sun-dried tomato pesto pizza with sausage and kale
30 minute meal, cast iron skillet, Italian food, kale, pizza
4Textra virgin olive oildivided
1/2lbsausageremoved from casings
1lbprepared pizza dough
semolina flour for sprinkling
olive oil for brushing
salt and pepper
1 6ozjar sun-dried tomato pestolike Barilla
3ctorn kale leaves
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.
In a bowl, toss the kale with the other 2 tablespoons of olive oil. Set aside.
Preheat oven to 525° F, or as hot as it will go.
Ensure all ingredients are prepped: pesto is ready to spoon, cheese is grated, kale is clean and torn.
Stretch out dough into a large, flat disc.
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.
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.
Sprinkle the cheese over the marinara. Sprinkle the sausage over top, and then the kale.
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!