Take those classic flavors of zuppa Toscana and turn them into a pizza. The creamy pizza is studded with sausage, potato and kale for a one of a kind experience.
You do not have to limit your pizza game to red sauce and pepperoni. There is a whole world of toppings out there waiting to be tried!
This pizza takes the flavors from one of my favorite soups, the old Olive Garden standby of zuppa toscana and put them on a pizza. The results were absolutely delicious!
It’s pizza day! It’s pizza day! The problem with sharing pizza recipes is I always just throw whatever I have on there. There is not measuring, just adding a bit of this and a bit of that.
We enjoy most the traditional combinations. We tend to go with ham, green peppers and mushrooms a lot.
Our family also loves trying all kinds of different toppings, BBQ, white, bacon and eggs, and of course buffalo chicken.
But I wanted to try a new combination of tasty things to post for you all today. So, I did my normal survey of the ingredients I had on hand and that’s when it hit!
There was a big bag of kale I had bough for a pot of zuppa toscana before the weather had turned from chilly to warm once again. So I grabbed that up along with the rest of the ingredients and decided to make a pizza inspired by the soup.
My husband is always happy to see a pizza and never to pumped about soup, so this change of plans was welcomed by him. I have to say, I would have loved the soup but the pizza was a perfect stand-in.
What is wrong with him anyway? A hot bowl of soup on a cool day is like a bit of heaven. Maybe someday he’ll come around.
Either way, we will certainly have some soup as fall goes on and the cool temperatures come to stay.
In the mean time soup inspired pizza is just fine with me too! I just love the flavor of a good Italian sausage.
Of course a creamy sauce and plenty of melty cheese never hurt a thing. The kale was a partially soft and cheesy with little crispy bits on top.
The super thin potatoes added a nice texture and rounded out all of the ingredients I love in my zuppa Toscana. I’ve had a loaded potato pizza before, but don’t think to put them on my homemade pizzas very often so it was especially fun to give it a go.
Some of our other non-traditional pizza favorites include Italian beef pizza based off the famous Chicago sandwiches. Croque madame pizza is another fun one that is a perfect brunch pizza. That creamy beauty is inspired by the French delight.
What are your favorite pizza toppings? I’d love to know!
- 1 full recipe sourdough pizza dough or your favorite pizza dough recipe
- 1 potato
- 1 lb Italian sausage
- 2½ Tablespoon flour
- 1 cup chicken broth
- 1 cup whole milk
- 2 cloves garlic
- 2 cups mozzarella cheese or an Italian blend
- 2 cups lightly packed chopped kale
- 1 Tablespoon olive oil
- salt and pepper
- Peel the potato and slice 1/16-inch thick on a mandolin. Soak in salt water for at least 2 hours but up to 12 hours.
- When ready to make the pizza, preheat the oven to 475°F. Roll or press pizza dough into a 13×18-inch half sheet pan, cover and set aside.
- Toss kale in olive oil, salt and pepper and set aside.
- In a skillet, brown the Italian sausage then drain off the grease. Stir in the flour and garlic and cook off for 1-2 minutes.
- Stir in the chicken stock and bring to a simmer to thicken a bit. Stir in the milk and bring just to a simmer.
- Spread the creamy sauce over the pizza crust, then top with the cheese. Drain the potato slices and squeeze all of the extra water out. Spread in a thin layer over the cheese. Spread the kale over the top.
- Bake at 475°F for about 30 minutes.