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.