| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups warm water
- 4 1/2 teaspoons sugar
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 3 tablespoons olive oil, plus more for the bowl
- 1 1/2 teaspoons kosher salt
- 2 cups bread flour, plus more as needed
- 1 3/4 cups whole-wheat flour
- 8 ounces pork sausage, removed from casing
- 6 tablespoons olive oil
- 1 cup tomato sauce
- 1 bunch kale, stemmed and chopped
- 8 ounces shredded mozzarella
- 3 ounces Parmesan, grated
- 2 sprigs fresh thyme, leaves picked
- Zest of 1/2 lemon
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, as needed
Instructions
- For the dough: In a stand mixer fitted with the dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes. With the mixer running on low speed, add the oil and salt, then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix, adding just enough additional bread flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let rise in a draft-free place for 2 hours or in the refrigerator overnight.
- For the pizza: If the dough was refrigerated, let the dough sit at room temperature for about an hour before shaping.
- Preheat the oven to 500 degrees F. Place a 14-inch cast-iron pan into the oven to preheat while you prepare your other ingredients.
- Add the sausage to a medium pan over medium-high heat. Cook, breaking it up into crumbly pieces, until browned throughout and no longer pink, 5 to 8 minutes. Set aside.
- Flour a work surface and rolling pin, then roll out the dough to a 14-inch round.
- Remove the cast-iron pan from the oven and drizzle with 3 tablespoons of the olive oil to coat. Carefully place the dough into the pan and push the edges up against the side of the pan. Drizzle the dough with the remaining 3 tablespoons olive oil. Top with the tomato sauce in an even layer. Then, sprinkle on the kale, sausage, mozzarella, grated Parmesan, thyme, lemon zest and some salt, black pepper and red pepper flakes. Bake until the crust is golden brown, 18 to 20 minutes. Allow to cool slightly, then slice and serve straight from the pan!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 44 g |
| Saturated Fat | 13 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 32 g |
| Cholesterol | 66 mg |
| Sodium | 924 mg |
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 44 g |
| Saturated Fat | 13 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 32 g |
| Cholesterol | 66 mg |
| Sodium | 924 mg |
Reviews
No kale for me as it upsets my stomach. The pizza is great! Used Italian sausge also.
This was awesome! Used venison Italian sausage. Worked great in my 14 in cast pan! Definitely will do this one again.
I just made it. It’s soooo good. I bought pizza dough from trader joes. It came out so crispy in the cast iron.
Don’t know many people who own a 14-inch cast iron pan, but I’ll take the toppings into advisement.
On the show she sliced up garlic to put on the pizza but I’m not seeing that here in the recipe at all. Does anyone know how much she used?
So good and easy. A lot of dough-but not complaining?
I bet it smells as good as it looks
Excellent. Followed your directions, and they were spot on. My two younger kids wrinkled their noses as I shared what was for dinner and pulled it out of the oven. But once the tried it they were hooked. “Mom, can you make this again?” Umm, yes. A win since everyone loved it. The pizza crust was delicious and perfect. Thank you!!
If you were using a 10-inch cast iron pan would you divide the dough into thirds?
I absolutely loved it! Here are the changes I made. After reading the reviews, I halved the dough (I don’t think my cast iron pan is that large) and sprinkled some grated parm. & garlic powder on the edges of the crust. Instead of garlic slices I used a garlic purée & mixed it into my cooked meat mixture. I substituted 8 ozs. of extra lean ground beef for pork sausage and seasoned it with onion & garlic powder, parsley, adobo, seasoning salt, pepper, thyme & oregano. Everything else inc. the way I layered it was as the recipe directed. SO GOOD. Another good tip was to use the lower oven rack & loosely cover with aluminum foil as soon as it is golden brown. Can’t wait to make it again.