PLANT-BASED PUMPKIN, SAUSAGE AND KALE PIZZA

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One hour before baking, place a pizza stone on rack in top third of oven. Preheat oven to 500°F.

Meanwhile, heat 1 tsp extra-virgin olive oil in a large nonstick skillet over medium. Cook ¼ pound vegan sausage (any variety) according to package directions, stirring to crumble if using ground sausage; transfer to a paper-towel-lined plate. (If using links, transfer cooked sausage to a cutting board and slice or dice.)

Return pan to medium-high heat. Add 2 tsp extra-virgin olive oil, swirling to coat pan. Add ½ (7-oz) bunch Tuscan kale, stemmed, washed and torn into bite-size pieces; 1/8 tsp TGF RGRRGT ƃCMGU

(if desired); and kosher salt and freshly ground black pepper to taste. Saute 5–7 minutes or until well wilted; set aside.

In a small bowl, combine ½ cup canned pumpkin puree; 1 large clove garlic, grated; and salt and pepper to taste.

"n > lĶ}hÌlÞ yoÕÀi` ÜoÀk ÃÕÀv>Vi] ÕÃi ÞoÕÀ h>n`Ã oÀ > ÀollĶn} pin to shape 1 lb refrigerated pizza dough (or frozen, thawed), at room temperature, into a 13-inch circle. Transfer dough to a pizza peel or rimless baking sheet sprinkled with cornmeal. Spread with

pumpkin mixture. Top with ¾ cup shredded Italian-blend cheese or vegan mozzarella, kale, sausage and ¼ cup thinly sliced red onion. Slide onto preheated pizza stone. Bake 8 minutes. Turn on broiler; broil pizza 1–2 minutes or until cheese is bubbly and edges are puffed and browned. Drizzle with oil before slicing and

serving. Makes 1 [13-inch] pizza.