Pizza with Broccoli Rabe and Sausage

Try this Pizza with Broccoli Rabe & Sausage recipe
Contributor
pizza

Andy Boy

4
Servings
Deliver Ingredients

Notes

Pizza Variations:

Substitute crumbled fresh chorizo or lamb merguez for Italian pork sausage.

Vegetarian option: Eliminate the sausage; layer 2 cups of the shredded or thinly sliced cheese directly on the pizza base; top with the broccoli rabe and drizzle with extra-virgin olive oil.

Ingredients

  • Extra virgin olive oil
  • 1 1/2 Pound pizza dough
  • 1 bunch broccoli rabe
  • Fresh hot chile pepper, such as Fresno or jalapeño, to taste, sliced (optional)
  • 1/2 Pound crumbled sweet Italian pork sausages
  • Cornmeal
  • 1 Cup semi-soft sheep cheese, sliced or shredded (optional)

Directions

Preheat oven to 500 degrees F.

Lightly oil a large mixing bowl and place the ball of dough in it. Brush the surface with more olive oil. Cover tightly with plastic wrap. Let rise in a draft-free place until doubled, about 1 hour.

Prepare the broccoli rabe according to basic recipe for sautéing broccoli rabe and drain off any excess liquid before topping the pizza with the greens.

Warm a stick-proof skillet over medium heat and toss in the chile pepper, if using, and the crumbled sausage. Sauté until sausage is lightly browned, about 6 minutes.

Stretch the dough onto a lightly oiled, cornmeal-dusted pizza pan or baking sheet. Prick the surface. Brush the rim lightly with olive oil and arrange the cooked broccoli rabe and sausage on the pie and over that, the cheese, if using.

Slide the pizza onto the middle rack of the oven and bake until the edges are puffy and browned and the dough is cooked through, about 7 minutes. Allow to settle for 5 minutes before cutting.

 

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.