Broccoli Rabe and Sausage Pizza

Broccoli Rabe Pizza TasteFood

~ Broccoli Rabe, Sausage and Three Cheese Pizza ~

Broccoli Rabe is like kale. If I can get my kids to eat it, then I win. I’m a huge fan of broccoli rabe, also known as rapini. While it resembles a spindly, leafy version of broccoli, rapini is actually a member of the turnip and mustard greens family, which accounts for its peppery and bitter flavor. And, like kale, rapini is a nutritional powerhouse, a rich source of vitamins A, C and K, and folate, calcium and potassium. The key is to get my family to eat it. And I think I’ve figured it out.

The first trick is to blanch broccoli rabe in salted boiling water, which will remove excess bitterness. Then briefly saute the dried stalks in olive oil with garlic, salt and red pepper flakes (everything tastes good with garlic and salt, right?) At that point the rapini is good to go as a simple side dish. But in this case I’ve taken it a step further, scattering it over pizza oozing with 3 cheeses and spiced with crumbled Italian sausage. The combination of salty, cheesy, spicy toppings perfectly balances the peppery rapini. My family gobbled it up. I like to win.

Broccoli Rabe, Sausage and Three Cheese Pizza

Feel free to use your favorite store-bought pizza crust dough. Makes one large rectangular pizza, about 10 x 15-inches

1/2 pound broccoli rabe, washed, ends trimmed
Extra-virgin olive oil
1 large garlic clove, minced, plus 1 garlic clove lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
Salt
3/4 pound Italian sausage, casings removed, crumbled
1 pizza crust dough (recipe below)
6 ounces fresh mozzarella cheese, thinly sliced
1/2 cup grated Fontina cheese
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Place pizza stone on lowest rack in oven. Heat oven to 475 F (240 C). Bring a large pot of salted water to boil. Add broccoli rabe and blanch just until bright green, about 30 seconds. Drain immediately and plunge broccoli rabe into a bowl of ice water to cool; drain again. Lay stalks in one layer on a kitchen towel and blot to thoroughly dry. Cut in 2-inch pieces.

Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and 1/4 teaspoon crushed red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté until slightly limp, 1 minute. Transfer to a plate. Add 1 tablespoon oil to the same skillet. Add sausage and saute over medium heat until cooked through, breaking up large pieces with a spoon. Transfer with a slotted spoon to another plate lined with a paper towel.

On a large piece of parchment paper, roll out pizza crust to about 10 x 15-inches in size. Lightly brush crust with olive oil. Rub all over with smashed garlic clove. Arrange one layer mozzarella cheese over crusts. Sprinkle with fontina. Scatter sausage and broccoli rape over the pizza and sprinkle with pecorino. Season with freshly ground black pepper.

Slide parchment with pizza onto pizza stone in oven. Bake until crust is golden brown and cheese is bubbly, about 15 minutes. Slice and serve warm with extra crushed chili flakes for sprinkling.

Pizza Dough Recipe

Makes enough for 2 large crusts

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping.

13 responses to “Broccoli Rabe and Sausage Pizza

  1. I absolutely agree that everything tastes good with garlic and salt. I would have gobbled the lot up too! I love home made pizza.. have a lovely day.. c

  2. Love the tip to reduce the bitterness. If I put this on pizza, I will bet it will be devoured -

  3. A wonderful pizza and great choice of toppings. Broccoli rabe tastes so good.

    Cheers,

    Rosa

  4. Broccoli rabe is so under-appreciated. Great tip on a quick blanch to moderate the bitterness. The sausage is a perfect partner for rabe along with the garlic and the cheese!

  5. Mmm, three cheeses. Very nice!

  6. eastofedencook

    Lush with melted cheese and sausage the pizza cradles the broccoli rabe in all it’s healthy goodness! How irresistible!

  7. I love these flavors together! I made a pasta with a similar profile last week and now I want to try it again in pizza form. Great idea.

  8. angelamroberts

    Lynda, our food minds are so alike. You have just hit my husband’s soft spot. This might be his last meal request. Can I say again how much I adore your food and I’m not one to just flatter.

  9. Broccoli rabe and sausage pasta is my absolute favorite…I would simply devour this pizza!

  10. Oh yum this looks so good, I love sausage pizza!

  11. I absolutely love the combination of broccoli rabe and sausage so I know that your pizza has to be delicious.

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