Deep-Dish Pizza With Italian Sausage And Broccoli Rabe
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
63
Sourness
47
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Red Chili Flakes2 cloves
Garlic (finely chopped)1
Salt2 cups
Water (warm 90 degrees f)1 cup
Vegetable Oil1 cup
Yellow Cornmeal5.5 cups
All-Purpose Flour4 tsps
Kosher SaltDirections:
1
Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes
2
Drain in a colander and run cold water over
3
Drain well again and squeeze out excess liquid
4
Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute
5
Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes
6
In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer
7
Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces
8
Cook until deep golden brown
9
(You do not need to cook all the way because it will continue to cook in the oven
10
) Combine the sausage and the broccoli rabe and let cool slightly
11
Heat the oil in a medium saucepan over high heat
12
Add the garlic and cook for 30 seconds
13
Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes
14
Stir in the basil and season with salt and pepper
15
Let cool slightly
16
Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment
17
Add the oils and mix for 30 seconds
18
Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes
19
Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes
20
Add the butter and knead until incorporated
21
The dough is a very moist dough so do not add more flour unless absolutely needed
22
Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes
23
Punch down the dough and allow to double in size again
24
Preheat the oven to 450 degrees F
25
Place 2 pizza stones into the oven to preheat as well
26
Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan)
27
Divide the dough in half and press the dough out slightly on the counter top
28
Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans
29
(If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit
30
) Combine the cheese in a bowl
31
Place half of the cheese of the bottom of each pie crust
32
Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling
33
Spoon some of the sauce over the top of the cheese to cover completely
34
Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes
35
Remove from the oven and sprinkle the top with Parmesan
36
Let the pizza rest on a baking sheet for 5 minutes before slicing