Sausage, Spinach, and Provolone Pizza

Yunhee Kim

Serves 6 Hands-On Time: 15m Total Time: 1hr 15m

Ingredients

cornmeal for the pan
1 pound pizza dough, thawed if frozen
2 tablespoons olive oil
2 links Italian sausage, casings removed (about 3/4 pound)
1 small bunch spinach, thick stems removed (about 3 cups)
kosher salt and black pepper
1/3 pound thinly sliced provolone

Directions

Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle, using this method, and place on the prepared baking sheet.
Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
Top the partially cooked dough with the sausage mixture and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

By Kate Merker, October 2009

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Quick Tip

This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat in a 375º F degree oven for 15 to 25 minutes.