Pizza with Beet Greens, Potato and Sausage

A savory and satisfying pizza with a roasted garlic oil base topped with sautéed beet greens, potatoes and sausage.

When life rattles you, go back to basics to find your groove.

My groove is Friday night pizza night. My family likes to eat pizza and watch movies in the basement on Friday nights, and I like to use the Community Supported Agriculture (CSA) farm share to feed us.

You could say it's a winning combination.

Making pizzas using farm share ingredients is a technique I've developed over time, 10 farm share seasons to be precise. I've shared homemade pizza how to do so in My Pizza Primer and Seven Tips for Making Pizzas at Home posts. Not all pizzas have been winners so they don't appear on this blog, but for the most part adding some farm fresh vegetables to a pizza greatly enhances the flavor and decreases the remaining amount of veggies in the fridge.

My fridge--no, I want to talk about my freezers. I've defrosted and reorganized all freezer space in the past day, all because my neighbor called and said she was half an hour out with half a cow, and did we want any? Thanks to a friend who offered empty freezer in her garage for the 'ack I don't know what to do with all this there's no room'--i.e., the heart, tongue(s) and liver--I managed to fit everything in while still saving room in the fruit and vegetable freezer for putting up summer produce. I'm not back in that groove yet though--there are banana peppers to be pickled, and they can just keep hanging out on the plant because I am not yet ready!

For other recipes using beet greens, please see my Beet Recipes Collection. For other recipes using potatoes, please see my Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient. For other pizza ideas, and I've got a whole mess of them, please see the Visual Pizza Recipe Index, or my Friday Night Pizza Night Pinterest board.

Note: potatoes and greens play really nicely together. This summer I've my daughter has been boiling potatoes often. Some we use right away, some we chill and save for a future meal. If you've got water on anyway, perhaps to make Confetti Potato Salad, might as well toss in a few extra potatoes to have ready for your greens.

Pizza with Beet Greens, Potato and Sausage

1 pound pizza dough (see suggestions here)

1 to 2 cloves Roasted garlic (I put up my garlic crop this way) or plain garlic

2 Tablespoons olive oil + a bit for the skillet and parchment paper

1 bunch beet greens (about 3 to 4 ups when chopped)

¼ pound Italian sausage (your choice--sweet, mild or hot)

1 cup diced cooked potatoes

1½ cups shredded mozzarella cheese

If you are baking this pizza, preheat oven to 450 degrees Fahrenheit. 

Set a pound of pizza dough on the counter to come to room temperature. In a small dish, smash garlic and mix with olive oil. Set aside. 

Preheat a large skillet over medium heat, and add a bit of oil to the pan. 

Chop the beet green stems into small pieces and toss them in the skillet, slice the beet green leaves and set aside. 

Add the sausage and cook the stems and sausage for about 5 minutes until stems are tender and sausage is no longer pink. 

Add in the potatoes and stir to combine. 

Add in the sliced beet green leaves and stir to combine, then heat through for another minute. Set aside.

If you are grilling this pizza, preheat your grill at this time.

On an oiled piece of parchment paper stretch out the dough into the shape it wants to be in. Brush with the roasted garlic oil mixture. Top with the contents of the skillet, spread evenly over the crust.

Top with cheese. Bake in the device of your choice. For oven baking directions please refer to my Pizza Primer. For grilling instructions I'm writing an ebook.

Because everyone needs a picture of Robert Barker being goofy to brighten their day.