Pizza with Broccoli Rabe, Smoked Mozzarella and Sausage
Pizza with Broccoli Rabe, Smoked Mozzarella and Sausage
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Yield: Makes 2 ea. 10-12 in. pizzas |
Ingredients
2 ea. 8-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)
Preparation
Oven Temperature: 550-580 degrees
- Blanch the broccoli rabe for 2 minutes in salted, boiling water. Drain, refresh in ice water and drain again.
- Flame Height: 3.6
- 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.
- To assemble pizza, evenly distribute the smoked cheese over the bottom of the crusts.
- Arrange the broccoli and sausage mixture over each pie and top with the whole milk mozzarella.
- Transfer the pizza onto a large 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 using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top of the pizza is balanced (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.
- Top with red pepper flakes before slicing if desired.
