who doesn’t love pizza?
they’re versatile, easy and (can be) healthy.
even my pickier than picky toddler likes pizza!
i found this spinach, sausage and provolone recipe in real simple sometime last year. it’s five easy-to-prepare ingredients and five easy steps. other than a traditional margarita pizza, this is a solid favorite and a frequent selection from the recipe stash.
but tonight for j’s birthday, i made a healthier, greener version of the recipe and it was THE BEST EVER (birthday boy even agreed).
so I had to share…the recipe that is, because there weren’t any leftovers!!
- 1 pound pizza dough
- 2 tablespoons olive oil
- 2 links Italian sausage, casings removed (about 3/4 pound)
- 1 small bunch spinach, thick stems removed (about 3 cups)
- 1/3 pound thinly sliced provolone
- Heat oven to 425º F. Shape the dough into a 14-inch circle on a baking sheet.
- Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink. Add the spinach to skillet, tossing for 1-2 minutes.
- Top the partially cooked dough with the sausage mixture, cover with sliced provolone.
- Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.
And here’s how I changed it up…
- i called our local pizza joint and asked if they’d sell me a dough ball. they are prepared fresh daily and had to be better than my usual store-bought, packaged and ready to bake variety. they obliged, said it would be $0.50 and then didn’t even charge me when I picked it up…now that is green $ friendly.
- the italian pork sausage was from burgundy pasture farms. the pigs are pasture-raised assuring them a variety of natural food sources, plenty of room, sunshine and fresh water, no antibiotics, hormones, or chemicals of any kind, and pastures free of commercial herbicides, pesticides, and fertilizers.
- finally, our greens were locally harvested just last week from the stuteville’s (josh’s aunt and uncle) organic garden. the spinach flavor was so intense (in a good way), even more so than the organic girl greens also used in the recipe.
chicago-style? just ok.
new york-style? delicious.
my-style? BEST EVER!!