Pizza With Brocoli Rabe And Sausage
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
910 g
Broccoli Rabe910 g
Sausage (hot or mild)2.5 tbsps
Olive Oil2 tbsps
Garlic (chopped)1 tsps
Flake (crushed red)2.25 cups
Grated Romano Cheese2.25 cups
Fontina Cheese (grated)2.5 tsp
Kosher Salt310 g
Water (lukewarm)1 tsp
Yeast (fresh)1 tbsp
Molasse3.5 cups
All-Purpose Flour1 cup
Whole Wheat FlourDirections:
1
In a large pot of boiling water, blanch the broccoli rabe over high heat for about 4 minutes
2
Using tongs or a slotted spoon lift from the water and set aside to cool
3
When cool, chop coarsely
4
Bring the water back to a boil and cook the sausage for about 15 minutes, until cooked through
5
Using tongs or a slotted spoon, remove the sausage from the water and immediately plunge in cold water to stop the cooking
6
When cool, remove the meat from the casing and crumble
7
(You should have 6 cups of sausage
8
) In a large saute pan, over medium high heat, heat the olive oil and cook the garlic for about 30 seconds, until browned
9
Add the broccoli rabe and red pepper flakes to the pan and season to taste with salt
10
Cook for 6 to 7 minutes, until very tender
11
In a bowl, mix together the Romano and fontina cheeses
12
Spread about 3/4 cup of the Romano-fontina mixture over each pizza crust, top each with equal amounts of broccoli rabe and sausage and then slide them back to the edge of the hot section of the grill
13
Rotate them for every 3 to 4 minutes until the bottoms are evenly golden brown
14
Cut the pizzas and serve
15
; Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook
16
Let this stand for 12 minutes to activate the yeast (the water will foam slightly
17
) Add the salt and oil to the bowl and mix well
18
With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl
19
Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions
20
Roll the portioned dough into balls and place on an oiled baking pan
21
Brush the ball lightly with olive oil and cover with plastic wrap
22
If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using
23
You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using