Endive & Turkey Sausage Pizza
The robust flavor of endive is a brilliant companion for mellow, creamy Gouda cheese and savory turkey sausage in this easy-to-make pizza recipe. If you really want to amp up the flavor, try this healthy pizza with aged Gouda. It has a nuttier flavor that makes this recipe even more mouthwatering.
- 2 links hot or sweet turkey sausage
- 2 tablespoons extra-virgin olive oil, divided
- 8 cups chopped endive
- 2 teaspoons red-wine vinegar
- 1 tablespoon minced garlic
- 1 pound pizza dough, preferably whole-wheat or gluten-free
- 3/4 cup shredded Gouda cheese
- When the sausage is almost done, carefully remove the pizza stone (or pan) from the oven and set on a heatproof surface. Place the dough on it and brush with the garlic-oil mixture. Spread the endive on the dough. When the sausage is done, cut it into 1/2-inch slices and place on top of the pizza, then sprinkle with cheese.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add endive and cook, stirring, until wilted, about 2 minutes. Remove from heat and stir in vinegar. Combine the remaining 1 tablespoon oil and garlic in a small bowl.
- Position rack in lower third of the oven. Place a pizza stone or large pizza pan on the rack and preheat oven to 450°F. Place sausage in a small baking pan or skillet and place on the stone (or pan) to cook for 20 minutes while the oven preheats.
- Roll out dough on a lightly floured surface to a 12- to 14-inch circle
- Carefully return the stone (or pan) to the lower rack and bake the pizza until crispy and golden and the cheese is melted; about 15 minutes.
- Serving size: 1/4 pizza
- Per serving: 469 calories; 23 g fat(6 g sat); 5 g fiber; 49 g carbohydrates; 23 g protein; 149 mcg folate; 59 mg cholesterol; 3 g sugars; 0 g added sugars; 2321 IU vitamin A; 8 mg vitamin C; 214 mg calcium; 1 mg iron; 768 mg sodium; 470 mg potassium
- Nutrition Bonus: Vitamin A (46% daily value), Folate (37% dv), Calcium (21% dv), Zinc (20% dv), Vitamin B12 (16% dv)
- Carbohydrate Servings: 3
- Exchanges: 3 starch, 1/2 vegetable, 1 lean meat, 1 high-fat meat, 1 1/2 fat
Recipe source: EatingWell