Sausage and Broccoli Rabe Pizzettes

My husband is a pizza worshipper. He came up with this recipe by piecing together a few different ideas featured in the latest Food Network mag. The goal here was to lighten up a pizza with whole wheat dough and part-skim cheese, but also to focus on portion control. Normally when we make a pie at home, we inhale the whole thing. By cutting the ball of dough into four and making pizzettes, you aren't tempted to over indulge. If it's possible to improve on a classic pizza pie, this might just do it.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  whole wheat pizza dough, cut into 4 pieces (I buy mine frozen from Whole Foods)
• 2  hot Italian sausages
• 1  head broccoli rabe, blanched
• 1⁄3 cup  roasted red pepper, diced
• 2  garlic cloves, minced
• 1  tablespoon olive oil
• 3⁄4 cup  pizza sauce
• 1 3⁄4 cups part-skim mozzarella cheese, shredded
•  salt & freshly ground black pepper

Directions

1. Heat olive oil and garlic in a deep skillet. Add blanched broccoli rabe and sauté until wilted. Season with salt and pepper. Drain off excess water or spin in a salad spinner. Set aside.
2. Remove sausage from the casings. Brown the meat in a non-stick skillet on medium-high heat, breaking it up with a wooden spoon as it browns. Drain excess fat and set aside.
3. Cut one pizza dough into 4 equal portions. Roll each flat and place on a pizza stone or cookie sheet.
4. Top each of the four pizzettes with sauce, sausage, broccoli rabe and roasted red peppers. Cover with cheese.
5. Bake at 500 degrees for about 15 minutes.