White Pizza with Sausage, Broccoli Rabe, and Cherry Peppers

Broccoli rabe and sausage pair perfectly on this veggie forward pizza


Makes one pizza


8      to 10 ounces prepared pizza dough (any preferred style), room
        temperature for at least 1 hour
        unbleached all-purpose flour, for dusting
¼ cup ricotta
½ cup shredded mozzarella
3     ounces loose Italian sausage, cooked
2     tablespoons pickled cherry peppers, sliced
4     to 5 stalks broccoli rabe, trimmed to fit the pizza
½    lemon
¼    teaspoon crushed red pepper
       extra-virgin olive oil, for drizzling
       flaky sea salt, for garnish

Nutritional information

Nutritional information per serving (based on 8 servings):
Calories 163 (37% from fat) • carb. 18g • pro. 7g • fat 7g • sat. fat 2g chol. 15mg • sod. 385mg • calc. 66mg • fiber 1g


1. Preheat the pizza oven with the pizza stone on the rack to 700°F.
2. Stretch the pizza dough out to a 10- to 12-inch round.
3. Transfer the dough to the pizza peel generously dusted with flour.
4. Spread the ricotta evenly around the center of the dough,
leaving a 1-inch border.
5. Sprinkle the mozzarella over the ricotta, followed by the
sausage, cherry peppers, and broccoli rabe.
6. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
7. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer.
8. When the timer sounds, check the pizza. If baked to desired
doneness, use the peel to remove the pizza from the oven,
or bake for about 1 more minute. Slide the pizza onto a cutting
board. Squeeze the lemon over the pizza. Garnish with crushed
red pepper, olive oil, and flaky sea salt. Slice and serve.