Sausage and Arugula Pizzettes

-Heat 1 TBS olive oil and 2 cloves minced garlic in a deep skillet.

-Remove the casings from 2 hot Italian sausages.

-Add the meat and brown it on medium-high heat, breaking it up with a wooden spoon as it cooks.

-Set aside.

-Cut one defrosted/frozen whole wheat pizza dough into 4 equal portions.

-Roll each flat and place on a pizza stone or cookie sheet.

-Top each of the four pizzettes with some pizza sauce, sausage, rapini and 1/3 cup diced roasted red peppers.

-Cover with 1½ cups of grated mozzarella cheese.

-Bake at 450 degrees for about 10 minutes.

-While the pizzettes cook, cut 1 bunch of arugula into thin ribbons, discarding the stem ends.

-Wash and spin arugula dry.

-As soon as pizzettes come out of the oven, sprinkle with a mound of the chopped arugula.

Rainbow Chard and Fennel Pizza with Prosciutto and Pine Nuts

-Buy or make the dough for 1 large pizza. Roll it out so it fits a 9-inch pizza pan.

-Cut 1 fennel bulb in half the long way and then cut into strips and finely dice.

-Then take the stems off of 1 bunch of rainbow chard and finely chop them.

-Roll up the leaves and then chop into thin ribbons.

-Heat 3 TBS olive oil over medium heat.

-Add the fennel and cook stirring until fennel is lightly browned, about 6-7 minutes.

-Add the chopped chard and cook until chard is just wilted, about 4 minutes.

-Season with salt and pepper and set aside.

-Wipe out the skillet and add 2-3 TBS pine nuts and heat until golden, about 4 minutes.

-Preheat your oven to 450 degrees.

-Brush the pizza dough with some oil.

-Spread the fennel/chard mixture out on the dough and bake for 10 min.

-Then sprinkle with the following:

1 cup grated smoked mozzarella

2-4 ounces sliced prosciutto

The toasted pine nuts

-Bake for another 5 minutes.

-Garnish with some 8-10 chopped Kalamata olives and some freshly grated Parmesan.

Broccoli, Red Onion and Sungold Cherry Tomato Pizza

-Chop 1 red onion into thin rings.  
-Cut up some broccoli into bite sized pieces, you want about 10 broccoli florets in all.
-Heat 1 TBS olive oil then add the onions and broccoli and sauté for 2-3 minutes.  
-Add 2 cloves of chopped garlic, season with salt and pepper and cover.  
-Cook for about 2-3 minutes more, stirring once. Set aside.
-Roll out one defrosted/frozen whole wheat pizza dough, place on a pizza stone or baking sheet and rub on a little olive oil.
-Grate 1 large summer squash on a box grater then put the grated squash in a clean kitchen towel and tightly squeeze to drain out as much water from the squash as possible.
-Spread the grated squash over the pizza crust then top with some pizza sauce (we like Muir Glen).
-Cover with 1½ cups of grated part-skim mozzarella cheese (crumbled feta would be nice too).
-Spread out the red onion and broccoli on the pizza then add a handful of cherry tomatoes sliced in half. 
-Bake at 500 degrees for about 10-12 minutes.