Sausage & Potato Pizzas

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 50 MINUTES

3 tbsp canola oil, divided

2 or 3 Russet potatoes, peeled and cut in very thin slices

1 tsp dried oregano salt and pepper

1 clove garlic, finely chopped

340 g Italian sausages, casings removed

1 tsp hot pepper flakes (optional)

2 tbsp chopped fresh sage

450 g fresh or frozen pizza dough, thawed

1/2 cup crème fraîche

250 g fresh mozzarella cheese, torn in pieces

1/2 cup grated Parmesan cheese

2 cups baby kale leaves

In large skillet, heat 2 tbsp of oil over medium-high heat. Add potatoes and oregano. Season with salt and pepper. Cook, stirring gently and turning slices occasionally, until potatoes are tender and golden, 5 to 6 minutes. Transfer to plate; set aside.

In same skillet, heat remaining oil over medium-high heat. Add garlic and cook, stirring often, 1 minute. Add sausage meat and hot pepper flakes, if desired. Cook, breaking up meat with wooden spoon, until meat is golden, about 5 minutes. Add sage and continue cooking for 1 minute. Remove from heat; set aside.

Preheat oven to 450℉. Divide pizza dough into 4 pieces. On lightly floured work surface, roll each portion into 10x 17-inch oval. Place crusts on 2 lightly floured baking sheets. Spread crème fraîche evenly onto each pizza crust in thin layer, top with potato slices and reserved sausage meat. Sprinkle with mozzarella and Parmesan. Bake until crusts are golden brown, 12 to 15 minutes. Scatter kale over top.

PER EACH OF 6 SERVINGS about 690 cal, 28 g pro, 37 g total fat (16 g sat. fat), 61 g carb (8 g dietary fibre, 2 g sugar), 95 mg chol, 1,100 mg sodium, 3.9 mg iron.