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Ingredients

Italian Sausage and Broccoli Rabe Filling:

• 1 large bunch broccoli rabe, washed and coarsely chopped
• 4 tablespoons olive oil
• 1/4 teaspoon red chili flakes
• 3 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• 3/4 pound hot Italian sausage links, casings removed

Tomato Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 (32-ounce) can plum tomatoes coarsely chopped, no juice
• 2 teaspoons finely chopped fresh oregano leaves
• 2 tablespoons finely chopped fresh basil leaves
• Salt and freshly ground black pepper

Dough:

• 2 packages quick-rise dry yeast
• 2 cups warm water (90 degrees F)
• 1/4 cup vegetable oil
• 1/4 cup olive oil, plus more to oil the pans
• 1/2 cup yellow cornmeal
• 5 1/2 cups all-purpose flour
• 4 teaspoons kosher salt
• 4 tablespoons unsalted butter, slightly softened

Assembly:

• 1/2 pound aged provolone, coarsely grated
• 1/2 pound fontina cheese, coarsely grated
• Sausage and Broccoli Rabe filling
• Tomato Sauce
• 1/2 cup freshly grated Parmigiano-Reggiano

For the filling:

Description

Food Network Invites You To Try This Deep-Dish Pizza With Italian Sausage And Broccoli Rabe Recipe From Bobby Flay.

Food Network