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Neapolitan pizza topped with crumbled sausage and bitter broccoli rabe is a Naples classic. This high protein mediterranean pizza combines fresh greens with savory meat for a perfect family dinner.
Preheat your oven to its highest temperature (500°F or higher) at least 30 minutes in advance with a pizza stone on the middle rack.
In a large skillet over medium heat, add 1 tbsp olive oil and sauté sausage, breaking it up with a spatula, until just cooked but not too browned; remove sausage and set aside.
In the same skillet, add another 1 tbsp olive oil and gently sauté garlic and red pepper flakes for 1 minute, then add broccoli rabe and cook for 3–4 minutes until softened but still vibrant green; season with kosher salt and black pepper.
Stretch or roll out pizza dough on a lightly floured surface to a 12-inch circle, then transfer to a parchment-lined pizza peel or rimless baking sheet.
Distribute the sautéed broccoli rabe evenly over the dough, then top with crumbled sausage and slices of mozzarella cheese.
Transfer the pizza to the preheated stone and bake for 7–10 minutes, watching carefully, until the crust is deeply golden and cheese bubbles; rotate once for even cooking if needed.
Remove from oven, let rest 2 minutes, drizzle with a little extra olive oil if desired, slice, and serve hot.
