Tuscan kale and sausage pizza
Wholemeal lebanese bread
200 g, (2 x 100g)
1 medium, thinly sliced
2 clove(s), thinly sliced
1 cup(s), (1 bunch Tuscan variety), shredded
Tomato pasta sauce
100 g, (1 cup)
Extra lean pork sausage
160 g, (2x80g thick) fennel variety
100 g, button variety, quartered
50 g, sliced
- Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Place 1 Lebanese bread on each prepared tray.
- 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.
- 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.