Sausage and Broccoli Rabe Pizza


One of our favorite pizza's is made with fresh sauteed broccoli rabe and sausage with thinly sliced tomato.
Pizza dough is freshly made with a light marinara sauce. Topped with whole milk mozzarella cheese and only the finest ingredients. Check out all the highlighted links below to get the recipes for dough, sauce and broccoli rabe. The pizza has been a traditional favorite in our family for years.


Sausage and Broccoli Rabe Pizza

(click on the highlighted links below for the recipes)

1 lb of fresh pizza dough or buy some store bought
1 bunch of fresh broccoli rabe sauteed with garlic and olive oil
1 cup sliced mushrooms 
2 cups marinara sauce or your favorite pizza sauce
1 thinly slice plum tomato
1 clove minced garlic
1/2 pound sliced homemade hot Italian sausage cooked or store bought
olive oil
mozzarella shredded cheese
grated Romano cheese
oregano
fresh basil leaves

Make dough or use store bought.
Cook broccoli rabe to instructions from link above.

Stretch dough on a greased pizza pan. Let rise around 1/2 hour.

In a large fry pan, saute, 2 tablespoons olive oil with garlic for two minutes, do not brown. Add sausage, mushrooms, till all pink is gone in the sausage.

Spread sauce over dough, top with sauteed broccoli rabe, sausage, mushrooms, thinly sliced tomato. Add mozzarella and grated cheese on top. Bake till brown and crispy. sprinkle with oregano, fresh basil and more grated cheese if you like.

4 comments:

Liz Berg said...

You've convinced me to make pizza for Super Bowl Sunday! Yours looks fantastic, Claudia!!

Pam said...

Great! I'd like a slice now!

Christine Martino said...

I've never tried using marinara sauce and broccoli for pizza before. I think this is a great idea for encouraging my kids to eat their veggies!

By the way, which type of tomatoes do you think best goes with marinara sauce? I think San Marzano tomatoes are ideal but they're a bit hard to find. Would really appreciate some help. Thanks!

claudia lamascolo said...

hello Christine,
I am thankful to live in a hot area where we get fresh vegetables all year long and they are very inexpensive. I buy 3 to 4 pounds of plum tomatoes a week to make sauces.
But if I had to choose a brand I really do love San Marzano, Cento brands. thanks for your kind comments