Pizza with Broccoli Rabe, Smoked Mozzarella and Sausage

Pizza with Broccoli Rabe, Smoked Mozzarella and Sausage

Pizza with Broccoli Rabe, Smoked Mozzarella and Sausage

Yield: Makes 2 ea. 10-12 in. pizzas


2 ea. 7-oz. Wood Stone Dough balls
1 bunch broccoli rabe, cut into 2-in. pieces
1 Tbsp. olive oil
2 links Italian sausage, casing removed and torn into small bits
3 oz. smoked mozzarella, grated or thinly sliced
3 oz. whole milk mozzarella, grated
1/2 tsp. red pepper flakes (optional)


Oven Temperature: 550-580 degrees

  1. Blanch the broccoli rabe for 2 minutes in salted, boiling water. Drain, refresh in ice water and drain again.
  2. Flame Height: 3.6
  3. Heat the oil in a sauté pan placed in the center of the oven. Add the sausage bits and cook, stirring once or twice for 1 or 2 minutes or until well browned. Remove from oven and stir in broccoli to coat with oil.
  4. To assemble pizza, evenly distribute the smoked cheese over the bottom of the crusts.
  5. Arrange the broccoli and sausage mixture over each pie and top with the whole milk mozzarella.
  6. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  7. Top with red pepper flakes before slicing if desired.

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