Page 16
January 27, 2016
F OOD
Sausage and Kale Pesto Pizza with
Blistered Tomato-Arugula Salad
Cooking pizza in a skillet is a
revelation: guaranteed dough
success for even the most timid
pie makers—just pat the dough
out to size, and the pan shapes
it into a perfect circle.
Ingredients:
Showdogs is a full service salon. We do
baths, all over hair cuts, tooth brushing,
nail trims, soft claws, lea treatments, mud
baths, and ear cleaning. We also have health
care and grooming products to keep your
pet clean in between visits.
Show Dogs Grooming Salon & Boutique
926 N. Lombard
Portland, OR 97217
503-283-1177
Tuesday-Saturday 9am-7pm
Monday 10am-4pm
Yo dawg is gonna look like a show dawg
and your kitty will be pretty.
• 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 al-
monds, toasted
• 2 large garlic cloves, minced and
divided
• 1/4 cup extra-virgin olive oil, di-
vided
• 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
Preparation:
1. Place dough on counter at room temperature; cover to prevent dry-
ing.
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 un-
til inely chopped. Add kale; pulse until inely chopped. Add 2 table-
spoons oil; process until almost pastelike (add 1 to 1 1/2 tablespoons
water, if necessary). Add Parmigiano-Reggiano; pulse mixture just un-
til 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 un-
til 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.