Sausage and Kale Pesto Pizza

Servings: 8


  • 10 oz prepared pizza dough
  • 2 links Teton Waters Ranch Polish Sausage sliced into coins
  • 3-4 oz kale chopped coarsely (about 3 tightly packed cups worth)
  • 1 tsp granulated sugar
  • 3 Tbs sunflower seeds
  • 1 garlic clove crushed
  • pinch of crushed red pepper flakes
  • 3 Tbs extra virgin olive oil
  • 1 oz grated Parmesan cheese about 1/4 cup
  • 2 oz shredded mozzarella cheese about 1/2 cup


  • Preheat the broiler to high
  • Bring the dough to room temperature
  • Heat a 10-inch skillet (preferably cast iron) over medium high heat. Cook the sausage coins until lightly browned and warmed through. Remove from the pan.
  • Add the kale, 2 tablespoons of water, and the sugar.  Cover and cook for 2 minutes, or until the kale wilts.  Remove the kale from the pan and place on a lint-free kitchen towel or double layer of paper towels.  Squeeze to remove as much moisture as you can.  Remove the skillet from heat.
  • Pulse the nuts, red pepper flakes, and garlic in a food processor until finely chopped.  Add the kale; pulse until finely chopped again.  Add 2 tablespoons of the oil and process until it becomes a paste, adding 1-2 tablespoons of water if it's too thick.  Stir in the parmesan cheese.
  • Heat the remaining tablespoon of olive oil in the skillet over medium-high heat.  Roll the dough into a 10 1/2 inch circle and transfer to the skillet.  Press the dough light up the sides of the pan if you can.
  • Top the dough evenly with the pesto, followed by the sausage and mozzarella.
  • Cook 2 minutes, then transfer the pan to the oven and broil 2 to 3 minutes, or until the cheese is melted.
  • Allow to cool 5 to 10 minutes, cut into 8 pieces, and serve.




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