1 raw pizza crust*
1 TBS olive oil
1 fresh garlic bulb, thinly sliced
1 1/2 bunches rapini, trimmed and chopped

1. Preheat the oven to 425°. Place the prepared raw crust on an oiled pizza pan. A blackened pizza pan is suggested for a crisper crust or forgo the pan altogether if you have a pizza peel.

2. In a frying pan over medium low heat, sauté the sliced garlic in the olive oil until translucent. Add the rapini, and cook until it just begins to wilt about 5 minutes. As it cooks, tossing it in the garlic infused oil. Remove from heat and divide the rapini into two portions. Place one portion directly on to the pizza crust, gently pressing the rapini-garlic mixture into the crust.

3. Pour the pizza sauce over the rapini. Layer the mushrooms over the sauce. Layer the remaining rapini-garlic mixture over the mushroom. Next layer the chicken sausage. Top the pizza with the cheese mixture.

4. Cook the pizza for 15-20 minutes, on a low oven rack, until the cheese is bubbly and brown and crust is browned and crisp on the bottom.

* Pizza crusts are available refrigerated, frozen or in mixes for the busy cook. Boboli crusts also work with this. Homemade pizza crust is of course delicious :-) ** To save time, the pizza sauce can be store bought. Bean will sometimes make up a pot of pizza sauce and freeze it one cup portions to use as needed.