Hot Sausage and Crispy Chard Pizza - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chris Morocco
Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: "homemade" pizza night.
Ingredients
- 3 tablespoons olive oil, divided
- 3/4 pound hot Italian sausage, casings removed
- 1 bunch Swiss chard, ribs and stems sliced into 1" pieces, leaves torn
- Kosher salt, freshly ground pepper
- 1 pound prepared pizza dough, room temperature
- 1/3 cup finely grated Parmesan
- 1 tablespoon rosemary leaves
- 1 cup grated Fontina cheese
- 1 cup ricotta
Instructions
- Place a rack in upper third of oven and preheat to 450 °F. 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 salt and pepper; transfer to bowl with sausage mixture.
- Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
- Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18 –22 minutes. Let cool 5 minutes.
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