Zuppa Toscana Pizza with Sausage and Kale

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Inspired by Zuppa Toscana, this white pizza with sausage and kale is perfect for wintertime pizza nights. The only problem is that you can’t stop after the first slice.

White Pizza with Sausage and Kale (Zuppa Toscana Pizza)

We love Zuppa Toscana so much in our house that we had it almost weekly this winter. As I can’t cook something too many times without coming up with a new recipe idea, this pizza inspired by Zuppa Toscana happened.

If you like white pizza with caramelised onion and sausage, this pizza will be right up your alley. While it is a bit rich and not something you could go through the trouble of making every time you feel like a pizza night, this white pizza with sausage and kale makes a perfect comfort meal on a cold winter’s night.

The ingredients are basically those I use for the Zuppa Toscana, except for the potatoes. I thought that adding potatoes in the mix would make the pizza too heavy on the toppings, and I think I was right. The pizza has a very similar taste to the zuppa without the potatoes.

What ingredients do you need for Zuppa Toscana pizza?

You will need some quality Italian sausage for this pizza. This is important because you need the herby flavour of the sausage to make it taste just like the zuppa. You can’t substitute with regular sausages because the flavour will simply not be the same.

If you’re in the UK like me, you’ll find that Italian sausages are a pretty rare sight. I managed to find some good ones at M&S, and I think I have seen some in Waitrose as well at some point, though I haven’t tried them.

Besides the Italian sausage, you’ll also need fresh kale, mozzarella, single cream, and red onion. I make the dough myself (most often than not in the bread-making machine), and I recommend doing that if possible because using store-bought is never the same. You can see how I make the dough in the full recipe below.

How do you make Zuppa Toscana pizza?

Because I always like to make my life easier whenever I can, I don’t do the white sauce and sausage separately for this pizza. I feel that there’s no need for this, so I start by frying the crumbled sausage in a pan with just 1 tbsp of olive oil. I then add the single cream and cook until thick.

The mixture goes over the pizza dough I stretched beforehand on a pizza tray. I then add the mozzarella and onion. The pizza goes into the oven now for about 25 minutes at 180 degrees Celsius. When it’s almost ready, I take it out, sprinkle the kale on it, and bake for another 3-4 minutes. You can’t put the kale in from the start because it will burn quickly, and you’ll mess up the entire thing.

Extra tips for making this pizza

  • Before adding the kale, sprinkle it with a bit of olive oil and a pinch of salt
  • Make sure the onion is cut finely for a subtle taste; you don’t want it to become overpowering
  • You can use double cream instead of single cream, but I personally find it too heavy
  • Use the fresh kind of mozzarella, not the dry, grated version
  • I like to stretch the dough super thin for a very crispy pizza. Pictured here is dough resulted from 120 g of flour, stretched on a 32-cm pizza tray. It takes a while to learn how to stretch the dough that thin without breaking it, but once you get the hang of it, you’ll never get back to thick pizza. I use a rolling pin to stretch it as much as possible, then transfer the dough to the tray and continue to work it with the fingers until it reaches the margins of the tray. If you think that’s too much work, think of all the calories you’re saving!

If you liked this recipe, try some of my other pizza recipes:

White Pizza with Haggis and Mushrooms

Healthy Tuna and Red Onion Pizza (High Protein)

Yield: 8

White Pizza with Sausage and Kale (Zuppa Toscana Pizza)

White Pizza with Sausage and Kale (Zuppa Toscana Pizza)2

Inspired by Zuppa Toscana, this white pizza with sausage and kale is perfect for wintertime pizza nights. The only problem is that you can’t stop after the first slice. This recipe makes two 28-cm (11-inch) pizzas.

Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes


For the dough

  • 160 ml water
  • 235 g strong white flour
  • 1 tbsp olive oil, extra virgin
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 1 tsp dry yeast

For the topping

  • 200 g Italian sausage
  • 1 tsp olive oil
  • 300 ml single cream
  • 150 g fresh mozzarella ball
  • 1 small red onion
  • 75 g fresh kale, roughly torn
  • 75 g fresh kale, roughly torn
  • Salt 
  • Black pepper


  1. Add all the ingredients in the bread maker in the order recommended and run the "dough" cycle. Some machines have a special "pizza" setting. If yours has it, use that instead.
  2. You can also make the dough by hand by adding all the dry ingredients in a bowl, mix them well, and gradually add the olive oil and water until you have a slightly sticky dough. Leave it to prove for 1 – 1 1/2 hours.
  3. Heat the oven at 230 degrees Celsius.
  4. Roll the dough as thinly as possible without tearing it. Place it on a pizza tray.
  5. Add 1 tsp olive oil to a frying pan and heat it up. Add the crumbled sausage (cases removed) and fry until golden brown.
  6. Add the single cream and stir until you obtain a thick sauce. Season with salt and black pepper.
  7. Spread the sausage sauce evenly on the pizza dough.
  8. Add the mozzarella torn into pieces and the red onion.
  9. Bake for 25 minutes or until the base is crisp and the mozzarella is melted and slightly golden.
  10. Remove from the oven carefully and add the kale.
  11. Bake for another 3 to 4 minutes, keeping an eye on it to make sure the kale doesn't burn. It should be just a tad crispy, but still green.

Nutrition Information



Serving Size


Amount Per Serving Calories 405Total Fat 27gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 12gCholesterol 69mgSodium 879mgCarbohydrates 29gFiber 2gSugar 4gProtein 13g

Nutritional information is an estimate provided by an online nutrition calculator.

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