Sausage And Kale Pesto Pizza

• 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. Preparation
2. 1. Place dough on counter at room temperature; cover to prevent drying.
3. 2. Preheat broiler to high.
4. 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.
5. 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.
6. 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.

cooking spray, pork italian sausage, curly kale, water, sugar, pine nuts, garlic, extravirgin olive oil, cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/sausage-and-kale-pesto-pizza-53073121 (may not work)