This pizza was created for my Italian mom, who loves her greens, but can’t resist a good sausage and onion pizza. I keep trying to take it off the menu at the Pizza Garage to add something new, but it gets so many requests that I’ve been forced to keep putting it back on! It’s a great pie to make all year long because you can swap out the kale for whatever greens are in season. The recipe yields about 6 pies.

Ingredients (per pie):

14 oz dough ball

5 1/3 oz sausage

4 1/4 oz tomato sauce

3 3/4 oz shredded kale (or other seasonal greens)

2 3/4 oz caramelized onions

8 oz shredded mozzarella

2 oz shaved Parmigiano Reggiano

Topping Prep:

Sauce:

1. Crush plum tomatoes with hands or run through a food mill

2. Add tomato paste, sea salt, and oregano

3. Mix thoroughly until combined

Caramelized Onions:

1. Thinly slice 3 yellow onions

2. Heat 3 Tbsp olive oil in a large sauté pan

3. Add onion and sea salt to taste

4. Cook on medium heat until the onion begins to carmelize

5. Take off heat and let cool

Sausage:

1. Mix all ingredients except pork together to form a paste

2. Add the paste to pork and mix until thoroughly combined

Instructions:

1. Pre-heat oven to 625°F

2. Coat all sides of the dough ball in flour

3. Stretch dough ball into a 16” pizza

4. Evenly spoon sauce onto the dough

5. Distribute kale on top of the sauce

6. Sprinkle on shredded mozzarella

7. Place caramelized onions on top of the cheese

8. Pinch sausage into penny-sized pieces and place on top of onions & mozzarella

9. Place pizza in the oven at 625°F for 7 minutes or until brown and slightly charred on the crust

10. Remove from oven and top with shaved parmesan