Whole Wheat Pizza With Ricotta and Greens

Slivers of garlic and dots of creamy ricotta paired with veggies and meat? Well-rounded and wonderful.

This pie delivers a double dose of greens. Cooked collards go on before baking, then a shower of fresh arugula caps things off. 

Total Time:
Level: Easy
Serves: 4
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  • 6½ oz. hot Italian turkey or chicken sausage (about 2 links), casings removed
  • 1 small bunch collard greens, ribs removed
  • 1 lb. fresh or thawed frozen whole wheat pizza dough
  • 6 oz. whole-milk ricotta cheese (¾ cup)
  • 2 garlic cloves, thinly sliced
  • 1 tbsp. olive oil
  • Baby arugula, for topping
  • A couple pinches of coarse salt
  • red pepper flakes, for sprinkling


  1. Heat oven to 400°F. Bring a large pot of water to a boil. Cook sausage in a nonstick skillet over medium heat, breaking up with a wooden spoon, until browned, about 6 min. Drain on paper towels.
  2. Cook collard greens in boiling water, stirring, 1 min. Drain, and rinse under cold water. Squeeze dry, and chop coarsely.
  3. Stretch dough into a rough rectangle shape on a parchment-lined baking sheet. (If dough stretches back, let rest 5 min and try again.) Arrange collards and sausage on top. Dollop with ricotta, sprinkle with garlic, and drizzle with oil.
  4. Bake until golden brown, 25 to 30 min. Top with arugula, salt, and red pepper flakes.

438 cal, 16 g fat (5 g saturated), 19 g protein, 59 g carb, 1 g sugar, 8g fiber, 896 mg sodium, 34mg cholesterol per serving

This story originally appeared in the April 2016 issue of Dr. Oz The Good Life.

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