Sausage And Master Green Pizza Recipe

Proof the yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes.

In a large mixing bowl, whisk together flour and salt. Make a well in the center, pour in the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes (or 4–5 minutes in a stand mixer with dough hook) until smooth and elastic. Shape into a ball.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

When risen, punch down the dough and turn out onto a floured surface. Stretch or roll into a 12-inch round for one pizza (or two smaller pizzas) to roughly 1/4-inch thickness. Transfer to a parchment-lined pizza peel or baking sheet dusted with cornmeal.

Make the sauce: mince the garlic. In a small bowl, mix tomato passata/crushed tomatoes, minced garlic, dried oregano, red pepper flakes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. This is a no-cook quick sauce.

Spread an even layer (about 1/2–2/3 cup) of the sauce over the stretched dough, leaving a 1/2-inch border for the crust.

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a conventional oven without a stone, preheat to 475–500°F and use the top rack near the broiler at the end if needed.

Cook the sausage: heat a skillet over medium-high heat. Crumble the sausage into the pan and cook, stirring, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a plate lined with paper towels to drain excess fat.

Sauté the onions briefly in the same skillet over medium heat with a teaspoon of olive oil if needed, cooking until softened and translucent, about 3–4 minutes. Remove from heat.

Prepare the master greens: in a bowl toss the chopped greens with lemon zest, lemon juice, a pinch of sea salt, 1/4 teaspoon black pepper, and the torn basil leaves. The lemon will lightly wilt the greens and brighten flavor. If the greens are very sturdy (kale), briefly sauté them in the skillet for 1–2 minutes until slightly softened, then cool.

Distribute the cooked sausage evenly over the sauced dough. Scatter the sautéed onions over the sausage. Sprinkle the shredded mozzarella evenly on top (reserve a tablespoon for finishing).

Top with the dressed master greens, pressing them gently into the cheese so they adhere while baking. Sprinkle with crushed red pepper if using and scatter grated Parmesan over everything.

Brush the exposed dough/crust edge lightly with 1 tablespoon olive oil and a light sprinkle of sea salt to promote browning.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and blistered and the cheese is melted and bubbling. Rotate once halfway through for even browning.

If you want additional char, place the pizza under the broiler for 30–60 seconds—watch closely to prevent burning.

Remove the pizza from the oven. Let rest 3–4 minutes. Sprinkle the reserved tablespoon of mozzarella (optional) and a final small pinch of lemon zest and torn basil over the top for freshness. Slice and serve.