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1
For the filling:
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2
Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes.
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3
Drain in a colander and run cold water over.
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4
Drain well again and squeeze out excess liquid.
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5
Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute.
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6
Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
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7
In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer.
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8
Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces.
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9
Cook until deep golden brown.
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10
(You do not need to cook all the way because it will continue to cook in the oven.)
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11
Combine the sausage and the broccoli rabe and let cool slightly.
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12
Heat the oil in a medium saucepan over high heat.
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13
Add the garlic and cook for 30 seconds.
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14
Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes.
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15
Stir in the basil and season with salt and pepper.
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16
Let cool slightly.
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17
Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment.
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18
Add the oils and mix for 30 seconds.
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19
Add the cornmeal, 3 cups of the flour and salt and
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20
beat for 5 minutes.
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21
Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes.
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22
Add the butter and knead until incorporated.
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23
The dough is a very moist dough so do not add more flour unless absolutely needed.
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24
Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes.
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25
Punch down the dough and allow to double in size again.
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26
Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well.
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27
Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
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28
Divide the dough in half and press the dough out slightly on the counter top.
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29
Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans.
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30
(If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
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31
Combine the cheese in a bowl.
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32
Place half of the cheese of the bottom of each pie crust.
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33
Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling.
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34
Spoon some of the sauce over the top of the cheese to cover completely.
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35
Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes.
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36
Remove from the oven and sprinkle the top with Parmesan.
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37
Let the pizza rest on a baking sheet for 5 minutes before slicing.
