Pizza with Sausage and Rapini
Pizza is always a crowd-pleaser, but when you add walnut-finished pork sausage and garlicky greens, it turns a weeknight supper into something special. Our pizza pros stretch the dough for you, so all you need to do is top, bake, and dig in.
- Spring onion
- Kalamata olives
- Par-baked pizza crust
- Cheese curd
- Sweet Italian sausage
- Olive oil
- Chile flakes (optional)
Allergen Note: Contains milk, wheat, soy.
Preheat the oven to 450°F. Thinly slice the spring onion. Chop the kalamata olives.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle with the spring onion, cheese curd, and rapini. Crumble the sausage into bite-sized pieces over the top. Scatter with some of the kalamata olives. Drizzle the whole pizza with olive oil. Carefully 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 slices and serve warm, with a big tossed salad on the side.