Deep-Dish Pizza with Italian Sausage and Broccoli Rabe
You can never have too many Mediterranean recipes, so give Deep-Dish Pizza with Italian Sausage and Broccoli Rabe a try. One serving contains 4215 calories, 147g of protein, and 253g of fat. This recipe covers 86% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have salt and pepper, oregano leaves, tomato sauce, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a pricey main course. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.
Instructions
Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes.
Drain in a colander and run cold water over.
Drain well again and squeeze out excess liquid.
Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute.
Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer.
Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.)
Combine the sausage and the broccoli rabe and let cool slightly.
Heat the oil in a medium saucepan over high heat.
Add the garlic and cook for 30 seconds.
Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper.
Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment.
Add the oils and mix for 30 seconds.
Add the cornmeal, 3 cups of the flour and salt andbeat for 5 minutes. 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.
Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
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. Punch down the dough and allow to double in size again.
Preheat the oven to 450 degrees F.
Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
Divide the dough in half and press the dough out slightly on the counter top.
Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
Combine the cheese in a bowl.
Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely.
Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes.
Remove from the oven and sprinkle the top with Parmesan.
Let the pizza rest on a baking sheet for 5 minutes before slicing.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.
Mazzei Fonterutoli Chianti Classico
"Lots of meat, berry and plum character on the nose and palate. Full-bodied, with velvety tannins and a long, rich finish. Decadent style that I like. Serious quality for the vintage. No Castello in 2002, so this was upgraded."-Wine SpectatorColor: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.