2tablespoonsgrated Pecorino Romano or Parmigiano Reggiano cheese.
pinchRed Pepper Flakes
1tomatochopped, for garnish
In a large colander, rinse one bunch of broccoli rabe.
Parboil the broccoli rabe in a large pot of salted water until tender. This takes about 5 minutes. Once cooked, drain and chop.
Meanwhile, over medium-high heat, heat a couple of tablespoons of olive oil in a large pan. Sauté 2 diced onions. When they begin to soften, add 2-3 chopped garlic cloves and cook, often stirring, until the onions begin to turn a light golden color and begin to caramelize. Season to taste with salt and pepper.
Add the chopped, parboiled broccoli rabe and continue to sauté for a few more minutes or until there is very little moisture left in the pan.
Transfer this mixture to a bowl and allow to cool down to room temperature before assembling with the rest of the ingredients. Can be made in advance.
Preheat the oven to 425 °F (220 °C).Place the oven rack in the middle of the oven. Line a large baking sheet with parchment paper.
With lightly greased finger tips, stretch out the pizza dough to a rectangular shape approximately 13-14 inches long by 9-10 inches wide.
Spread the fresh Italian sausage as much as possible over the entire surface of the pizza dough followed by the pitted black olives.
Spread out the sauteed rapini and onion mixture across the entire surface.
Add the mozzarella and grated cheeses.
Optional: sprinkle some crushed red pepper flakes.
Starting with the long side, simply roll the pizza dough. Not too loose or the filling will fall out when it is sliced. Make sure to pinch the seam together to seal in the filling.
Lightly brush the surface with a thin coating of olive oil. Sprinkle the adjacent area with 1 tablespoon of dried oregano. Gently roll the sausage roll into it, in order to coat the surface with this aromatic herb.
Cut the pizza roll into 1-1½ inch slices.
Place each slice of pizza roll on a parchment-lined baking sheet. Can be baked right away or allow the dough to rest and rise for 30-60 minutes. Experiment with the times and evaluate if you prefer a more "doughy" texture.
Bake in a preheated oven at 425 °F (220 °C) for about 20-25 minutes or until the bottom crust is a golden brown.
Can be served immediately or at room temperature.
Optional: Garnish with chopped fresh tomatoes.
A step by step photo tutorial can be found in the text. Simply scroll up to find it.
Prep time does not include proofing time for the pizza dough. Please plan accordingly.
Use lightly greased fingertips to stretch out the dough. Do not use a rolling pin.
Always preheat your oven.
Bring the sauteed vegetables to room temperature before topping the pizza dough.
Can I use store-bought pizza dough? Yes, either commercial or homemade pizza dough works well with this recipe.Can I make this vegetarian? Yes, simply eliminate the Italian sausage from the recipe.Can I use the combination of sausage and broccoli rabe as a topping for pizza? Yes, however. I saute the sausage with the onions and broccoli rabe.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.