Ingredients:

• 1/2 Cup Balsamic Caramelized Onion Spread
• Extravagonzo Red Chili Culinary Oil
• Salt and pepper, to taste
• 1 pound Italian sausage links, casings removed
• 1 bunch broccoli rabe, cut into 1-inch pieces
• 1 pound pizza dough
• Flour
• Tomato or pizza sauce (optional)
• Shredded mozzarella

Instructions:

1. Preheat oven to 500°F.
2. In another large skillet, cook the sausage oven medium-high heat until browned. Use a wooden spoon to break apart the meat as it cooks.
3. Drain the sausage on a paper-towel-lined plate. Wipe the sausage grease (if any) out of the pan with a paper towel and return the skillet to the heat.
4. Add 1 tablespoon of Extravagonzo Red Chili Culinary Oil
5. to the pan. After about 1 minute, add the broccoli rabe and saute until the leaves have wilted and the stalks are cooked but still have a slight bite to them. Remove the pan from the heat to allow the broccoli rabe to cool.
6. On a floured surface, roll out the pizza dough to your desired thickness. Lightly oil a baking sheet and place the rolled dough onto the sheet.
7. Top with sauce (if using), mozzarella, and the sausage, broccoli rabe, and Balsamic Caramelized Onion Spread. You don’t have to use the full pound of sausage or all of the broccoli rabe or caramelized onions if you don’t want to! Base the amount you use on your personal preference.
8. Bake for 10 minutes.
9. Reduce the heat to 400°F and continue to bake for an additional 10 minutes.
10. Remove the pizza from the oven and allow to cool for 2-3 minutes before slicing into 8 pieces.