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Pork sausage and garlicky greens turn pizza night into something special. The pros have already stretched the dough for you, so all you need to do is top and bake.
What You Get
Rapini or baby broccoli
Shallot or spring onion
Shredded melting cheese
Sweet Italian sausage
Par-baked pizza crust
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 450°F. Make sure the rack is in the center of the oven.
Thinly slice the rapini, discarding any woody stems. Thinly slice about ¼ cup of shallot. Thinly slice 2 cloves of garlic. Set out the cheese and sausage.
In a sauté pan over medium heat, warm 2 tablespoons olive oil. Add the rapini and sauté until dark green and tender, 4 minutes. Add the garlic and stir until fragrant, 30 seconds. Season with salt to taste. Remove from the heat.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Scatter with the shallot, cheese, and rapini. Crumble the sausage over. Drizzle the whole pizza with olive oil and sprinkle with salt. Gently shimmy the pizza from the cardboard directly onto the oven rack and bake until the sausage is browned and the pizza is bubbly and golden, 12 to 15 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Finish with another drizzle of fresh olive oil and some chile flakes, if using. Cut the pizza into wedges and serve warm.