Preheat the oven to 450°F.
Remove the leaves from the rapini stalks and set aside. Cut the rapini stalks into 2-inch pieces and set aside.
227g (8oz) rapini
Place the sausage in a skillet over medium heat and saute until cooked through. Transfer the sausage to a bowl and set aside until ready to use.
2 Hot Italian sausages
Add the rapini stalks and oil to the skillet and a pinch of salt. Saute the stalks until just tender, about 2-3 minutes. Add the leaves and saute until wilted. Stir in the chili flakes and a tablespoon of lemon juice. Taste and season with salt accordingly. Transfer the rapini to a bowl and set aside until ready to use.
1/2 tsp crushed red pepper flakes, 2 tbsp lemon juice, 2 tbsp olive oil
Form a ridge around the circumference of the risen dough using your fingertips. Cover the center of the dough with an even layer of marinara sauce. Save the rest of the sauce for pasta or future pizzas.
1 batch Focaccia-Style Pizza Dough, ½ batch Quick Marinara Sauce
Place the ricotta, salt, and the remaining lemon juice in a small bowl and whisk to combine. Set aside.
½ cup ricotta, ½ tsp salt, 2 tbsp lemon juice
Sprinkle the pizza with half of the mozzarella cheese. Cover the cheese with half of the sausage and half of the rapini. Repeat the order with the remaining cheese, sausage and rapini.
200g (7oz) mozzarella
Spoon dollops of the ricotta onto the pizza and sprinkle with the banana pepper and olives.
¼ cup sliced green olives, ¼ cup banana peppers
Place the pizza in the oven and bake for 25-30 minutes, rotating once. Let the pizza stand for 10 minutes before slicing. Sprinkle with additional crushed red pepper flakes if desired.