Who says pizza can’t be healthy? This one matches juicy sausage with a spicy arugula. Make sure to dress the salad right before serving.
Serves 2 to 4 / Takes about 35 minutes
For the pizza:
1 tablespoon olive oil
2 The New Food Collective™ Sweet Italian Sausages links
6 ounces wild mushrooms, sliced
1 pound pizza dough, at room temperature (store-bought is fine!)
¾ cup canned crushed tomatoes or tomato sauce
6 ounces shredded mozzarella
For the arugula salad:
1/3 cup shredded parmesan
3 tablespoons olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
3 cups baby arugula
Preheat the oven to 475°F. Oil a large baking sheet.
To make the pizza, heat the olive oil in a heavy skillet over moderate heat. Add the sausages and brown on one side, about 5 minutes. Flip the sausages and add the mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms and sausages are browned all over, about 8 minutes. Remove from the heat and break the sausage into bite-sized pieces.
Stretch the dough into a 14-inch circle or large rectangle. Place on the baking sheet. Spread the tomato sauce evenly over the dough and evenly sprinkle the cheese. Scatter the sausage and mushrooms over top. Slide the pizza into the oven and bake until the crust is golden brown and the cheese is bubbling, about 15 minutes. Remove from the oven.
While the pizza bakes, make the salad. Whisk together the parmesan, olive oil and vinegar in a bowl. Season with salt and pepper. Add the arugula and toss to coat.
Scatter the arugula salad over the pizza, cut into wedges and serve at once.