2 teaspoons olive oil 6 ounces fresh, Italian sweet sausage, casings removed 3-4 cloves garlic, finely chopped 8 cups fresh spinach, washed and dried, packed ¼ teaspoon kosher salt ¼ teaspoon crushed red pepper ¼ cup dry white wine cooking spray ⅓ recipe pizza dough ½ cup pizza sauce 8 ounces mozzarella, shredded 1 ounce Parmesan cheese, grated extra virgin olive oil for brushing
Nutritional information per serving: Calories 298 (48% from fat) • carb. 23g • pro. 14g • fat 16g • sat. fat 7g • chol. 41mg • sod. 527 mg • calc. 259mg • fiber 2g
Heat olive oil in a 12-inch skillet over medium heat. When oil shimmers across the pan add the sausage. Break up sausage into small pieces with a wooden spoon while it is cooking. Once sausage is completely cooked through, remove from pan and reserve. Pour off all but 1 teaspoon of fat and add the chopped garlic to the pan and place over medium low heat. Stir for one minute, until garlic is fragrant, being careful not to burn it. Stir in spinach until wilted and add the salt and crushed red pepper. Stir in the white wine, scraping up any browned bits that have been left behind in the pan. Continue cooking over medium heat until wine has been almost completely reduced. Remove from heat and reserve. Place rack in the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position B. Preheat to 425˚F on Bake or Convection Bake for 10 minutes. Lightly coat baking pan with cooking spray. Roll out dough and stretch to fit the baking pan. Pour pizza sauce in the middle of the dough and spread out over the circle, leaving a 1-inch border. Place reserved sausage and garlic spinach evenly over pie. Scatter mozzarella and Parmesan evenly over pizza as well. Brush olive oil along the border. Bake in preheated oven until the crust is golden and the cheese is melted, about 15 to 20 minutes. Cut into slices and serve immediately.