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Cheesy Sausage and Spinach Pizza

Whether you use a homemade dough or store-bought one, getting the best pizza still comes down to using the best ingredients. For this pizza, we've topped it with a nice, smoky sausage, some garlic-cooked spinach, and a healthy portion of parmesan and mozzarella. Also, adding a touch of cornmeal over the crust makes for a more crispy pizza base.

Whether you use a homemade dough or store-bought one, getting the best pizza still comes down to using the best ingredients. For this pizza, we've topped it with a nice, smoky sausage, some garlic-cooked spinach, and a healthy portion of parmesan and mozzarella. Also, adding a touch of cornmeal over the crust makes for a more crispy pizza base.

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Ingredients

1 teaspoon vegetable oil
3.5 ounces of sausage , thinly sliced
2 garlic cloves , chopped
2 ounces of baby spinach
cornmeal
7 ounces of pizza dough
2 ounces of parmesan , shredded
3.5 ounces of mozzarella , thinly sliced

Ingredients

Steps

1
Done

Preheat the oven to 400 degrees F/200 degrees C.

2
Done

Heat the vegetable oil in a skillet over medium heat. Add the thinly sliced sausage and cook it for 3-4 minutes.

3
Done

Take out the sausages and add the chopped garlic. Cook for 1 minute and add the baby spinach. Cook it for 2 minutes.

4
Done

Dust your working space with cornflour. Lay the pizza over it and top it with the pizza ingredients. Add the spinach, sausage, parmesan, and mozzarella.

5
Done

Slide the tray into the oven for the next 15 minutes.

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Nutritional Chart

1103 kcal
Calories
77 g
Protein
52 g
Fat
82 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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