Ingredients
Directions
Yield: 4 | ||
INGREDIENTS | OUNCES | STANDARD |
 DFA Speed Scratch Cream Sauce | 10 | 1 1/4 cups |
Garlic – roasted | 2.5 | Â 5 tbsp |
Whole milk ricotta | 2 | 1/4 cup |
Salt | 0.08 | 1/2 tsp |
Pepper | 0.04 | 1/4 tsp |
Olive oil | 1 | 2 Tbsp |
Italian Sausage | 12 | |
Rainbow chard leaves – stems removed, chopped | 4 | 1/2 cup |
Pizza dough, divided into 4-8-ounce pieces | 32 | |
Rosemary – minced | 0.5 | 1 Tbsp |
Pecorino Romano cheese – shredded | 1 | 2 Tbsp |
- Preheat oven to 500 F for at least 30 minutes.
- Combine roasted garlic, DFA Speed Scratch Cream Sauce, whole milk ricotta, salt and pepper in a medium bowl. Set aside.
- Heat oil in large sauté pan over medium-high heat. Add sausage and cook, breaking it up in the pan. Add chard stems and sauté until tender for 2-3 minutes. Set aside.
- Shape dough into large circles. Layer each with the ricotta cream mixture, then the rainbow chard leaves, sausage mixture, and sprinkle with rosemary.
- Place pizzas in oven and cook for 15-20 minutes or until crispy and golden brown.
- Remove pizzas from oven, drizzle with olive oil and top with Pecorino Romano cheese.