Hot Sausage and Crispy Chard Pizza

Ingredients for Hot Sausage and Crispy Chard Pizza

• 45ml olio d'oliva, diviso

• 350g hot Italian sausage, casings removed

• 1 bunch Swiss chard, ribs and stems sliced into 1" pieces, leaves torn

• Sale kosher, pepe macinato fresco

• 450g prepared pizza dough, room temperature

• 50g finely grated Parmesan

• 1 tablespoon rosemary leaves

• 1 cup grated Fontina cheese

• 120g ricotta

Place a rack in upper third of oven and preheat to 232°C. Heat 2 tablespoons oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.

Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.

Coat dough with remaining 1 tablespoon oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.

Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18–22 minutes. Let cool 5 minutes.

Avvertenza

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