Escarole & Sausage Pizza

Pizza is probably my very favorite "cheat meal." However, I have to say--I rarely indulge in restaurant varieties. I find that there are so many different kinds of pizza that we can make at home--and with so many healthy modifications--that I like to save my outings for more sophisticated dishes. Nevertheless, we DO enjoy our pizza in the Roland residence! This one is a spin-off of a recipe that I found in the August 2014 subscription of Eating Well magazine. With escarole being one of my favorite greens, and HOT turkey sausage being one of my husband's favorite choices---I knew that this one would be a hit! With a whole wheat crust, all natural (nitrate-free) sausage, robust escarole and unsaturated EVOO--we can forgive a bit of cheese indulgence in the name of moderation.

Rest assured...this pizza is definitely a cleaner, more healthful choice than a great majority of the restaurant varieties that you my pass by your lips. And, I think you'll be in agreement when I say that it tastes better, too!

Escarole and Sausage Pizza

Ingredients:

3 links of all natural, nitrate-free turkey sausage (hot or sweet)

1-2 Tbsp. Extra virgin olive oil

3 cloves garlic, minced

1 medium head of escarole, chopped

sundried tomatoes or fire roasted red peppers (for topping)

2 tsp. cider vinegar

1 ball of whole wheat pizza dough (usually a pound)

1/4 cup shredded parmesan cheese

1/2 cup shredded gouda or fontina cheese

Procedure:

1. Preheat the oven to 450 degrees and place sausage in a small baking pan. Bake for about 20 minutes or until cooked, while the oven is preheating. You may also want to place your pizza stone or baking sheet into the oven to preheat, as well.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add in the garlic and escarole. Cook, stirring, until the escarole is wilted. Then, remove from the heat and immediately stir in the vinegar.
3. On a lightly floured surface, roll out the pizza dough with your bare hands--or using a roller. You want the dough to form a 12 x 14 rectangle or circle (approximate, to fit your baking pan or stone)
4. When the sausage is done baking, remove from the oven, along with the preheated pan/stone. Place the dough on your pan and lightly brush it with olive oil. Next, spread the escarole mixture across the dough, draining as much liquid as possible (to keep the dough from getting too soggy). Top with sundered tomatoes or fire roasted peppers. 
5. When cool enough, cut the sausage into about 1/4-1/2 inch slices and spread on top of the pizza. Finish with the cheeses. Bake for about 15 minutes or until the crust is crispy and golden--and the cheese is melted. 
6. Serve with a  side garden salad and enjoy!