Directions: one line for each direction. When saved the lines will be numbered.
* Note: Use chicken sausage such as smoked chicken, turkey and sun-dried tomato sausage. Look for specialty sausages at the meat counter of your favorite gourmet market.
Remove sausage from casing and roughly crumble into medium skillet. Fry over medium heat until cooked, about 5 minutes. Drain on paper towels.
In small dry skillet, lightly toast pine nuts over low heat, shaking frequently.
Remove white stems from Swiss chard, wash and slice in half lengthwise, then slice crosswise 1/2-inch thick.
Heat oil over medium-high heat in large skillet. Add garlic and cook until softened, 1 to 2 minutes. Add Swiss chard and saute until just wilted, stirring frequently, about 3 minutes. Remove from heat and add pine nuts and sausage; stir to combine.
Combine fontina and mozzarella cheeses. Place pizza shell on heated baking sheet. Brush outer 3/4 inch with oil, then scatter half of combined cheeses over center, leaving a 3/4-inch edge. Evenly distribute sausage mixture over cheese, then top with remaining cheese.
Bake at 450 degrees until cheese is melted and bubbly, 8 to 10 minutes.
Variation: Substitute lamb sausage (such as lamb with basil) for chicken sausage, and 1 (6-ounce) bag baby spinach for Swiss chard.
