Pizza Toscana
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.
Servings: 8 Servings
Ingredients
- 1 recipe sourdough pizza dough or your favorite pizza dough recipe
- 1 potato
- 2 cups chopped kale lightly packed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon olive oil
- 1 lb Italian sausage
- 2½ Tablespoon all-purpose flour
- 2 cloves garlic
- 1 cup chicken broth
- 1 cup whole milk
- 2 cups mozzarella cheese or an Italian blend
Instructions
- Peel the 1 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 press1 recipe sourdough pizza dough into a 13×18-inch half sheet pan, cover and set aside.
- Toss 2 cups chopped kale in 1 Tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon ground black pepper and set aside.
- In a skillet, brown the 1 lb Italian sausage then drain off the grease. Stir in the 2½ Tablespoon all-purpose flour and 2 cloves garlic and cook off for 1-2 minutes.
- Stir in the 1 cup chicken broth and bring to a simmer to thicken a bit. Stir in the 1 cup whole milk and bring just to a simmer.
- Spread the creamy sauce over the pizza crust, then top with the 2 cups mozzarella cheese or an Italian blend. 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.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 33g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 1141mg | Potassium: 353mg | Fiber: 2g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 12mg | Calcium: 209mg | Iron: 3mg
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