Cast-Iron Skillet Pizza with Sausage & Kale

Cast-Iron Skillet Pizza with Sausage & Kale

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From: EatingWell Magazine, October 2019

A piping-hot cast-iron skillet turns pizza dough into a puffy, crisp-bottomed crust (similar to focaccia). If you have children, let them help make this easy pizza recipe: While you cook the sausage, have the kids tear up the kale—no knife required!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 teaspoons extra-virgin olive oil, divided
  • 6 ounces (about 2 links) sweet Italian sausage, casings removed
  • 2 cups kale, torn into bite-size pieces
  • 1 pound whole-wheat pizza dough, at room temperature
  • 1 teaspoon cornmeal
  • 6 tablespoons drained fire-roasted diced tomatoes
  • 1 cup part-skim shredded mozzarella


  • Prep

  • Ready In

  1. Place a 12-inch cast-iron skillet in the oven; preheat to 500°F.
  2. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add sausage and cook, stirring occasionally and breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes.
  3. Toss kale in a medium bowl with 1 teaspoon oil. Stretch dough into a 12-inch circle.
  4. Remove the pan from the oven and sprinkle cornmeal into it. Carefully place the dough in the pan. Spread tomatoes over the dough, leaving a 1-inch border. Top with half the cheese, half the sausage and half the kale. Repeat with the remaining cheese, sausage and kale. Brush the edge of the dough with the remaining 1 teaspoon oil.
  5. Bake until the bottom of the pizza is crisp and the cheese is starting to brown, about 15 minutes. Let cool for 5 minutes before serving.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 429 calories; 19 g fat(5 g sat); 3 g fiber; 49 g carbohydrates; 22 g protein; 21 mcg folate; 31 mg cholesterol; 3 g sugars; 0 g added sugars; 1,130 IU vitamin A; 14 mg vitamin C; 224 mg calcium; 1 mg iron; 787 mg sodium; 177 mg potassium
  • Nutrition Bonus: Vitamin A (23% daily value), Vitamin C (23% dv), Calcium (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 high-fat protein, 1 medium-fat protein, ½ fat

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