Cast-Iron Skillet Pizza with Sausage & Kale
A piping-hot cast-iron skillet turns pizza dough into a puffy, crisp-bottomed crust (similar to focaccia).
ING 3 teaspoons evo, 6 oz sweet Italian sausage, casings removed, 2 cups kale, torn into bite-size pieces, pound whole-wheat pizza dough, at room temperature, teaspoon cornmeal, 6 tablespoons drained fire-roasted diced tomatoes, cup part-skim shredded mozzarella
Prep Place a 12-inch cast-iron skillet in the oven; preheat to 500°F. 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. Toss kale in a medium bowl with 1 teaspoon oil.
Stretch dough into a 12-inch circle. 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.
FINAL Brush dough edges w/ teaspoon evo. Bake bottom crisp; cheese starts to brown, 15 min; cool 5 min before serving.