This pizza may seem humble and mundane, but for the past year, it's been my favorite pizza. No, there's nothing fancy or gimmicky, or even all that revolutionary about it. I've even debating sharing this for months since it seems so boring. But for some reason, the combination of ingredients does it for me every. single. time. So here's what we have going on: Pizza dough that's been sprinkled with diced tomatoes, Italian seasoning, and a little garlic powder and salt. Thinly sliced sweet yellow onions. chopped fresh spinach (which I pretty much add to everything - gotta get those greens!). sliced sun dried tomato chicken sausage (I get it from Trader Joe's.). And a mix of provolone, mozzarella, and parmesan cheeses. The sweetness of the tomatoes and onion play perfectly off of the strongly-flavored chicken sausage and the creaminess of the cheese. When nothing else sounds good, I know I can always eat this pizza. I hope you enjoy it as much as we do!
Sausage, Provolone, and Spinach Pizza
a Pink Parsley Original
- 1 lb pizza dough
- 1 (15-oz) can diced tomatoes, juice drained
- 1/4 tsp dried Italian seasoning
- 1/8 tsp garlic powder
- pinch of salt
- 1 cup chopped fresh spinach
- 1/3 cup thinly sliced sweet onion
- 2 links sundried tomato chicken sausage, halved and sliced into half-moons
- 1 cup shredded Provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Preheat the oven and pizza stone to 500 degrees for at least 30 minutes.
Sprinkle a 14-inch square of parchment paper with cornmeal, then stretch and shape the pizza dough into a 12-inch circle.
Scatter the tomatoes over the dough, then sprinkle with the Italian seasoning, garlic, and salt. Top with the chopped spinach and sliced onions, then sprinkle the cheese evenly over the top. Finally, arrange the sausage over the cheese.
Carefully transfer the pizza + parchment to the preheated pizza stone, and bake about 10 minutes, or until the cheese is melted and bubbly and the crust is browned. Allow to cool about 10 minutes before slicing and serving.