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1
Wash the broccoli rabe well and let strain in a colander.
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2
Bring about 2 quarts of water to a boil and add a little salt.
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3
Add the broccoli rabe to the pot and bring back to a boil, and cook for about 2 to 3 minutes.
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4
Strain the broccoli rabe, reserving 1/2 cup of the cooking liquid.
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5
Run under cold water to cool down, drain, then coarsely chop the broccoli rabe.
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6
Set aside.
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7
Meanwhile, remove the sausage from it's casing, and crumble it well with your hands.
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8
Saute the sausage meat in a little oil for about 2 to 3 minutes until no longer pink.
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9
Set aside.
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10
In a Dutch oven or large saute pan, add the garlic and the olive oil and heat over medium flame until garlic is golden.
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11
Add the broccoli rabe and toss a little to mix well.
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12
Season with salt and pepper, red pepper flakes.
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13
Add the reserved cooking liquid and let simmer on a low flame for about 5 minutes, stirring often.
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14
Add the cooked sausage meat to this and mix well.
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15
Check seasoning.
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16
Cool down mixture if not using right away.
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17
Spread the pizza dough with the rabe mixture.
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18
Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes.
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19
Cut into wedges and serve
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20
Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved.
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21
The water should turn a light beige color.
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22
Add 1 cup of flour and the salt.
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23
Mix thoroughly with a wooden spoon.
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24
Add the second cup of flour and repeat.
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25
The dough should start coming away from the sides of the bowl, forming a soft, sticky mass.
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26
Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.
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27
Take the dough from the bowl and begin to work in the additional flour a little at a time.
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28
Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over.
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29
Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading.
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30
Also only add as much flour as it takes to keep the dough from sticking to your hands.
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31
When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds.
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32
If the dough comes up clean, it's ready.
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33
If it sticks you will have to knead it a bit more.
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34
Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap.
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35
Keep in a warm place, and let the dough rise for 30 to 45 minutes.
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36
When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute.
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37
Dough is now ready to stretch into a round, or press into a pizza pan.
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38
Note: If you have a food processor with a dough hook attachment, you can make the dough much faster.
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39
Start by adding the yeast and water first and mixing well.
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40
Then add all the flour and salt and mix into a ball.
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41
Then rise the dough.
