Best 3 Sausage Kale And Mozzarella Pizza Recipes

GRILLED KALE AND SAUSAGE PIZZA

Steps:

• Prepare the dough first by pouring the warm water into the bowl of a stand mixer with the dough hook attached. Sprinkle yeast over the top. Allow to proof for 5 minutes. Add in 1 1/2 cups flour and salt. Turn mixer on to medium-high. And mix just until the dough comes together. If the dough seems sticky add remaining tablespoons of flour. Turn the mixer down to medium and continue mixing until a smooth ball forms. Cover with plastic wrap and allow to rise in a warm, dark place for 45 - 60 minutes or until it has doubled in size.
• Meanwhile, cook sausage in a skillet over medium heat until cooked through. Add in kale, and cook just until kale wilts about 2 minutes. Remove from heat but keep warm until ready to use.
• Preheat your grill to medium-high heat.
• After the dough has risen, punch it down and roll it out on a lightly floured surface. It does not need to be a perfect circle or square.
• Place the dough onto a floured pizza peel or baking sheet with no rim, this will make it easier to slide onto the grill.
• Get all of your pizza toppings together near your grill.
• Lightly oil the grill grate and use a quick motion to slide the pizza dough onto the grill being careful to avoid letting the edges pizza dough slip through the grates.
• Close the lid and allow the pizza to cook 3 - 5 minutes or until the crust starts to brown slightly and it starts to form grill marks. Open the grill, brush the top of the pizza dough with olive oil and use tongs or a grill spatula to flip the pizza dough over.
• Immediately brush the remaining olive oil over the top of the pizza. Sprinkle minced garlic over the top. Top with 1 1/2 cups shredded mozzarella cheese. Top with sauteed kale and sausage. Sprinkle remaining 1/2 cup of mozzarella cheese on top. Close the lid and let the pizza cook 3 - 5 more minutes or until the cheese has melted, the crust has browned and grill marks start to form on the bottom. Remove from grill, slice and serve immediately.

DEEP-DISH PIZZA WITH SAUSAGE, GARLIC, AND MOZZARELLA

Steps:

• Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
• Brush a 14-inch deep-dish pizza pan with ½ tablespoon olive oil.
• Press the dough evenly to cover the bottom and 2 inches up the sides of the pan.
• Cover the pan with plastic wrap and let the dough rise in the pan for 15-20 minutes.
• Meanwhile, in a big skillet over medium heat, warm 1 tablespoons olive oil; swirl to coat the pan.
• Scatter the sausage in the pan; stir/saute until the sausage is cooked through and not pink, 5 minutes; drain sausage, then transfer to paper towel lined plate.
• Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
• Lay half of the mozzarella slices over dough, overlapping them to cover the dough completely.
• Scatter the cooked sausage over the top; sprinkle the garlic over the sausage.
• Arrange the remaining cheese slices over the top.
• Ladle tomato sauce evenly over the cheese; sprinkle with Parmesan over the sauce.
• Place pizza in oven on the baking stone; decrease temperature to 450°.
• Bake about 30 minutes, until crust is a deep golden brown and the cheese is golden.
• Remove pizza from oven and place on wire rack to cool for 5-7 minutes.
• Cut pizza into large wedges and serve.

SAUSAGE, KALE AND MOZZARELLA PIZZA

Steps:

• Heat oven to 400ºF.
• Heat dressing in large deep skillet on medium heat. Add garlic and kale; cook and stir 3 min. or just until kale is wilted. Remove from heat.
• Spread pizza crust with pizza sauce; top with kale mixture, sausage and cheese.
• Bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown.