Swiss Chard & Sausage Puff Pastry Pizza

Guyyyyyyys I’m freaking out because I am going to see Chris Stapleton tonight and I literally can’t stop eating my feelings. apparently I eat all of my emotions, every single one. And I especially make sure I have a ton of emotions flowing when I make things like, well, this puff pastry pizza. Chris, if you’re reading this (which you 100 percent are not) I’d make puff pastry for you from scratch, every. single. day and give you 10000000000 reasons to blame me for whatever it is you want. that is all.

but that isn’t all, because i still have to tell you what I’ve made. Swiss Chard & Sausage puff pastry pizza, since there is nothing better than a puffy, flaky buttery crust and then turning it into pizza (except for you Chris).

(Oh and you too tennessee whiskey (s) )

(see Chris? we already have so much more in common and we haven’t even met yet, soulmates.)

Recipe Notes:

So I totally just buy my puff pastry dough because sometimes it is just SO much easier than making it from scratch. But make sure you buy a brand that you trust, I like both Trader Joes & Dufours mainly because they are butter based and I love the flavor the butter gives. Also buying puff pastry dough and keeping it in your freezer/fridge makes last minute dinners/entertaining SO much easier when you have the dough ready to rock n roll.

For the swiss chard you’ll need to pull the leaves off from the stems and then slice the stems into smaller pieces as you’ll want to sauté them in the pan 10 minutes before you add the leaves since they take a little longer to break down and soften (for those of you who aren’t familiar with swiss chard). Also if for some reason you can’t track down swiss chard you can always try collard greens (I think that would taste interesting) or kale (over it, but whatevs).

I used sweet italian sausage for this recipe, however spicy italian would work well here too! I just knew kiddos would be eating and didn’t want to completely kill their tastebuds.

Provolone cheese works REALLY well. I know, provolone? Like why Julia, why? But trust me on this, it melts incredibly well and gives you a mild cheese flavor with a little bit of a bite which compliments the swiss chard nicely.

ALSO. Tis the season for football and snacks on snacks on snacks. This lil number is perfect for those football parties.

Swiss Chard & Sausage Puff Pastry Pizza

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

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Ingredients

• 1 sheet of Puff Pastry dough, thawed and rolled out to 9x13 shape (rectangle)
• 1 bunch swiss chard, stems removed and chopped into small ½" pieces, and leaves torn (I used rainbow swiss chard, doesn't matter what kind though for this recipe)
• 1 lb sweet italian sausage, casings removed
• 8-10 slices provolone cheese (or about ¼ lb)
• 1 egg, beaten (for egg wash)
• Coarse Salt
• 1 tbsp olive oil

Instructions

1. First preheat your oven to 425 degrees. On an over turned baking sheet, or on a pizza stone, lay down parchment paper and roll your puff pastry dough into a 9x13" rectangle (your dough might already come rolled in this size, perfect)
2. Next in a large pan add your italian sausage and cook until browned, drain fat and set aside.
3. In same pan that you cooked your sausage in, add 1 tbsp olive oil (or you may reserve the fat from the sausage and cook your chard in that) and over medium heat add your swiss chard stems. Cover and let soften for about 8-10 minutes. Next add your chard leaves and saute for another 2 minutes, or until chard leaves begin to just wilt. Remove from heat and set aside.
4. Next lay down a base of provolone slices onto your puff pastry dough. Next spread swiss chard and then sausage on top. Cover with the rest of the provolone slices (see picture).
5. Next fold the edges of your dough, overlapping, to form a crust/barrier so nothing falls out.
6. Take your egg wash and with a pastry brush, brush the crust with the egg.
7. Sprinkle with a little coarse salt and then place pizza in oven for 18-22 minutes, or until cheese is melted and pastry is puffed and cooked through.
8. Remove and serve.

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