pan with a slotted spoon and allow to drain on a paper towel lined plate.
  2. In a bowl, toss the kale with the other 2 tablespoons of olive oil. Set aside.
  3. Preheat oven to 525° F, or as hot as it will go.
  4. Ensure all ingredients are prepped: pesto is ready to spoon, cheese is grated, kale is clean and torn.
  5. Stretch out dough into a large, flat disc.
  6. Heat your 12 inch skillet over medium high heat. Once hot, sprinkle the semolina flour over the surface of the pan. Stretch the dough over the skillet. Be careful not to burn your fingers! Place the dough in the skillet and pull it up the sides of the edges, incase it gets a little droopy. Brush the dough with olive oil. Season with salt and pepper.
  7. This dough is going to cook quickly. Once you see it start to bubble, spoon the pesto over the top of the dough and spread it out. Don’t be shy with your sauce! Spread it close to the edges. If you end up getting sauce on the crust, it will get caramelized and delicious.
  8. Sprinkle the cheese over the marinara. Sprinkle the sausage over top, and then the kale.
  9. Using oven mits, place skillet in the oven. Bake for 10-15 minutes, or until the cheese is golden and bubbly, and kale is totally crispy. 8. While the pizza is still hot, brush the crust with a combination of honey, chili flakes, and a little water (that have been whisked together). If you have Mike’s hot honey on hand, use that!
  10. Cut and serve immediately.