Cuisines of perfection – The Balsamic Kale & Chicken Sausage Pizza


Who doesn’t crave for pizzas? These crusty meals are full flavors – thanks to the customizable toppings which can be loaded up on them. Moreover, it is the perfect food that friends and family enjoy together when there is nothing in the mind to cook. But, most people avoid pizzas for it is a junk food. But, not the one that is about to be discussed in this recipe. The Balsamic Kale & Chicken Sausage Pizza is surely one of a kind. Get the richness of mouth-watering flavors packed in with healthy veggies to offer you a junk-free delight!

Balsamic Kale and Chicken Sausage Pizza

Balsamic Kale and Chicken Sausage Pizza

one 12 inch pizza


    For the crust
  • 1 cup hot water (120 degrees F)
  • 1½ teaspoons active dry yeast
  • 1½ teaspoons sugar
  • ½ cup (120 g) chickpeas, rinsed and drained
  • ½ teaspoon salt
  • 1½ teaspoon dry ranch dressing mix
  • ½ teaspoon dried oregano
  • ½ teaspoon basil
  • 2¼ cups (270 g) unbleached all-purpose flour
  • For the pizza
  • 1 teaspoon coconut oil
  • 1 cup (70 g) diced de-stemmed kale
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon basil paste or 6 fresh basil leaves
  • 2 chicken sausages, sliced
  • ¾ cup pizza sauce
  • 2 cups (240 g) shredded mozzarella cheese


  1. To make the covering: Combine the high temp water, dynamic dry yeast, and sugar in a medium-size dish. Let the blend sit for 15 minutes. The yeast ought to enact and get to be frothy.
  2. Add the chickpeas and coconut oil to the yeast blend. Utilize an inundation blender-a nourishment processor or blender will likewise work-to puree until smooth. Include the salt, farm blend, oregano, basil and flour and blend altogether. Utilize your hands to move it into a ball, manipulating 2 or 3 times. Cover with a plastic wrap and then refrigerate for 4 to 8 hours before heating.
  3. Preheat the stove to 425 degrees F. Splash a preparing sheet with non-stick or place a pizza stone (I utilized my steel pizza stone) in the broiler to preheat.
  4. Pour the batter on a floured surface and ply it 10 times. Utilize a moving pin to level out the mixture to 12 to 14 inches in breadth and ½ crawl thick. Exchange to the readied heating sheet or utilize a peel to exchange it to the hot pizza stone. Heat the outside layer for 10 minutes.
  5. Meanwhile, in a medium skillet over medium warmth, soften the coconut oil. Include the kale, balsamic vinegar, basil glue and cut chicken wiener. Sauté for roughly 5 minutes, or until kale is mellowed and the frankfurter is warmed through and gently cooked.
  6. Remove the incompletely prepared batter from the stove, spread the pizza sauce to inside of 1 inch of the edge, sprinkle on the cheddar and top with sautéed kale and chicken frankfurter. Heat for an extra 10 minutes, or until the cheddar is liquefied and marginally caramelized. Cut and serve hot