Sausage, Spinach, and Provolone Pizza
Serves 6| Hands-On Time: | Total Time:
- 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
- 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.
- Per Serving
- Calories 458
- Fat 25g
- Sat Fat 9g
- Cholesterol 49mg
- Sodium 1,213mg
- Protein 22g
- Carbohydrate 37g
- Fiber 2g
What does this mean? See Nutrition 101 .
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.