Chicken Sausage & Kale Pizza, Pizza de Col y Salchicha de Pollo, Anti-cancer recetas - Cool for Your Life
Pizza de Col y Salchicha de Pollo
Servings: 4
Prep time: 20
Cuisine: Italian American

This is the CFYL version of the classic meat lovers’ pizza — sausage, tomato, and cheese. In this Chicken Sausage & Kale Pizza recipes we use chicken sausage instead of pepperoni, and deliver a nutrition bonus with the addition of kale. You can find raw pizza dough in many markets to put your toppings on, just roll it out yourself. Split the dough into individual 6 to 8-inch rounds so everyone can make their own personalized pizzas and have a pizza party.


  1. Preheat the oven to 500 degrees.  Put 2 baking trays into the oven, or pizza stone if you have one.
  2. In a sauté pan, heat olive oil. Once it''s hot cook the sausages until cooked through and starting to brown. Pour onto a plate lined with a paper towel.
  3. Split the dough into 4 equal balls if making personal pizzas. Sprinkle panko or cornmeal onto a large sheet of parchment paper. Roll out the dough onto the parchment paper; press out dough into a 12x8-inch rectangle or to fit your pizza stone. Split into two balls if necessary.
  4. Spread the Quick Tomato Sauce evenly onto the dough and sprinkle with cheese. Top with kale, sausage, and grape tomatoes, cut sides up. Sprinkle with a little salt and pepper.
  5. Using the parchment paper, slip the pizza onto the heated baking trays or pizza stone. Bake in the oven on the lowest rack for 10-15 minutes, or until the crust is golden and the cheese is bubbling.
  6. Using the parchment paper, slip the pizza onto a cutting board and cut into slices. Drizzle with olive oil if desired. Serve with a simple green salad.


  • 1 tablespoon olive oil
  • 3 chicken or turkey sausages, casings removed
  • 1 tablespoon panko or cornmeal
  • Whole wheat pizza dough, or refrigerated or frozen pizza crust (see Ann’s Tips)
  • ½ cup Quick Tomato Sauce
  • ¾ cup mozzarella cheese, grated
  • ¾ cup packed kale leaves, washed, patted dry, and torn into pieces
  • ½ cup cherry or grape tomatoes, halved
  • Salt and pepper to taste

Nutritional Information


423 cals


21 g

Saturated Fat

10 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g


34 g


3 g


3 g


25 g


1098 mg

*per serving

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Ann's Tips and Tricks

Pre-rolled and par-baked crusts from your local market make for a quick pizza fix when you are in a hurry, even whole wheat pita breads do the job. Or you can buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them for it. You don’t need a pizza stone or anything fancy for the baking, just a couple of large cookie sheets.

Pizza toppings are good on many things, from flat bread to bagels. My friend John used to make delicious ‘pizza’ using Middle Eastern lavash flat bread that he found in the supermarket up the street from his New York City apartment. If you can’t find either pizza dough or commercial pizza crusts, be bold and experiment with an easily found flat bread like pita– it will still taste great!




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