1-13.8 oz can of refrigerated rolled pizza dough
1 tbsp of olive oil
salt & pepper
1 lb of mild Italian sausage
6 strips of bacon, cut into small pieces
1/2 small onion, diced
2 cloves of garlic, minced
1/2 bunch of kale, stems removed, leaves torn in half
1 cup of store-bought alfredo sauce (use your favorite!)
1 tsp of chopped, fresh Italian parsley
2 cups of shredded mozzarella cheese
1/2 cup of shredded parmesan cheese
salt & pepper
chopped, fresh Italian parsley, for garnish
Preheat oven to 425 degrees. Roll the pizza dough out onto a 13x9 non-stick cookie sheet, or round pizza pan. Using a fork, poke holes in the dough to prevent dough from rising while baking. Brush the olive oil over the dough, and sprinkle with salt and pepper. Bake for 8 minutes. Remove from oven and set aside to cool. Meanwhile, in a large skillet, add the bacon pieces and cook until done. Remove the bacon from the pan, but LEAVE the drippings. Next, add the sausage and onions and cook until the sausage is browned, about 8 minutes. Add the minced garlic and cook for 1 minute longer. Remove from the pan, but again, LEAVE the pan drippings (you may need to add just a bit of olive oil to the pan at this point). Add the kale to the skillet and cook for 5-7 minutes over medium heat. Add salt and pepper to taste. Remove from heat. To assemble the pizza, pour the alfredo sauce over the pizza crust and spread evenly to cover. Sprinkle the parsley on top next. Then, spread 1 1/2 cups of the mozzarella over the crust. Next, spread the kale evenly over the pizza, followed by the sausage and onions, and then the bacon pieces. Finally, top the pizza with the remaining 1/2 cup of mozzarella and 1/2 cup of parmesan. Bake for 15-17 minutes, or until the crust is brown and the cheese is well melted. Remove from the oven and cool for 5 minutes. Garnish with parsley, if desired. Enjoy! (makes 6-8 slices)
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