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
Par-baked pizza crust
Shredded mozzarella cheese
Sweet Italian sausage
What You’ll Need
Chile flakes (optional)
Grated Parmesan cheese (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Thinly slice the rapini, discarding any woody stems. Slice ¼ cup of shallot. Chop 1 clove of garlic. Pile the rapini on the prepared pan, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until tender, about 10 minutes.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Scatter with the shallot, garlic, and cheese. Crumble the sausage over (you may not need all of the sausage). 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. Top with the roasted rapini and drizzle with olive oil, and sprinkle with chile flakes and Parmesan, if using. Cut the pizza into wedges and serve warm.
Contains: milk, wheat, soy.