Makes 1 12-inch pizza
1 pound curly kale, washed, thoroughly patted dry and torn into 1-inch pieces
Extra-virgin olive oil
3 links hot Italian sausage, crumbled
1 14-ounce can diced tomatoes
1/4 teaspoon dried thyme
1/2 teaspoon chopped fresh oregano (or 1/4 teaspoon dried)
1 pound whole wheat pizza dough
8 ounces fresh mozzarella, cut into thin slices
Preheat the oven to 400 degrees. Spread the kale in an even layer over a baking sheet. Drizzle lightly with olive oil and season with salt. Cook for 8-10 minutes until crispy, turning once halfway through. Set the kale aside.
Pour the tomatoes into a strainer and drain until they are dry.
Stir the thyme and oregano into the drained tomatoes. Meanwhile, cook
the sausage in a pan and set aside.
Turn the oven up to 450 degrees. Roll the dough out to a 12-inch
circle. Spread the tomatoes evenly over the pizza, followed by the
sausage and then the cheese. Bake for 10-15 minutes until the crust has
browned and the cheese is bubbling. Remove the pizza from the oven and
top with the crispy kale.