by Food Blogga
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my 35 recipes »
Photo by Food Blogga
Food Blogga's Notes:
Expand1 (1/4 oz) packet active dry yeast Ask a question about this ingredient
3/4 cup warm water Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
2 1/2 - 3 cups all-purpose flour Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
In a medium bowl, dissolve yeast in warm water and let rest for 5 minutes. Using a spoon, gently stir in salt and sugar. 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. Knead well for a couple of minutes, adding flour if it’s too sticky. The finished dough should be soft and smooth.
Ask a question about this stepPlace the dough in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (about 2 hours). Punch the dough down to release air bubbles. Transfer dough to a lightly floured surface to roll out. If you like, you can let the rolled out dough rest for about 30 minutes; it will rise slightly and create a puffier crust.
Ask a question about this step4 teaspoons olive oil, divided Ask a question about this ingredient
1/3 pound hot fennel sausage, sliced Ask a question about this ingredient
1 medium bunch broccoli rabe, stems removed Ask a question about this ingredient
1 medium yellow onion, thinly sliced Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1/2 teaspoon crushed red pepper flakes Ask a question about this ingredient
1/2 cup shredded sharp provolone Ask a question about this ingredient
1/2 cup shredded mozzarella Ask a question about this ingredient
1/3 cup Reggiano-Parmigiano cheese Ask a question about this ingredient
Preheat oven to 500 degrees F if using a pizza stone or 450 if using a baking sheet.
Ask a question about this stepRoll 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.
Ask a question about this stepBring 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.
Ask a question about this stepIn a large skillet over medium heat, add 1 teaspoon olive oil. Add sausage and sear 4-5 minutes per side, until they are brown and crispy. Transfer to a plate.
Ask a question about this stepIn the same skillet over medium heat, warm 2 teaspoons olive oil. Add sliced onions and sugar; stir occasionally until onions begin to caramelize, about 5-6 minutes. Add the rabe and crushed red pepper, and continue cooking, about 2-3 minutes, or until rabe is slightly browned. Return sausage to skillet and stir. Remove from heat.
Ask a question about this stepPlace half of the shredded provolone and mozzarella on the oiled dough. Arrange the sausage and rabe mixture on top, then add the remaining cheese.
Ask a question about this stepFor a pizza stone, bake at 500 degree 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 at 450 for about 20-25 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. Sprinkle with grated Reggiano-Parmigiano cheese before serving.
Ask a question about this stepPlease do let me know how you like it. And fennel? Oh, yes!
I made this last night; it was, without question, one of the best pizzas I've ever made. What a great idea it is to blanch in salt water. The rabe wasn't at all bitter! I'd prepared a dinner with fennel sausage earlier in the week, so I used instead some Basque chorizo that somehow escaped being devoured by the boys when they were home, and topped the pizza with Manchego and local fresh jack (the Manchego courtesy of The Spanish Table, as was the chorizo). I did throw a few pieces of fennel on it, as well, simply because I had some that had already been lightly sauteed. The pizza was absolutely gorgeous, and delicious. This one is quite obviously a keeper!!
I'm thrilled to hear it, Antonia! I started blanching the rabe a few years ago and just love it. It reduces the bitterness and helps keep them looking fresh and appetizing. Manchego must have been delicious. Now I've got a couple of variations to try myself. Thanks!
This looks great! Great picture and delicious sounding recipe.
Thanks so much!
Gorgeous! I love this combo. I prefer the mild fennel sausage . . . . and often use it with rabe (and crushed, lightly toasted fennel seeds!!) in frittatas, with just a touch of parmigiano! What a beautiful photo, too. Really nicely done -- and I love the story, too!!
Thank you so much for your kind words. I love it in frittatas too! I think you and I are going to get along well. :)
This looks really great, I love the fennel sausage pepper and broccoli combo. If you can't find fennel sausage maybe crush some toasted fennel seed over it? I too grew up in Rhode Island and I too miss the pizza!! And the Lobstahs :-)
Hey! Another Rho- Dylandah? It is a small world, isn't it? That's a good suggestion to add the crushed fennel seeds. PS-I had some lobstah when I went home for the holidays.
Yum! Now I want to go to Salas' in Newport :-)
I think I might make this tonight - have all the ingredients in the house oddly enough, and it's cold and rainy ...
I'm making this for Mr. T tomorrow night, or perhaps Sunday, depending on a few variables . . . just might have to slice up a small bulb of fennel, though, and saute it briefly with the onion . . . . stay tuned. ;o)