Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Tuscan kale and sausage pizza

Tuscan kale and sausage pizza

10
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Wholemeal lebanese bread

200 g, (2 x 100g)

Olive oil

2 tsp

Red onion

1 medium, thinly sliced

Garlic

2 clove(s), thinly sliced

Kale

1 bunch(es), Tuscan variety, shredded

Tomato pasta sauce

2 tbs

Mozzarella

100 g

Extra lean pork sausage

160 g, fennel flavoured

Mushrooms

100 g, button variety, quartered

Semi-dried tomatoes

50 g, sliced

Instructions

  1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place 1 Lebanese bread on each prepared tray.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and cook for 1 minute. Add kale and cook, stirring, for 1–2 minutes or until just wilted. Remove from heat and cool.
  3. Spread breads with pasta sauce. Sprinkle with half the cheese. Spoon over kale mixture. Remove sausage meat from casing and roll into small balls. Arrange balls over pizzas. Top with mushrooms and tomatoes. Sprinkle with remaining cheese and bake for 15–20 minutes or until bases are crisp and golden. Serve.

Notes

SERVING SUGGESTION: Wild rocket leaves and corella pear (cut into batons), plus ¼ cup (20g) shaved parmesan cheese. TIPS: Add 2–3 teaspoons of water when cooking the kale as this will create steam to help it wilt faster. Add it: ¼ cup (40g) pitted kalamata olives in Step 3. Swap it: Pork and fennel sausages for extra-lean chicken sausages.

You might like

You might like