Rapini is a genius substitute for broccoli on this white pizza.

Lazy summer evenings call for no-fuss meals that can be pulled together as fast as you can drink a cocktail on the patio. Pizza is the answer, of course, just as it’s the answer for many a time-crunched dinner hour.
 

Ingredients

• 1 tbsp extra-virgin olive oil
• 1/2 cup chopped rapini
• 1/3 cup thinly sliced sweet onion
• 1 clove garlic, very thinly sliced
• 1/2 tsp chopped fresh rosemary
• 1/4 tsp sea salt
• Pinch chili flakes
• 1 spicy Italian sausage
• 1 10-oz thin crust pizza dough ball, shaped into a 12" circle
• 5 cherry tomatoes, halved
• 1/4 cup fresh ricotta cheese
• 2 tbsp freshly grated Parmesan

Directions
1 Preheat the oven to 500°F with a pizza stone (or heavy-duty baking sheet turned upside down) on the centre rack.

2 Heat the olive oil in a large skillet over medium heat; add the rapini, onion and garlic and sauté for 5 minutes, until softened. Stir in the rosemary, sea salt and chili flakes and transfer the mixture
to a bowl; cover to keep warm.

3 Remove the sausage from its casing and add to the skillet, crumbling the meat into small pieces with a wooden spoon. Cook on medium heat for 4 to 5 minutes, until no longer pink.

4 With the pizza dough rolled out and placed on a cornmeal-dusted pizza peel, scatter the rapini mixture over the dough. Top with the sausage, cherry tomatoes and dollops of the ricotta. Sprinkle with the parmesan.

5 Give the pizza peel a shake to make sure the pizza isn’t sticking and slide it onto the hot stone in the oven. Bake for 8 to 10 minutes, until the crust is golden and blistered.

6 Remove the pizza from the oven with tongs and slide it onto a cutting board. Slice and serve.

Prep and cook time 1 hour, makes one 12" pizza.