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Week of 2/26/24

Pizza with Harissa Tomato Sauce and Sausage
with baby kale

Active: 35 Total: 65
Original GF Paleo Vegetarian
Pizza with Harissa Tomato Sauce and Sausage

With a smoky tomato sauce, savory sausage, and tart preserved lemons, this pizza borrows inspiration from a few delicious culinary traditions. The result is a pizza that is both colorful and packed with flavor. We first featured this meal in 2022 (refer to this version if you'd like grill instructions).
Smarts: Harissa can vary widely from mild to very spicy. We tested the pizza sauce with mild harissa and used a large portion to add flavor. If your harissa is on the spicy side (or isn't labeled for any particular spice level), start with a small amount and increase to taste.

Tags
Air-Fryer Friendly
Proteins
Cheese, Sausage
Cuisines
Middle Eastern / North African
Save recipe
21

Ingredients

Metric
Servings:
4
Lemony Baby Kale:
  • Lemon juice - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Baby kale - 8 oz
Sausage Pizza:
  • Pizza dough, gluten-free - 1 lb
  • Flour, any gluten-free - 1 Tbsp
  • Onions, medium and red - 1/2 , thinly sliced
  • Preserved lemon - 2 Tbsp , diced (sub zest from 1 lemon)
  • Oil, cooking - 1 Tbsp
  • Sausage, any loose variety - 8 oz
  • Cheese, fresh mozzarella - 8 oz , thinly sliced (sub pre-shredded mozzarella)
  • Cheese, feta (opt) - 3 oz , crumbled
Harissa Tomato Sauce:
  • Garlic - 2 cloves , chopped
  • Paprika, smoked - 1 tsp
  • Cinnamon, ground - pinch of
  • Tomato paste - 6 Tbsp
  • Harissa, mild or spicy - 1 to 3 Tbsp , taste and adjust according to your spice preference
  • Water - 1 cup

Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough makes it much more pliable.)

  2. Garlic / Onions / Preserved lemon (or zest) - (If prepping right before cooking get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Cook sausage - Heat a saucepan with cooking oil over medium heat. Add sausage and cook, breaking it apart, until sausage is cooked through, 7 to 8 minutes. Transfer sausage to a paper towel-lined plate to drain. 

  4. Make sauce - Return pan to heat. If the pan is dry, add some more oil. Add garlic, paprika, cinnamon, tomato paste, and harissa. Cook for 1 minute. Add water while whisking to combine. Simmer until sauce is thick, ~5 minutes more. (Can be done up to 5 days ahead)

  5. Mozzarella - Thinly slice or grate.

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Make

  1. Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.

  2. In a large mixing bowl, whisk together lemon juice, olive oil, salt, and pepper. Add baby kale on top but wait to toss it until right before serving. Set aside while pizza cooks.

  3. Brush a sheet pan with some oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with some oil.

  4. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.

  5. Remove pizza from oven and top with sauce, mozzarella cheese, sausage, onions, and preserved lemon. If using feta, crumble over top.

  6. Return pizza to oven and continue cooking until cheese is melted and bubbly, 8 to 12 minutes.

  7. Just before serving, toss baby kale in dressing. You can serve the baby kale on the side and / or pile some on top of the pizza for a fresh topping.

  8. Slice pizza and serve. Enjoy!

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