Broccoli Rabe pizza
This is a recipe post. I'll probably start a separate weblog for that (with pictures) but want to store/share recipes when I get the urge. However, it is actually appropriate in the sense that (though I don't want to publicize it too broadly) east side Kroger is now stocking (regularly) Broccoli Rabe (Rapini) and selling it for freaking 99 cents a bunch! And coincidentally, they are also selling a really nice frozen pizza dough (it's in the very northeastern corner of the store in the last north-facing cooler).
My usual approach is to poach Broccoli Rabe in boiling water, saute it in olive oil, garlic, and red pepper flakes, then serve it with Italian sausage.
But last night, I made a 2nd attempt at a Broccoli Rabe pizza, and it was about the best freaking thing I've eating in a LONG time.
Here's the recipe.
1 ball frozen pizza dough
1 bunch broccoli rabe
3 cloves garlic, cut in thin slices
1-2 TSP red pepper flakes.
2 TBSP olive oil
About 1 cup Barilla Basil or Red Repper pasta sauce (or any other of the very few than don't have sugar)
Grated sheep's milk ricotta
About 1/2 cup soft ricotta cheese
2 Italian Sausage links (I use Fischer Farms antibiotic free from Bloomingfoods)
Preheat oven (and baking stone if you have one) to 450 degrees.
Boil broccoli rabe in salted water for about 3 minutes. Drain well and cut into 2-3 inch pieces.
Saute garlic on very low heat until it begins to soften. Stir in red pepper flakes. After about 30 seconds to 1 minute add broccoli rabe. Turn up heat til it begins to sizzle, and cook, stirring well for about 2-3 minutes (to coat rapini and combine flavors well).
Brown sausage links on all sides. Remove to cutting board and cut into small round discs (about 1/4 inch). Return to pan and brown quickly on both sides.
Roll out pizza dough (the size of your pizza stone if you have one). Place on thin layer of cornmeal to aid sliding onto stone.
Spread sauce thinly to about 1/2 inch from the edge.
Sprinkle on a thin layer of mozzarella.
Grate the sheep's milk ricotta sparingly (about 1 TBSP).
Add broccoli rabe to form a single layer (you will probably have some left for snacking).
Distribute sausage evenly on top.
Add about 1 tsp dallops of soft ricotta (enough to get 1-2 per piece, or more if you like).
Grate a little romano on top.
Bake at 450 degrees for 13-16 minutes until nice and brown on the edges and the cheese begins to brown slightly.