|2 pounds||Broccoli rabe|
|2 pounds||Hot or mild sausage|
|½ cup||Olive oil|
|2 tablespoons||Chopped garlic|
|½ teaspoon||Crushed red flakes|
|2¼ cup||Grated Romano cheese|
|2¼ cup||Grated fontina cheese|
|Kosher salt; to taste|
|1||Recipe pizza crust; divided into six|
|; pieces (recipe|
|11 ounces||Lukewarm water|
|1 teaspoon||Fresh yeast|
|2½ teaspoon||Kosher salt|
|2½ tablespoon||Olive oil|
|3½ cup||All purpose flour|
|⅓ cup||Whole wheat flour|
In a large pot of boiling water, blanch the broccoli rabe over high heat for about 4 minutes. Using tongs or a slotted spoon lift from the water and set aside to cool. When cool, chop coarsely.
Bring the water back to a boil and cook the sausage for about 15 minutes, until cooked through. Using tongs or a slotted spoon, remove the sausage from the water and immediately plunge in cold water to stop the cooking.
When cool, remove the meat from the casing and crumble. (You should have 6 cups of sausage.)
In a large saute pan, over medium high heat, heat the olive oil and cook the garlic for about 30 seconds, until browned. Add the broccoli rabe and red pepper flakes to the pan and season to taste with salt. Cook for 6 to 7 minutes, until very tender.
In a bowl, mix together the Romano and fontina cheeses.
Spread about ¾ cup of the Romano-fontina mixture over each pizza crust, top each with equal amounts of broccoli rabe and sausage and then slide them back to the edge of the hot section of the grill. Rotate them for every 3 to 4 minutes until the bottoms are evenly golden brown. Cut the pizzas and serve.
Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.)
Add the salt and oil to the bowl and mix well.
With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5½ ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap.
If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.
Converted by MC_Buster.
Per serving: 3749 Calories (kcal); 230g Total Fat; (55% calories from fat); 125g Protein; 294g Carbohydrate; 262mg Cholesterol; 11039mg Sodium Food Exchanges: 18 Grain(Starch); 11 ½ Lean Meat; 1 Vegetable; 0 Fruit; 39 Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0032 Converted by MM_Buster v2.0n.
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