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1
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.
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2
Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
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3
With the remaining teaspoon of oil, lightly grease the inside of large bowl.
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4
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.
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5
Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
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6
Meanwhile, prepare the pizza topping.
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7
Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes.
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8
Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds.
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9
Mix in the broccoli rabe, still wet from washing.
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10
Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted.
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11
Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
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12
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.
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13
Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough.
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14
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.
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15
Preheat oven to 400 degrees.
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16
Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown.
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17
Cut into wedges and serve.
