Sausage and Chard White Cornbread Pizza
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 496
- Total Fat
- 36
- Saturated Fat
- 16
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 106
- Sodium
- 934
- Total: 1 hr 10 min (includes cooling time)
- Active: 35 min
Ingredients
1 box instant cornbread mix
1/3 cup milk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon vegetable oil
1 cup whole-milk ricotta
1/4 cup grated Asiago cheese
2 tablespoons grated Pecorino Romano cheese
2 tablespoons grated Parmesan
1 pound Italian sausage, in bulk or removed from the casing
2 cups Swiss chard leaves, chopped
Salt and freshly ground black pepper
Pickled sweet red cherry peppers, such as Peppadews, thinly sliced, for topping
Directions
- Preheat the oven to 400 degrees F.
- Mix the cornbread mix, milk, butter and egg in a bowl until smooth. Coat a large, cast-iron skillet with the oil. Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
- Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
- In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain on a paper towel, but reserve the fat in the skillet. Lower the heat to medium and add the greens. Season with salt and pepper and saute until wilted and cooked through, about 5 minutes. Let cool.
- Preheat the broiler.
- Smear a good layer of the cheese mixture on top of the crust. Top with the crumbled sausage and sauteed chard. Place under the broiler until bubbling and melted, 3 to 5 minutes. Top with the sliced peppers and serve!