Hot Sausage And Crispy Chard Pizza

How to Hot Sausage And Crispy Chard Pizza

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.



  • 3 tablespoons olive oil, divided
  • ¾ pound hot Italian sausage, casings removed
  • 1 bunch Swiss chard, ribs and stems sliced into 1-inch pieces, leaves torn
  • Kosher salt, freshly ground pepper
  • 1 pound prepared pizza dough, room temperature
  • ⅓ cup finely grated Parmesan
  • 1 tablespoon rosemary leaves
  • 1 cup grated Fontina cheese
  • 1 cup ricotta


Place a rack in upper third of oven and preheat to 450°. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.

Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with pepper and salt; transfer to bowl with sausage blend.

Coating dough with remaining 1 Tbsp. essential oil and extend into an 18×12″ oval on a huge rimmed baking sheet; time with pepper and salt. Top with 1 / 2 of rosemary and Parmesan, followed by sausage blend, Fontina, ricotta, staying Parmesan and rosemary then.

Bake pizza, rotating sheet through halfway, until crust is golden sharp and brown, 18-22 mins. Let cool five minutes.

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