Using a store-bought pizza crust makes this gourmet pizza a snap to make at home.
![Sausage and Rapini Pizza](https://www.betterthanbouillon.com/wp-content/uploads/2024/07/Sausage-and-Rapini-Pizza-OH-042-16x9-1.webp)
Sausage and Rapini Pizza
-
Prep:
15 min. -
Cook:
25 min. -
Serves:
4
Using a store-bought pizza crust makes this gourmet pizza a snap to make at home.
Recipe tags: italian-herb base, moderate difficulty, lunch, pork, roast
Quantity | Ingredient |
---|---|
½ cup | diced pancetta |
8 oz | sweet Italian sausage, casings removed |
1 | head rapini, woody ends trimmed, cut into 2-inch pieces |
¼ cup | jarred tomato purée (passata) |
2 | Better Than Bouillon® Italian Herb Base |
2 tbsp | olive oil |
2 | cloves garlic, minced |
1 | store-bought pizza crust (12 inches) |
1½ cups | shredded mozzarella cheese |
4 tsp | hot chilies in oil |
Preheat oven to 450°F.
Heat skillet over medium heat. Cook pancetta and Italian sausage, stirring occasionally, for 8 to 10 minutes or until pancetta is crispy around edges and sausage is browned and cooked through. Transfer mixture to plate lined with paper towel to drain.
Meanwhile, in large saucepan of boiling salted water, blanch rapini for 3 to 5 minutes or until just tender. Drain well and pat dry with paper towel.
In small bowl, stir together tomato purée, Culinary Collection Italian Herb, oil and garlic. Spread tomato purée mixture over pizza crust, leaving 1/2-inch border. Scatter mozzarella over top. Top with rapini and sausage mixture.
Bake for 10 to 12 minutes or until pizza is golden brown and bubbling.
Slice pizza and serve with hot chilies in oil.
Tips: Substitute rapini with broccoli florets if preferred.
Use your favorite pizza dough, rolling to 12-inch round and adjusting baking time as needed.