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Escarole & Turkey Sausage Pizza
Escarole & Turkey Sausage Pizza
0 Reviews
From: EatingWell Magazine, July/August 2014
The robust flavor of escarole is a brilliant companion for mellow, creamy Gouda cheese and savory turkey sausage in this easy-to-make pizza recipe. If you really want to amp up the flavor, try this healthy pizza with aged Gouda. It has a nuttier flavor that makes this recipe even more mouthwatering.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 links hot or sweet turkey sausage
- 2 tablespoons extra-virgin olive oil, divided
- 8 cups chopped escarole (1 medium head)
- 2 teaspoons red-wine vinegar
- 1 tablespoon minced garlic
- 1 pound pizza dough, preferably whole-wheat
- ¾ cup shredded Gouda cheese
Preparation
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Active
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Ready In
- Position rack in lower third of oven. Place a pizza stone or large pizza pan on the rack and preheat oven to 450°F. Place sausage in a small baking pan or skillet and place on the stone (or pan) to cook for 20 minutes while the oven preheats.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add escarole and cook, stirring, until wilted, about 2 minutes. Remove from heat and stir in vinegar. Combine the remaining 1 tablespoon oil and garlic in a small bowl.
- Roll out dough on a lightly floured surface to a 12- to 14-inch circle (see Tip).
- When the sausage is almost done, carefully remove the pizza stone (or pan) from the oven and set on a heatproof surface. Place the dough on it and brush with the garlic-oil mixture. Spread the escarole on the dough. When the sausage is done, cut it into ½-inch slices and place on top of the pizza, then sprinkle with cheese.
- Carefully return the stone (or pan) to the lower rack and bake the pizza until crispy and golden and the cheese is melted, about 15 minutes.
- To roll pizza dough, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into the desired size. If your dough “resists” being rolled out, let it rest for about 15 minutes, then try rolling it out again.
- Serving size: ¼ pizza
- Per serving: 469 calories; 23 g fat(6 g sat); 5 g fiber; 49 g carbohydrates; 23 g protein; 149 mcg folate; 59 mg cholesterol; 3 g sugars; 2 g added sugars; 2,321 IU vitamin A; 8 mg vitamin C; 214 mg calcium; 1 mg iron; 768 mg sodium; 470 mg potassium
- Nutrition Bonus: Vitamin A (46% daily value), Folate (37% dv), Calcium (21% dv)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, ½ vegetable, 1 lean meat, 1 high-fat meat, 1½ fat
