Broccoli rabe sausage pizza recipe for four
Recipe shopping list — copy the items into Valedo.
This white pizza serves four and pairs slightly bitter broccoli rabe with Italian sausage. Blanching the greens first keeps their texture tender.
Ingredients
Pizza dough
2 balls
Broccoli rabe
1 bunch
Italian sausage
casings removed
12 oz
Whole-milk ricotta
3/4 cup
Low-moisture mozzarella cheese
shredded
10 oz
Garlic cloves
sliced
4
Parmesan cheese
grated
1/2 cup
Extra-virgin olive oil
3 tbsp
Crushed red pepper flakes
1/2 tsp
Lemon
1
Fine sea salt
1 tsp
How to make it
- Heat the oven and pizza stone or baking sheet to 500°F. 2. Blanch broccoli rabe for 2 minutes, drain, chop, and sauté with garlic, oil, and pepper flakes. 3. Brown the sausage in a skillet and drain excess fat. 4. Stretch dough into two rounds and dot with ricotta and mozzarella. 5. Add sausage, broccoli rabe, and Parmesan. 6. Bake until crusts are browned and cheese bubbles, 8 to 12 minutes. 7. Finish with lemon zest, slice, and serve.
FAQ
Who is "Broccoli rabe sausage pizza recipe for four" for?
This white pizza serves four and pairs slightly bitter broccoli rabe with Italian sausage. Blanching the greens first keeps their texture tender.
What do I need to buy for "Broccoli rabe sausage pizza recipe for four"?
This list has 11 items, including Pizza dough, Broccoli rabe, Italian sausage, and Whole-milk ricotta. Cross off what you already own, then buy the rest.
Do I need every item on "Broccoli rabe sausage pizza recipe for four"?
No. Use it as a starting checklist for Broccoli rabe sausage pizza recipe for four. Cross off what you already have—often that includes Pizza dough—and add anything your situation still needs.
Does "Broccoli rabe sausage pizza recipe for four" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven and pizza stone or baking sheet to 500°F. 2. Blanch broccoli rabe for 2 minutes, drain, chop, and sauté with garlic, oil, and pepper flakes. 3. Brown the sausage in a skillet and drain excess fat. 4. Stretch dough into two rounds and…
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