Savory sausage, bitter kale, and sweet tomatoes—is there a better trio? Instead of cooking them in a braise, I throw them on pizza.
Recipe information
Yield
Makes 4 individual pizzas
Ingredients
Preparation
Step 1
Set a fine-mesh sieve over a large bowl. Peel the tomatoes if necessary and remove the green cores. Use your hands to completely crush the tomatoes over the sieve, then let the crushed tomatoes stand in the sieve for 1 hour to drain the juices; reserve the juices for another use.
Step 2
Put a pizza stone on the lowest oven rack. Preheat the oven to 500°F. Let the stone get very, very hot.
Step 3
Transfer the crushed tomatoes to a bowl and stir in 1 teaspoon oil and 1/4 teaspoon salt.
Step 4
Sprinkle a baking sheet with semolina flour. Pick up a dough ball with your fingers and gently pinch the edges of the ball while rotating it so that the dough stretches into a round. Drape the round over your knuckles and continue turning and stretching until the center is so thin it’s almost translucent. The dough should be 9 inches in diameter. Gently place on the prepared sheet. Unless you have a very large pizza stone, you can probably make only 1 or 2 pizzas at a time. Keep the other dough rounds covered with plastic wrap until ready to use.
Step 5
Spread a quarter of the tomato sauce over the dough, leaving a 1/2-inch rim. Dollop a quarter of the ricotta evenly on the sauce, scatter a quarter of the pecorino and a quarter of the sausage pieces over the dough, then top with a quarter of the kale. Drizzle with oil, season with salt, and slide the pizza onto the hot stone. Bake until the crust is browned and crisp, the sausage is cooked through, and the kale is wilted, about 15 minutes. Grind pepper all over the pizza. Repeat with the remaining ingredients, serving each pizza hot as it comes out of the oven.
