Ingredients
Pizza Sauce:
1 tsp. Olive Oil
2 cloves Garlic
15 oz. Tomato Sauce
¾ tsp. Salt
½ tsp. Pepper
1 tsp. dried Oregano
12 oz. Roasted Red Peppers
Onions:
1 Tbsp. Olive Oil
1 Tbsp. Butter
1 cup chopped Yellow Onion
Other:
¾ lb. Spice Italian Sausage
2 cups chopped Swiss Chard
1 store bought Pizza Crust (grocery deli or pizza parlor)
7 thin slices Provolone Cheese
1/3 cup shredded Parmesan Cheese
7 oz. shredded Mozzarella Cheese
❃❃Serves 4❃❃
Preparation
Preheat oven to 375, generously spray a 11.5” cast iron pan with non-stick cooking spray, remove pizza dough from package and cover with kitchen towel.
Chop onion, garlic and swiss chard. Shred cheese if needed.
Pizza Sauce
Drain the roasted red peppers and puree in a food processor. In a saucepan, over medium heat, add 1 tsp. olive oil, garlic, salt, pepper and oregano. Cook for a couple minutes and then add pureed red peppers and tomato sauce. Continue to cook until heat through and then remove from heat.
Onions
In a skillet over medium high heat add olive oil and butter. Begin to heat and add onions. Cook until they start to soften and reduce heat to medium. Continue to cook until onions caramelize. Adjust heat to medium low if needed but ensure the onions do not burn. Once done remove from heat and transfer to a bowl.
Sausage & Swiss Chard
In the same skillet that the onions were cooked in add the sausage breaking it apart and cook until no pink remains. Add swiss chard and cook until slightly wilted. Remove from heat and mix the onions into the sausage and swiss chard.
Assemble & Cook
Roll the pizza dough out on the counter with some flour or gently stretch the dough into a circle large enough to cover the bottom of the cast iron and to allow for a half inch border up the sides.
Cover the bottom of the dough with ½ cup of the pizza sauce and top evenly with the provolone. Evenly spread the sausage, chard and onion layer over the provolone, top evenly with the mozzarella cheese and finally top with the parmesan cheese.
Bake for 25 – 30 minutes until the crust is crispy on the bottom and all the cheeses are melted and slightly browned.
Remove from oven and let cool for 5 – 10 minutes before cutting.