MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sausage Pan Pizza
Categories: Breads, Pork, Cheese, Vegetables, Herbs
     Yield: 6 servings

 1 1/2 c  Water; warm
 4 1/2 ts Sugar
 2 1/4 ts Active dry yeast
     3 tb Olive oil; more for the
          - bowl
 1 1/2 ts Kosher salt
     2 c  Bread flour; more as needed
 1 3/4 c  Whole-wheat flour

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     8 oz Pork sausage
     6 tb Olive oil
     1 c  Tomato sauce
     1 bn Kale; stemmed, chopped
     8 oz Mozzarella; shredded
     3 oz Parmesan; grated
     2    Fresh thyme sprigs; leaves
          - picked
   1/2    Lemon; zest of
          Salt & fresh ground pepper
          Crushed red pepper flakes

 FOR THE DOUGH: In a stand mixer fitted with the dough
 hook, mix together the water, sugar and yeast. Let it
 sit until foamy, about 5 minutes. With the mixer running
 on low speed, add the oil and salt, then gradually add
 the bread and whole-wheat flours. Increase the speed to
 medium high and mix, adding just enough additional bread
 flour so that the dough no longer sticks to the bowl,
 until the dough is smooth and slightly sticky, 7 to 10
 minutes. (Alternatively, mix by hand and knead on a
 lightly floured surface.) Place the dough in an oiled
 bowl and turn it once or twice to coat it in oil. Cover
 the bowl with plastic wrap and let rise in a draft-free
 place for 2 hours or in the refrigerator overnight.

 FOR THE PIZZA: If the dough was refrigerated, let the
 dough sit at room temperature for about an hour before
 shaping.

 Set the oven @ 500°F/260°C.

 Place a 14" cast-iron pan into the oven to preheat while
 you prepare your other ingredients.

 Add the sausage to a medium pan over medium-high heat.
 Cook, breaking it up into crumbly pieces, until browned
 throughout and no longer pink, 5 to 8 minutes. Set
 aside.

 Flour a work surface and rolling pin, then roll out the
 dough to a 14" round.

 Remove the cast-iron pan from the oven and drizzle with
 3 tablespoons of the olive oil to coat. Carefully place
 the dough into the pan and push the edges up against the
 side of the pan. Drizzle the dough with the remaining 3
 tablespoons olive oil. Top with the tomato sauce in an
 even layer. Then, sprinkle on the kale, sausage,
 mozzarella, grated Parmesan, thyme, lemon zest and some
 salt, black pepper and red pepper flakes. Bake until the
 crust is golden brown, 18 to 20 minutes. Allow to cool
 slightly, then slice and serve straight from the pan!

 Recipe courtesy of Molly Yeh

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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