Pork sausage and garlicky greens turn pizza night into something special. The pizza pros have already stretched the dough for you, so all you need to do is top and bake.
What You Get
Sweet Italian sausage
Par-baked pizza crust
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 10 minutes
Total Time: 20 minutes
Preheat the oven to 450°F. Make sure the rack is in the center of the oven.
Thinly slice ¼ cup of the red onion. Chop the kalamata olives. Set out the cheese curd, rapini, and sausage.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle with the red onion, cheese curd, and rapini. Crumble the sausage over. Scatter with some of the kalamata olives. Drizzle the whole pizza with olive oil. Gently shimmy the pizza from the cardboard directly onto the oven rack and bake until the sausage is cooked through and the pizza is bubbly and golden, 8 to 12 minutes.
Using a clean towel or the cardboard, carefully transfer the pizza to a cutting board. Finish with another drizzle of fresh olive oil and some chile flakes, if you like. Cut the pizza into wedges and serve warm.
Contains: milk, wheat, soy.
Sausage may arrive frozen. Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the sausage is thawed, usually in about an hour.