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 425F. Sprinkle a rimmed baking sheet
with the cornmeal. Shape the dough into a 14inch
circle, using the method at right, 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 1/4 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.
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