- Pizza dough
- 3 oz pork Italian sausage
- 3 cups kale, chopped
- 2 tbsp water
- 1 tsp sugar
- 1/4 slivered almonds, toasted
- 2 lg garlic cloves, minced and divided
- 1/4 c extra-virgin olive oil
- 1/4 c Parmigiano-Reggiano cheese, grated
- 1/2 c mozzarella cheese, shredded
Preheat broiler to high.
Heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove sausage from pan. Add kale, 2 tablespoons water, and sugar to pan; cover and cook 2 minutes or until kale wilts. Place kale on 2 layers of paper towels; squeeze out excess moisture. Wipe pan clean with paper towels.
Place nuts and 1 garlic clove in a mini food processor; pulse until finely chopped. Add kale; pulse until finely chopped. Add 2 tablespoons oil; process until almost paste-like (add 1 to 1 1/2 tablespoons water, if necessary). Add Parmigiano-Reggiano; pulse mixture just until combined.
Heat skillet over medium-high heat. Roll dough into a 10 1/2-inch circle. Add 1 tablespoon oil to pan; swirl to coat. Fit dough in pan, pressing slightly up sides of pan. Top evenly with pesto; sprinkle with sausage and mozzarella. Cook 2 minutes over medium-high heat or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese melts. Cut into wedges.
