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Category: Main courses

Pizza With Smoked Chicken Sausage, Swiss Chard and Pine Nuts

Pizza With Smoked Chicken Sausage, Swiss Chard and Pine Nuts
Al Seib / Los Angeles Times

No need to bother with take-out pizza that tastes like cardboard when you can make a great one on your own. This gutsy, sauce-free pie pairs savory Swiss chard (spinach would also work well) and toasted pine nuts with fresh ... Read more

Total time: 30 minutes | Serves 2 to 3
  • 1/2 pound (2 links) fresh smoked chicken sausage, such as smoked chicken, turkey and sun-dried tomato sausage
  • 1/8 cup pine nuts
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 3 large cloves garlic, minced
  • 1 bunch Swiss chard, washed, white stems removed, sliced in half lengthwise, then sliced crosswise 1/2-inch thick (about 6 cups)
  • 4 ounces Fontina cheese, grated
  • 4 ounces mozzarella cheese, grated
  • 1 (16-ounce) prepared pizza shell

Step 1Remove sausage from casing and roughly crumble into medium skillet. Fry over medium heat until cooked, about 5 minutes. Drain on paper towels.

Step 2In small dry skillet, lightly toast pine nuts over low heat, shaking frequently.

Step 3Heat oil over medium-high heat in large skillet. Add garlic and cook until softened, 1 to 2 minutes. Add Swiss chard and saute until just wilted, stirring frequently, about 3 minutes. Remove from heat and add pine nuts and sausage; stir to combine.

Step 4Combine fontina and mozzarella cheeses.

Step 5Place pizza shell on heated baking sheet. Brush outer 3/4 inch with oil, then scatter half of combined cheeses over center, leaving a 3/4-inch edge. Evenly distribute sausage mixture over cheese, then top with remaining cheese. Bake at 450 degrees until cheese is melted and bubbly, 8 to 10 minutes.

Each of 3 servings:
659 calories; 1,218 mg sodium; 87 mg cholesterol; 36 grams fat; 49 grams carbohydrates; 34 grams protein; 0.68 gram fiber.
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