SAUSAGE PIZZA WITH SPINACH SALAD

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Sausage Pizza With Spinach Salad image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound pizza dough, at room temperature
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed
3/4 cup whole-milk ricotta cheese
1/2 cup shredded mozzarella cheese 1/2 cup shredded provolone cheese 1/3 cup grated parmesan cheese
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/2 small red onion, thinly sliced
4 cups baby spinach (about 21/2 ounces)
1 small bulb fennel, trimmed, cored and thinly sliced
1/2 cup chopped roasted red peppers
3/4 cup quartered marinated artichoke hearts, drained and halved
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
Red pepper flakes, for topping

Steps:

  • Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.
  • Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.
  • Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.
  • Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.
  • Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.

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