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Sausage and Kale Pesto Pizza with Blistered Tomato-Arugula Salad

Photo: Brian Woodcock; Styling: Claire Spollen

Hands-on time 35 mins
Total time 35 mins

Serves 4 (serving size: 2 pizza slices and about 1 1/2 cups salad)

You don't have to be a whiz with pizza dough to make this fast cast-iron skillet version--just pat it out to size, and the pan shapes it into a perfect circle. And because you don't have to stretch the dough very thin, it doesn't have to rest as long as with traditional recipes.


  • 10 ounce refrigerated fresh whole-wheat or whole-grain pizza dough
  • Cooking spray
  • 3 ounces pork Italian sausage, casings removed
  • 3 ounces prechopped curly kale (about 3 tightly packed cups)
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1/4 cup pine nuts or slivered almonds, toasted
  • 2 large garlic cloves, minced and divided
  • 1/4 cup extra-virgin olive oil, divided
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
  • 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
  • 1 pint grape tomatoes or small cherry tomatoes
  • 1 (5-ounce) package baby arugula
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 481
  • fat 29.4 g
  • satfat 6 g
  • monofat 14 g
  • polyfat 5.1 g
  • protein 17 g
  • carbohydrate 43 g
  • fiber 5 g
  • cholesterol 20 mg
  • iron 2 mg
  • sodium 788 mg
  • calcium 338 mg

How to Make It

  1. Place dough on counter at room temperature; cover to prevent drying.

  2. Preheat broiler to high.

  3. Heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove sausage from pan. Add kale, 2 tablespoons water, and sugar to pan; cover and cook 2 minutes or until kale wilts. Place kale on 2 layers of paper towels; squeeze out excess moisture. Wipe pan clean with paper towels.

  4. Place nuts and 1 garlic clove in a mini food processor; pulse until finely chopped. Add kale; pulse until finely chopped. Add 2 tablespoons oil; process until almost pastelike (add 1 to 1 1/2 tablespoons water, if necessary). Add Parmigiano-Reggiano; pulse mixture just until combined.

  5. Heat skillet over medium-high heat. Roll dough into a 10 1/2-inch circle. Add 1 tablespoon oil to pan; swirl to coat. Fit dough in pan, pressing slightly up sides of pan. Top evenly with pesto; sprinkle with sausage and mozzarella. Cook 2 minutes over medium-high heat or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese melts. Cut into 8 wedges.

  6. Combine tomatoes, remaining 1 tablespoon oil, and remaining garlic clove on a foil-lined jelly-roll pan; toss to coat. Broil 5 minutes or until tomatoes burst and are charred in spots, stirring occasionally. Place arugula in a large bowl. Top with tomato mixture (and juices), salt, and pepper; toss to combine.