SERVES 2 to 4
1 tablespoon extra-virgin olive oil
pinch crushed red pepper
3 garlic cloves, thinly sliced
1 pound Tuscan kale, thick stems removed, cut into 2-inch pieces
1 pound plain or whole wheat pizza dough, thawed if frozen
cornmeal for dusting (optional)
1½ cups whole milk ricotta cheese
1½ cups shredded fresh mozzarella cheese
kosher salt and freshly ground pepper to taste
3 ounces sliced smoked andouille sausage (or other spicy smoked sausage)
3 tablespoons grated Parmesan
Preheat oven to 475˚F.
In a large nonstick skillet, heat the oil over medium heat. Add the crushed red pepper and garlic and cook 30 seconds. Add the kale and cook until the leaves are just wilted, about 5 minutes. Set aside to cool.
On a well-floured surface, roll out the dough into a round or oblong shape, to a 1⁄2-inch thickness. Transfer dough to either an ungreased baking sheet or a preheated pizza stone dusted with cornmeal (if using).
In a medium bowl, stir together the ricotta and mozzarella cheeses; season with salt and pepper. Scatter the kale across the top of the dough. Arrange the sausage on top. Spoon large dollops of the cheese mixture on the pizza. Scatter the Parmesan on top and drizzle it with a little more olive oil.
Bake the pizza 10 to 15 minutes, until the edges are lightly browned and the cheese is hot and bubbly.
Tip: To thaw frozen pizza dough, leave it at room temperature for about 3 hours or defrost it overnight in the refrigerator.
Recipe from How to Grow Your Own Spring Greens in the March/April 2017 issue of TOH magazine