Place kale in a large bowl. Pour boiling water over kale; let stand for 10 minutes or until wilted. Drain; let cool. Squeeze excess water from kale and set aside.
Take the pizza-making outside and grill up a crispy sausage and veggie pizza using Hy-Vee's Baking Stone Sourdough bread!
Servings and Ingredients
|1 c. baby kale, stems removed and torn|
|1 c. boiling water|
|3 tbsp. Gustare Vita olive oil, divided|
|3 clove(s) garlic, smashed|
|1 c. cherry tomatoes, halved|
|½ shallot, thinly sliced|
|¼ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|½ lbs. Hy-Vee fresh ground mild Italian pork sausage|
|½ tsp. Hy-Vee paprika|
|1 (21-oz.) loaf Hy-Vee Bakery sourdough bread|
|1 (8-oz.) pkg. smoked fresh mozzarella, shredded|
|Hy-Vee crushed red pepper, for garnish|
Things To Grab
- Large bowl
- 12-inch cast-iron skillet
- Paper towels
Meanwhile, prepare a charcoal or gas grill for direct cooking over medium-high heat.
Place a 12-inch cast-iron skillet on the grill rack; add 1 tablespoon olive oil to skillet and heat. Add garlic to skillet; stir. Then add cherry tomatoes, shallots, salt, and pepper. Cook for 5 minutes or until tomatoes slightly burst, stirring occasionally. Add Italian sausage and paprika; cook for 10 to 12 minutes or until sausage is cooked through (165 degrees). Stir in kale and remove from grill. Transfer to a large bowl and set aside.
Wipe skillet clean with paper towels. Heat 1 tablespoon oil in the skillet on the grill. Meanwhile, cut bread loaf in half. Wrap and reserve top half for another use.
Place bread in the heated skillet, crust side up. Cook on grill for 5 minutes. Add remaining 1 tablespoon oil to skillet; turn bread over and cook 5 minutes. Top cut side of bread with shredded mozzarella and sausage mixture. Close grill and cook for 10 to 12 minutes or until the cheese is melted. To serve, remove bread from cast-iron skillet. Garnish with crushed red pepper, if desired.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 55mg
- Sodium: 780mg
- Total Carbohydrates: 27g
- Protein: 16g