Sausage And Broccoli Pizza Recipes

SAUSAGE AND BROCCOLINI PIZZA

Steps:

• Put an inverted baking sheet on the lowest oven rack; preheat to 475 degrees F. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside.
• Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
• Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes.
• Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice.

SAUSAGE AND BROCCOLINI PIZZA POCKETS

Steps:

• Preheat the oven to 500 degrees F.
• To a medium skillet over medium heat, add the olive oil and heat until it begins to shimmer. Then add the sausage, cooking and breaking it up into crumbles with a wooden spoon until it begins to brown, about 5 minutes. Transfer the sausage to a medium bowl with a slotted spoon and set aside to cool slightly.
• Add the garlic to the skillet. Stir to combine, being careful not to burn it (reduce the heat if necessary). When the garlic is fragrant and just translucent, add the broccolini and toss to coat in the garlic and olive oil. Cook until just tender, about 7 minutes. Set aside to cool slightly.
• Meanwhile, to the medium bowl with the cooked sausage, add the mozzarella, ricotta, Parmesan, lemon zest and black and crushed red pepper to taste. Stir to combine.
• Divide the pizza dough into four equal parts and roll into balls. On a lightly floured work surface, flatten them into circles, about 1/4 inch thick. Spread them each with one-quarter of the cheese mixture, sausage and broccolini, leaving a 1-inch border around the edges. Fold them in half to make a calzone shape, pinch the edges to seal and then transfer the pizza pockets to a pizza peel, pizza stone or baking sheet, 2 inches apart. Bake until lightly browned on top, 10 minutes. Let cool slightly and serve with warm marinara sauce.

SAUSAGE AND BROCCOLI PIZZA

Steps:

• In a medium bowl, combine the basil, 1/2 cup of the olive oil, the salt and tomato puree. Stir together until combined. Cover with plastic wrap and refrigerate for at least 3 hours to allow the flavors to marry.
• Preheat the oven to 500ºF. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
• Heat a large skillet over high heat. Add the remaining 2 tablespoons olive oil and the sausage and cook, breaking apart with a wooden spoon to form bite-size pieces, until golden brown and cooked through, about 10 minutes. Add the broccoli to the pan and stir to mix with the sausage. Remove from the heat and cool to room temperature.
• Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Spread 1 cup of the sauce over the dough and top with the mozzarella. Spread the sausage and broccoli evenly over the crust and top with the Parmesan. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.

PIZZA WITH BROCOLI RABE AND SAUSAGE

Steps:

• In a large pot of boiling water, blanch the broccoli rabe over high heat for about 4 minutes. Using tongs or a slotted spoon lift from the water and set aside to cool. When cool, chop coarsely. Bring the water back to a boil and cook the sausage for about 15 minutes, until cooked through. Using tongs or a slotted spoon, remove the sausage from the water and immediately plunge in cold water to stop the cooking. When cool, remove the meat from the casing and crumble. (You should have 6 cups of sausage.) In a large saute pan, over medium-high heat, heat the olive oil and cook the garlic for about 30 seconds, until browned. Add the broccoli rabe and red pepper flakes to the pan and season to taste with salt. Cook for 6 to 7 minutes, until very tender. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the Romano-fontina mixture over each Pizza Crust, top each with equal amounts of broccoli rabe and sausage and then slide them back to the edge of the hot section of the grill. Rotate them for every 3 to 4 minutes until the bottoms are evenly golden brown. Cut the pizzas and serve.
• Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.

BROCCOLI RABE AND SAUSAGE PIZZA

Steps:

• To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
• With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
• Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
• When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
• Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.