- Calories 458
- Fat 25g
- Sat fat 9g
- Cholesterol 49mg
- Sodium 1,213mg
- Protein 22g
- Carbohydrate 37g
- Fiber 2g
Sausage, Spinach, and Provolone Pizza
Between the spicy Italian sausage, hearty sautéed spinach, and piles of provolone cheese, this might just be one of the most satisfying white pies that exists. It’s quite important that you let your dough come to room temperature before trying to stretch it, otherwise it’ll be hard to stretch and you might overwork it. If you’re shaping it into a circle and it does spring back, let it rest for 15 minutes before continuing. Cooking the dough for a few minutes ensures that the toppings don’t turn it soggy. In other words, you can rest assured that this pizza has a crisp crust.
How to Make It
Step 1
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.
Step 2
Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
Step 3
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.
Step 4
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.
Hill14619
2012-05-13T08:01:37-04:00
we have this on a premade crust (like Boboli) and it's great.
CassRose2021
2010-01-20T13:31:57-05:00
Just made this tonight for dinner, and it came out fine. I cooked the dough for 20 minutes, than with toppings for 12, and it was fine.
My only note is it's definitely enough toppings for two pizzas.
LindaM
2009-11-13T05:08:51-05:00
Do you test these recipes before you put them on your site? This pizza would have been great but even though I cooked it half the time the directions said, it was burnt to a crisp. A waste of my ingedients. This is the second recipe of yours I have tried and it was a flop.
