Broccoli Rabe, Fennel And Hot Sausage Pizza
Broccoli Rabe, Fennel And Hot Sausage Pizza
This pizza is salty, bitter, spicy and crunchy.
Pizza Dough
Makes a 12-inch round pizza, about 8 slices
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1 (1/4-ounce) packet active dry yeast
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3/4 cup warm water
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1 teaspoon salt
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1 teaspoon sugar
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2 1/2 to 3 cups all-purpose flour
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1 tablespoon olive oil
Directions
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In a medium bowl, dissolve yeast in warm water and let rest for 5 minutes.
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Using a spoon, gently stir in salt and sugar.
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Add 2 1/2 cups of all-purpose flour and 1 tablespoon of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer to a floured surface.
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Knead well for a couple of minutes, adding flour if it’s too sticky. The finished dough should be soft and smooth.
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Place the dough in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough.
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Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (about 2 hours).
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Punch the dough down to release air bubbles.
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Transfer dough to a lightly floured surface to roll out. If you like, you can let the rolled-ut dough rest for about 30 minutes; it will rise slightly and create a puffier crust.
Pizza Toppings
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4 teaspoons olive oil, divided
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1 medium bunch broccoli rabe, stems removed
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Salt
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1/3 pound hot fennel sausage, sliced
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1 medium yellow onion, thinly sliced
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1 small fennel bulb, thinly sliced
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1/2 teaspoon crushed red pepper flakes
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1/2 cup shredded sharp provolone
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1 small ball of fresh mozzarella cheese, sliced (1/2 to 3/4 cup)
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1/3 cup grated Reggiano-Parmigiano cheese
Directions
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Preheat oven to 500 degrees if using a pizza stone, or 450 if using a baking sheet.
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Roll out dough on a lightly floured surface. Transfer to a sheet of parchment paper (if using a stone) or to a parchment-lined baking sheet. Brush with 1 teaspoon olive oil.
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Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes. Drain and plunge into a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop it from cooking. After a few minutes, drain and sprinkle with salt.
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In a large skillet over medium heat, add 1 teaspoon olive oil. Add sausage and sear 4 to 5 minutes per side, until slices are brown and crispy. Transfer to a plate.
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In the same skillet over medium heat, warm 2 teaspoons olive oil. Add sliced onions and fennel. Stir occasionally until onions and fennel begin to soften and brown, 5 to 6 minutes. Add the rabe and crushed red pepper, and continue cooking 2 to 3 minutes. Return sausage to skillet and stir. Remove from heat.
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Place the shredded provolone on the oiled dough. Arrange the sausage, fennel and broccoli rabe mixture on top. Add slices of fresh mozzarella.
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For a pizza stone, bake for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. For a baking sheet, bake for 20 to 25 minutes, or until both the top and bottom of the crust are brown and the cheese is melted. Sprinkle with grated Reggiano-Parmigiano cheese before serving
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