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.
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.