Lunch: Sausage and Kale Pesto Pizza with Blistered Tomato-Arugula Salad Recipe | MyRecipes

Recipe by Ann Taylor Pittman You don't have to be a whiz with pizza dough to make this fast cast-iron skillet version--just pat it out to size, and the pan shapes it into a perfect circle. And because you don't have to stretch the dough very thin, it doe

This recipe includes superfoods such as:

Kale, Nuts

Health benefits of Sausage and Kale Pesto Pizza with Blistered Tomato-Arugula Salad Recipe | MyRecipes

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

10 ounce refrigerated fresh whole-wheat or whole-grain pizza dough
Cooking spray
3 ounces pork Italian sausage, casings removed
3 ounces prechopped curly kale (about 3 tightly packed cups)
2 tablespoons water
1 teaspoon sugar
1/4 cup pine nuts or slivered almonds, toasted
2 large garlic cloves, minced and divided
1/4 cup extra-virgin olive oil, divided
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
1 pint grape tomatoes or small cherry tomatoes
1 (5-ounce) package baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Place dough on counter at room temperature; cover to prevent drying.
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 pastelike (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 8 wedges.
Combine tomatoes, remaining 1 tablespoon oil, and remaining garlic clove on a foil-lined jelly-roll pan; toss to coat. Broil 5 minutes or until tomatoes burst and are charred in spots, stirring occasionally. Place arugula in a large bowl. Top with tomato mixture (and juices), salt, and pepper; toss to combine.