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Escarole & Turkey Sausage Pizza

July/August 2014

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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.


Escarole & Turkey Sausage Pizza

Makes: 4 servings

Serving Size: 1/4 pizza

Active Time:

Total Time:

Ingredients

  • 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
  • 3/4 cup shredded Gouda cheese

Preparation

  1. 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.
  2. 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.
  3. Roll out dough on a lightly floured surface to a 12- to 14-inch circle (see Tip).
  4. 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 1/2-inch slices and place on top of the pizza, then sprinkle with cheese.
  5. 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.

Tips & Notes

  • 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.

Nutrition

Per serving: 469 calories; 23 g fat (6 g sat, 8 g mono); 59 mg cholesterol; 49 g carbohydrates; 2 g added sugars; 3 g total sugars; 23 g protein; 5 g fiber; 768 mg sodium; 470 mg potassium.

Nutrition Bonus: Vitamin A (46% daily value), Folate (37% dv), Calcium (21% dv), Zinc (20% dv), Vitamin B12 (16% dv)

Carbohydrate Servings: 3

Exchanges: 3 starch, 1/2 vegetable, 1 lean meat, 1 high-fat meat, 1 1/2 fat


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Recipe Categories

Type of Dish
Pizza
Main dish, meat
Ethnic/Regional
American
Italian
Ease of Preparation
Easy
Main Ingredient
Turkey
Health & Diet Considerations
Low cholesterol
High calcium
High fiber
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Publication
July/August 2014
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