Pork, kale and merguez pizza

15 mins of preparation + 22 cooking time 4 servings


  • 225 g (1/2 lb.) duBreton Ground Pork
  • 2 merguez sausages
  • 1 ½ cups (375 mL) kale, shredded
  • Freshly ground salt and pepper
  • 1 12-inch (30 cm) round pizza crust. Suggestion : Cuisi-Chef pizza dough
  • 2 Italian tomatoes, sliced
  • 2 cups (500 mL) mozzarella, grated
  • A few slices of red onion, to taste
  • Olive oil
  • Fresh basil leaves


  1. Preheat the oven to 450°F (230°C).
  2. Place the merguez sausages in a pot and cover with water. Bring to a boil and cook for 5 to 7 minutes. Drain and slice into rounds.
  3. Meanwhile, in a pan over high heat, sauté the ground pork until cooked completely.
  4. Add the kale and continue cooking for 2 minutes. Season and remove from heat.
  5. Place the pizza crust on a baking sheet lined with parchment paper.
  6. Spread the pork and kale mixture over the pizza crust, garnish with half of the mozzarella, add the tomato and merguez slices, cover with the other half of the mozzarella and then top with the red onion.
  7. Bake on the top oven rack for 12 to 15 minutes.
  8. Drizzle with olive oil and sprinkle the basil over top just before serving.