Broccoli Rabe, Fennel And Hot Sausage Pizza

Broccoli Rabe, Fennel And Hot Sausage Pizza

This pizza is salty, bitter, spicy and crunchy.

Makes a 12-inch round pizza, about 8 slices

Pizza Dough

  • 1 (1/4-ounce) packet active dry yeast
  • 3/4 cup warm water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/2 to 3 cups all-purpose flour
  • 1 tablespoon olive oil


In a medium bowl, dissolve yeast in warm water and let rest for 5 minutes. Using a spoon, gently stir in salt and sugar. Add 2 1/2 cups of all-purpose flour and 1 tablespoon of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer to a floured surface. Knead well for a couple of minutes, adding flour if it’s too sticky. The finished dough should be soft and smooth.

Place the dough in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (about 2 hours). Punch the dough down to release air bubbles. Transfer dough to a lightly floured surface to roll out. If you like, you can let the rolled-ut dough rest for about 30 minutes; it will rise slightly and create a puffier crust.

Pizza Toppings

  • 4 teaspoons olive oil, divided
  • 1 medium bunch broccoli rabe, stems removed
  • Salt
  • 1/3 pound hot fennel sausage, sliced
  • 1 medium yellow onion, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup shredded sharp provolone
  • 1 small ball of fresh mozzarella cheese, sliced (1/2 to 3/4 cup)
  • 1/3 cup grated Reggiano-Parmigiano cheese


Preheat oven to 500 degrees if using a pizza stone, or 450 if using a baking sheet.

Roll out dough on a lightly floured surface. Transfer to a sheet of parchment paper (if using a stone) or to a parchment-lined baking sheet. Brush with 1 teaspoon olive oil.

Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes. Drain and plunge into a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop it from cooking. After a few minutes, drain and sprinkle with salt.

In a large skillet over medium heat, add 1 teaspoon olive oil. Add sausage and sear 4 to 5 minutes per side, until slices are brown and crispy. Transfer to a plate.

In the same skillet over medium heat, warm 2 teaspoons olive oil. Add sliced onions and fennel. Stir occasionally until onions and fennel begin to soften and brown, 5 to 6 minutes. Add the rabe and crushed red pepper, and continue cooking 2 to 3 minutes. Return sausage to skillet and stir. Remove from heat.

Place the shredded provolone on the oiled dough. Arrange the sausage, fennel and broccoli rabe mixture on top. Add slices of fresh mozzarella.

For a pizza stone, bake for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. For a baking sheet, bake for 20 to 25 minutes, or until both the top and bottom of the crust are brown and the cheese is melted. Sprinkle with grated Reggiano-Parmigiano cheese before serving