Premade whole-wheat pizza dough, available in the refrigerated section of many supermarkets, makes it easy to throw together a pizza that’s healthy and infinitely better than takeout. We love this hearty, flavorful combo, but feel free to experiment with other fresh seasonal vegetable and herb toppings.
Whole-Wheat Pizza with Broccoli Rabe & Turkey Sausage
2 tsp. plus 2 Tbs. olive oil
Cornmeal, for dusting
1 lb. (500 g.) whole-wheat pizza dough
2 turkey sausages
1 clove garlic, pressed or minced
1/4 tsp. red pepper flakes
1 bunch broccoli rabe, trimmed and coarsely chopped
1/8 tsp. sea salt
1/2 cup (2 oz./60 g.) part-skim mozzarella cheese
Place a rack in lowest position in oven and preheat to 400ºF (200ºC). Grease a baking sheet or 12-inch (30-cm.) pizza pan with 2 teaspoons of olive oil and dust with cornmeal.
On a lightly floured work surface, pat and stretch dough into a 12-inch (30-cm.) round. Transfer to prepared baking sheet and set aside.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Turn sausage out of its casings into pan and cook, stirring constantly and using spoon to break up meat, until lightly browned on all sides, 3-5 minutes. Transfer to a plate and scrape out any browned bits from pan.
Add remaining 1 tablespoon olive oil to pan. Add garlic and red pepper flakes and cook just until fragrant, about 1 minute. Add broccoli rabe (carefully, as any water clinging to broccoli rabe may cause oil to splatter) and sprinkle with salt. Cook, stirring often, until bright green and evenly coated with oil, about 2 minutes. Add 2 tablespoons water to pan and steam until tender, about 5 minutes long. (Sprinkle up to 2 tablespoons more water if needed.)
Scatter cheese, broccoli rabe and sausage evenly on top of dough. Bake until crust is golden brown on edges and cheese is bubbling, 15-18 minutes. Let cool slightly, then cut into squares or wedges and serve right away. Makes one 12-inch (30-cm.) pizza; serves 4.
Make fresh, nutritious, home-cooked meals easier than ever with our cookbook Healthy in a Hurry, by Karen Ansel & Charity Ferreira.