You don't have to be a whiz with pizza dough to make this fast cast-iron skillet version--just pat it out to size, and the pan shapes it into a perfect circle. And because you don't have to stretch the dough very thin, it doesn't have to rest as long as with traditional recipes.
Ingredients
10 ounce
refrigerated fresh whole-wheat or whole-grain pizza dough
Cooking spray
3 ounces
pork Italian sausage, casings removed
3 ounces
prechopped curly kale (about 3 tightly packed cups)
2 tablespoons
water
1 teaspoon
sugar
1/4 cup
pine nuts or slivered almonds, toasted
2
large garlic cloves, minced and divided
1/4 cup
extra-virgin olive oil, divided
1 ounce
Parmigiano-Reggiano cheese, grated (about 1/4 cup)
2 ounces
shredded part-skim mozzarella cheese (about 1/2 cup)
1
pint grape tomatoes or small cherry tomatoes
1
(5-ounce) package baby arugula
1/4 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
Preparation
1. Place dough on counter at room temperature; cover to prevent drying.
2. Preheat broiler to high.
3. Heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove sausage from pan. Add kale, 2 tablespoons water, and sugar to pan; cover and cook 2 minutes or until kale wilts. Place kale on 2 layers of paper towels; squeeze out excess moisture. Wipe pan clean with paper towels.
4. Place nuts and 1 garlic clove in a mini food processor; pulse until finely chopped. Add kale; pulse until finely chopped. Add 2 tablespoons oil; process until almost pastelike (add 1 to 1 1/2 tablespoons water, if necessary). Add Parmigiano-Reggiano; pulse mixture just until combined.
5. Heat skillet over medium-high heat. Roll dough into a 10 1/2-inch circle. Add 1 tablespoon oil to pan; swirl to coat. Fit dough in pan, pressing slightly up sides of pan. Top evenly with pesto; sprinkle with sausage and mozzarella. Cook 2 minutes over medium-high heat or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese melts. Cut into 8 wedges.
6. Combine tomatoes, remaining 1 tablespoon oil, and remaining garlic clove on a foil-lined jelly-roll pan; toss to coat. Broil 5 minutes or until tomatoes burst and are charred in spots, stirring occasionally. Place arugula in a large bowl. Top with tomato mixture (and juices), salt, and pepper; toss to combine.
2. Preheat broiler to high.
3. Heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove sausage from pan. Add kale, 2 tablespoons water, and sugar to pan; cover and cook 2 minutes or until kale wilts. Place kale on 2 layers of paper towels; squeeze out excess moisture. Wipe pan clean with paper towels.
4. Place nuts and 1 garlic clove in a mini food processor; pulse until finely chopped. Add kale; pulse until finely chopped. Add 2 tablespoons oil; process until almost pastelike (add 1 to 1 1/2 tablespoons water, if necessary). Add Parmigiano-Reggiano; pulse mixture just until combined.
5. Heat skillet over medium-high heat. Roll dough into a 10 1/2-inch circle. Add 1 tablespoon oil to pan; swirl to coat. Fit dough in pan, pressing slightly up sides of pan. Top evenly with pesto; sprinkle with sausage and mozzarella. Cook 2 minutes over medium-high heat or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese melts. Cut into 8 wedges.
6. Combine tomatoes, remaining 1 tablespoon oil, and remaining garlic clove on a foil-lined jelly-roll pan; toss to coat. Broil 5 minutes or until tomatoes burst and are charred in spots, stirring occasionally. Place arugula in a large bowl. Top with tomato mixture (and juices), salt, and pepper; toss to combine.
Ann Taylor Pittman
,
,
January 2015
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