Using a store-bought pizza crust makes this gourmet pizza a snap to make at home.
Sausage and Rapini Pizza
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Prep:
15 min. -
Cook:
25 min. -
Serves:
4
Recipes
Recipe tags: italian-herb base, moderate difficulty, lunch, pork, roast
Ingredients
| 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 |
Directions
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1
Preheat oven to 450°F.
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2
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.
-
3
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.
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4
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.
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5
Bake for 10 to 12 minutes or until pizza is golden brown and bubbling.
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6
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.