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Tuscan Endive "Dandelion, Beet Greens, Lamb Sausage and Kalamata Olive Pizza

Tuscan Endive "Dandelion, Beet Greens, Lamb Sausage and Kalamata Olive Pizza


2 cups plus extra for working in and dusting of whole wheat pastry flour

1 1/2 tsp of active dry yeast

1 tsp of salt

1 T of olive oil, plus additional for brushing dough and for greasing hands

1 cup of warm water (110 degrees)

Please do not be discouraged by making you own pizza crust. It comes together so quicky and is practically fail proof, as  in the end it is a flat bread.  This crust has a wonderful crispness to it with a nice texture within.  The extra crispness comes from the whole wheat pastry flour.

Put flour, salt, and yeast in a bowl then add your water and stir till all comes together.  If the dough is to runny add more flour, if it is to firm add more water.  Add the olive oil and knead the dough for a little while till it feels nice and glossy...~4 minutes.  you can use the same bowl to let the dough rise in as long as you add some olive oil to it before putting your dough back in.  Or you can also have an oiled bowl ready to go for the transfer if you would like.  Cover with a warm damp tea towl and let rise for an hour or so or if more convenient you can let rise for longer.  


1/2-1 lb of lamb sausage

To prepare all of the toppings you will start by cooking 1/2 - 1 lb of lamb sausage from Windy Acres by putting raw meat in a pan that has a lid over medium heat.  Break the ground la,b up with a cooking utensil and partially cover with lid.  Cook till the sausage is almost browned, but stop a little before hand as it will be  baking on the pizza as well.  When the meat is down drain and set aside on a brown paper towl lined plate.

2 endives, chopped in thirds

1 bunch of beet greens, chopped in thirds

Parmesan Reggiano freshly grated, amount is up to you

10-20 kalamata olives, discard pit and half (an easy way to remove pits is just to push firmly down on the olive with a chef knif handle and then when you pick up the olive the pit will come right out)

Salt and Pepper (Frontier Brand has a new line of differnet varietes of organic peppercorns, which are hightly recommended to try.  I use the green peppercorns on this pizza.)

Blanch the endive and greens for a few minutes and drain.

Pre-heat over to 450 and move rack to very bottom.

Get your risen dough and fold over a few times and then flip out your pizza dough onto a pan lined with brown parchement paper.  It will help if before you start pushing the dough otu to the edges if your hands are oiled.  Spread the dough out fairly thin, about 1/4 inch or so.  Brush olive oil over top. Sprinkle with salt and pepper.  Place the olive pieces on top and put in the overn for 10 minutes.  Take out the crust and put on your drained greens, that you can even give a squeeze to get any extra liquids off.  Know put the lamb sausage on top of the greens and then the parmesan.

Place back into the oven and bake for another 20-25 minutes.  Keep an eye on it though so you do not over brown the crust edges.

Remove, cut, and serve warm.