Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza
By Tested and perfected in the Sur la Table kitchen
Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 (5-inch) pizzas
- 1 tablespoon extra-virgin olive oil
- 1 large onion, peeled and cut into ¼-inch pieces
- 2 to 3 garlic cloves, peeled and finely minced
- 1 (28 ounce) can diced Italian tomatoes
- ½ teaspoon dried red pepper flakes, or to taste
- Kosher salt and freshly ground black pepper
- Dried oregano, to taste
- 1 pound sweet Italian sausage, casings removed
- 1 pound broccoli raab, blanched and cut into ½-inch pieces
- 1 pound fresh mozzarella cheese, torn into small pieces
- 1 recipe Neapolitan Pizza Dough (ingredients below)
- Corn meal, as needed
Neapolitan Pizza Dough
Yield: 4 (10-inch) pizzas or 8 individual (5-inch) pizzas
- 2 cups (11 ounces) bread flour, plus more as needed, and for work surface
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 envelope (2-¼ teaspoons) instant yeast
- 1 cup warm water (105 to 115 degrees)
- 2 tablespoons extra-virgin olive oil, plus more for oiling the bowl
These are some of our favorite flavors all combined into one pizza. The sweet sausage paired with the bitter and crunchy broccoli raab is amazing. Throw in some rich and salty mozzarella, and this pizza is going to steal the show. Place a pizza stone in the lower third of your oven, and preheat the oven to 500 degrees. Allow the pizza stone to preheat for at least 30 minutes.
Make the dough: Place flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 30 seconds to combine. With mixer running on low speed, add water and olive oil, and mix for 1 minute to combine. Increase speed to medium and process until dough forms a slightly sticky ball, about 1 to 2 minutes. If ball does not form, add more flour, 1 tablespoon at a time, and continue mixing until ball forms. Coat a large mixing bowl with a thin film of olive oil. Transfer dough ball to prepared mixing bowl and cover with plastic wrap. Let rest until doubled in volume, about 1-½ to 2 hours.
Once dough is ready, press it gently to remove air bubbles, and turn out on a lightly floured work surface. Using a bench scraper, divide dough into 8 equal pieces. Roll each piece into a tight ball, cover loosely with plastic wrap, and allow dough to rest for 15 minutes before baking.
To prepare tomato sauce: Place medium saucepan on the stove over medium heat and add olive oil. When the oil is shimmering, add onions and cook until tender, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add tomatoes and red pepper flakes. Increase the heat to medium-high and bring to a boil. Lower the heat to a simmer, stirring occasionally, to let the liquid cook down, about 20 minutes. Taste and season with salt and pepper. Stir in dried oregano just prior to using. Transfer tomato sauce to a small mixing bowl. Set aside.
To prepare sausage: Place a large skillet over medium heat, add the sausage and cook, breaking sausages into small pieces with a wooden spoon, until sausage is cooked through, about 5 to 7 minutes. Using a slotted spoon or spider, transfer sausage pieces to a paper towel-lined plate. Set aside.
Make the pizza: Place a pizza stone in the lower third of your oven, and preheat the oven to 500 degrees. Allow the pizza stone to preheat for at least 30 minutes.
Once your stone is preheated, you can start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to a diameter of about 5 inches, keeping the remaining dough covered.
Once the pizza stone is preheated, you can start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to a diameter of about 5 inches, keeping the remaining dough covered. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment. Continue rolling dough balls and placing on the baking sheet, separating layers of rolled dough with additional sheets of parchment, as needed. Cover stack of dough rounds with plastic wrap and set aside.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure that the dough moves freely and is not sticking. Lightly spread about 2 to 3 tablespoons of sauce onto the dough. Sprinkle the dough with cooked sausage, broccoli raab, and mozzarella pieces.
Open the oven and slide the pizza off of the peel onto the pizza stone. Allow your pizza to cook until you have reached your desired crust. Try experimenting to see how you like your pizza. Remove the pizza from the oven and place on a cutting board. Let the pizza rest for 1 to 2 minutes before you cut it. Do not use the stone to bake breads with high-fat content, because the fat will stain the porous stone.
Tips for Using a Pizza Stone
Tips for Using a Pizza Peel
Make the dough: Place flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 30 seconds to combine. With mixer running on low speed, add water and olive oil, and mix for 1 minute to combine. Increase speed to medium and process until dough forms a slightly sticky ball, about 1 to 2 minutes. If ball does not form, add more flour, 1 tablespoon at a time, and continue mixing until ball forms. Coat a large mixing bowl with a thin film of olive oil. Transfer dough ball to prepared mixing bowl and cover with plastic wrap. Let rest until doubled in volume, about 1-½ to 2 hours.
Once dough is ready, press it gently to remove air bubbles, and turn out on a lightly floured work surface. Using a bench scraper, divide dough into 8 equal pieces. Roll each piece into a tight ball, cover loosely with plastic wrap, and allow dough to rest for 15 minutes before baking.
To prepare tomato sauce: Place medium saucepan on the stove over medium heat and add olive oil. When the oil is shimmering, add onions and cook until tender, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add tomatoes and red pepper flakes. Increase the heat to medium-high and bring to a boil. Lower the heat to a simmer, stirring occasionally, to let the liquid cook down, about 20 minutes. Taste and season with salt and pepper. Stir in dried oregano just prior to using. Transfer tomato sauce to a small mixing bowl. Set aside.
To prepare sausage: Place a large skillet over medium heat, add the sausage and cook, breaking sausages into small pieces with a wooden spoon, until sausage is cooked through, about 5 to 7 minutes. Using a slotted spoon or spider, transfer sausage pieces to a paper towel-lined plate. Set aside.
Make the pizza: Place a pizza stone in the lower third of your oven, and preheat the oven to 500 degrees. Allow the pizza stone to preheat for at least 30 minutes.
Once your stone is preheated, you can start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to a diameter of about 5 inches, keeping the remaining dough covered.
Once the pizza stone is preheated, you can start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to a diameter of about 5 inches, keeping the remaining dough covered. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment. Continue rolling dough balls and placing on the baking sheet, separating layers of rolled dough with additional sheets of parchment, as needed. Cover stack of dough rounds with plastic wrap and set aside.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure that the dough moves freely and is not sticking. Lightly spread about 2 to 3 tablespoons of sauce onto the dough. Sprinkle the dough with cooked sausage, broccoli raab, and mozzarella pieces.
Open the oven and slide the pizza off of the peel onto the pizza stone. Allow your pizza to cook until you have reached your desired crust. Try experimenting to see how you like your pizza. Remove the pizza from the oven and place on a cutting board. Let the pizza rest for 1 to 2 minutes before you cut it. Do not use the stone to bake breads with high-fat content, because the fat will stain the porous stone.
Tips for Using a Pizza Stone
- Before its first use, wash the stone with water. Never use detergent.
- Place the stone in a cold oven and preheat the oven. Typically, pizza is baked at the maximum oven temperature, between 500 to 550-degrees.
- Store the stone on the lowest rack of the oven, so it’s always handy for baking pizza or bread.
- Do not use the stone to bake breads with high-fat content, because the fat will stain the porous stone.
Tips for Using a Pizza Peel
- To prevent sticking, sprinkle the peel with flour, cornmeal or semolina before sliding it under the uncooked pizza crust or loaf of bread.
- Place the pizza-shaped dough on the peel and then add the toppings.
- Reach the peel into the oven and angle it downward. Shake it gently until the pizza slowly slides off the peel onto the stone.
- To retrieve the finished pizza, slide the peel under the crust and guide it onto the peel.