Sauteed Broccoli Rabe And Sausage Pizza
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
57
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 bunch
Broccoli Rabe (stems cleaned)3 cloves
Garlic (sliced thinly or minced)1 cup
Virgin Olive Oil (extra)1 tsp
Red Pepper Flake1 tsp
Salt3.5 cups
All-Purpose FlourDirections:
1
Wash the broccoli rabe well and let strain in a colander
2
Bring about 2 quarts of water to a boil and add a little salt
3
Add the broccoli rabe to the pot and bring back to a boil, and cook for about 2 to 3 minutes
4
Strain the broccoli rabe, reserving 1/2 cup of the cooking liquid
5
Run under cold water to cool down, drain, then coarsely chop the broccoli rabe
6
Set aside
7
Meanwhile, remove the sausage from it's casing, and crumble it well with your hands
8
Saute the sausage meat in a little oil for about 2 to 3 minutes until no longer pink
9
Set aside
10
In a Dutch oven or large saute pan, add the garlic and the olive oil and heat over medium flame until garlic is golden
11
Add the broccoli rabe and toss a little to mix well
12
Season with salt and pepper, red pepper flakes
13
Add the reserved cooking liquid and let simmer on a low flame for about 5 minutes, stirring often
14
Add the cooked sausage meat to this and mix well
15
Check seasoning
16
Cool down mixture if not using right away
17
Spread the pizza dough with the rabe mixture
18
Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes
19
Cut into wedges and serve Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved
20
The water should turn a light beige color
21
Add 1 cup of flour and the salt
22
Mix thoroughly with a wooden spoon
23
Add the second cup of flour and repeat
24
The dough should start coming away from the sides of the bowl, forming a soft, sticky mass
25
Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well
26
Take the dough from the bowl and begin to work in the additional flour a little at a time
27
Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over
28
Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading
29
Also only add as much flour as it takes to keep the dough from sticking to your hands
30
When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds
31
If the dough comes up clean, it's ready
32
If it sticks you will have to knead it a bit more
33
Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap
34
Keep in a warm place, and let the dough rise for 30 to 45 minutes
35
When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute
36
Dough is now ready to stretch into a round, or press into a pizza pan
37
Note: If you have a food processor with a dough hook attachment, you can make the dough much faster
38
Start by adding the yeast and water first and mixing well
39
Then add all the flour and salt and mix into a ball
40
Then rise the dough
41
Yield: 1 ball dough