This classic combination makes for a great tasting pizza.

A Twelve Inch Pre-Baked Pizza Crust
A Large Bunch Of Broccoli Rabe Washed And With The Stems Removed
A Sweet Italian Sausage Link
A Tablespoon Of Chopped Red Onion
A Minced Garlic Clove
The Juice Of ½ Lemon
¼ Cup And A Tablespoon Of Olive Oil, Divided
A Tablespoon And ¼ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Crushed Red Pepper Flakes
Ten Slices Of Provolone Cheese

Into a pot with a lid (large enough to hold the broccoli rabe), add about one inch of cold water and a tablespoon of sea salt. Bring the water to a boil. Drop the broccoli rabe into the boiling water. Cover and cook for three minutes. Cooking the broccoli in salted water will help to get rid of the bitterness inherent in this type of green. Drain the broccoli rabe well squeezing out as much water as possible. Cut the drained broccoli rabe into about one inch pieces.

Into a 12-14 inch skillet, add a tablespoon of olive oil. Put the skillet on medium heat. Remove the sausage meat from the casing and drop the meat into the olive oil. Cook while breaking up the sausage meat with a spatula until the sausage is browned. Add the onion, the garlic, the crushed red pepper flakes, and ¼ teaspoon of sea salt. Cook while stirring for two minutes. Add the chopped broccoli rabe to the skillet. Cook while stirring for an additional minute. Turn off the heat and add the lemon juice. Stir the mixture well.

Preheat the oven to 450 degrees.

Brush the top of the pizza crust uniformly with a ¼ cup of olive oil. Spread the broccoli rabe and the sausage mixture out evenly over the top of the pizza. Equally top the pizza with the provolone cheese slices.

Bake in the preheated oven until the cheese is bubbly and browned slightly. Let the pizza cool for ten minutes before slicing.