Best 3 Broccoli Rabe Pizza Recipes

DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid.
• Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
• In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly.
• Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly.
• Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. 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. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
• 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. Punch down the dough and allow to double in size again.
• Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
• Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
• Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.

BROCCOLI RABE PIZZA

Steps:

• Spread dough evenly on a pizza pan.
• Coat generously with olive oil.
• Sprinkle surface with chopped garlic.
• Rinse and cut broccoli rabe into 3-4 inch pieces.
• Blanch in boiling water for 2 minutes.
• Drain.
• Sprinkle cheese on pizza then sausage, sun-dried tomatoes and broccoli rabe.
• Sprinkle basil and crushed red pepper.
• Bake until crust is brown in a 325°F oven.

SAUTEED BROCCOLI RABE AND SAUSAGE PIZZA

Steps:

• Wash the broccoli rabe well and let strain in a colander. Bring about 2 quarts of water to a boil and add a little salt. Add the broccoli rabe to the pot and bring back to a boil, and cook for about 2 to 3 minutes. Strain the broccoli rabe, reserving 1/2 cup of the cooking liquid. Run under cold water to cool down, drain, then coarsely chop the broccoli rabe. Set aside.
• Meanwhile, remove the sausage from it's casing, and crumble it well with your hands. Saute the sausage meat in a little oil for about 2 to 3 minutes until no longer pink. Set aside.
• In a Dutch oven or large saute pan, add the garlic and the olive oil and heat over medium flame until garlic is golden. Add the broccoli rabe and toss a little to mix well. Season with salt and pepper, red pepper flakes. Add the reserved cooking liquid and let simmer on a low flame for about 5 minutes, stirring often. Add the cooked sausage meat to this and mix well. Check seasoning. Cool down mixture if not using right away.
• Spread the pizza dough with the rabe mixture. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve
• Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.
• Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
• Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
• Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.
• Yield: 1 ball dough