We keep trying different ways to prepare one of our favorite family dishes – pizza. One of my fondest memories is of my 3 little boys, stairstep ages, all standing on a bench in our kitchen in Dallas making pizza. We have made little snack pizzas with English muffins, big pan pizzas, flatbread pizzas, pizza on the grill with figs and prosciutto. Lately I have been trying different cheeses, as well as Joe’s favorite white pizza, not a tomato in sight. Sometimes there is homemade dough, but often I use a ball of frozen dough I get at HEB because I can keep several in the freezer for setting out to thaw – a nice shortcut.
This pizza does not have the traditional spicy tomato sauce for a base. It is a variation of a recipe found in Bon Appetit.
3/4 lb ground Italian sausage, hot
1 cup rough chopped Kale or Swiss chard which is stripped from stems
1/2 cup Ricotta cheese
1 cup grated Fontina cheese
1/3 cup shaved Parmesan
Coat dough with remaining 1 Tbsp. oil and stretch into an oval on a large rimmed baking sheet. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary. Sprinkle with flaked Maldon Sea salt.
Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 15 to 18 minutes. Cut with kitchen shears and serve with a garden salad.