Chicken Sausage & Kale Pizza, Pizza de Col y Salchicha de Pollo, Anti-cancer recetas - Cool for Your Life

Chicken Sausage & Kale Pizza

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
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...

Ingredients

  • 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

Nutrition Facts

Calories

423 cals

Fat

21 g

Saturated Fat

10 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

34 g

Sugar

3 g

Fiber

3 g

Protein

25 g

Sodium

1098 mg

Directions

  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.

Chef Tips

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!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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