Pizza With Smoked Chicken Sausage, Swiss Chard and Pine Nuts
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 smoked chicken sausage. It might sound involved, but using a prepared crust makes this a snap. Look for specialty sausages at the meat counter of your favorite gourmet market.
Remove sausage from casing and roughly crumble into medium skillet. Fry over medium heat until cooked, about 5 minutes. Drain on paper towels.
In small dry skillet, lightly toast pine nuts over low heat, shaking frequently.
Heat 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.
Combine fontina and mozzarella cheeses.
Place 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.
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