Kale, Sausage, and Ricotta Pizzas
Arugula Salad with Dijon Vinaigrette
Ingredients
- 3 (4-oz) mild Italian turkey sausage links, casings removed
- 1 (8-oz) pkg diced red onions
- 2 (5-oz) pkg baby kale
- ¼ tsp pepper
- 1 cup part-skim ricotta cheese
- 2 Tbsp jarred minced garlic
- 2 (12-inch) prebaked whole wheat thin pizza crusts (such as Boboli)
- 4 oz fresh mozzarella cheese, torn into pieces
Instructions
- Preheat oven to 475°F. Place a pizza stone or 2 large baking sheets in oven while preheating.
- Cook sausage and onion in a large nonstick skillet over medium heat 8 minutes or until sausage is crumbled and no longer pink.
- Stir in kale and pepper; cook 1 minute. Remove from heat; drain any excess liquid.
- Combine ricotta and garlic. Spread over crusts; top with sausage mixture. Sprinkle with mozzarella. Carefully remove pans from oven; place crusts on pans.
- Bake 15 minutes or until crusts are crisp.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 (5-oz) pkg baby arugula
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, salt, and pepper in a large bowl. Add arugula; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
491
|
52
|
543
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 56 | 2 | 58 |
| Fiber (g) | 10 | 1 | 11 |
| Sodium (mg) | 796 | 114 | 910 |
Quick & Healthy Meal Plan
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