Pinsa With Broccoli Rabe Recipe
SAUSAGE, GARLIC, PEPPERONCINO, MOZZARELLA & PECORINO CHEESE
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Ingredients
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Pinsa Dough
Broccoli rabe & Toppings
Method
Pinsa Dough
- 1
Activate yeast
In a medium bowl, combine warm water (about 100–105°F / 38–40°C) with the sugar or honey and the active dry yeast. Stir gently and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine Tipo 00 flour and bread flour. Add the foamy yeast mixture and extra-virgin olive oil. Mix on low until ingredients come together, then increase speed to medium-low and knead 6–8 minutes until a slightly sticky, extensible dough forms. If dough is too dry, add up to 1–2 tbsp warm water; if too wet, add up to 1 tbsp flour.
- 3
Salt and first rest
Add fine sea salt and knead 1 more minute to incorporate. Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise at room temperature for 1.5–2 hours, or until roughly doubled (for more flavor, refrigerate 12–24 hours instead and bring back to room temp before shaping).
- 4
Divide and proof
Gently deflate the dough and divide into two equal portions for two small pinsas (about 10–12" each) or keep whole for one large. Shape each portion into a loose ball, place on a lightly floured tray, cover, and proof 30–60 minutes until puffy.
Broccoli rabe & Toppings
- 5
Blanch broccoli rabe
Bring a medium pot of salted water to a boil. Add trimmed broccoli rabe and blanch 1.5–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and squeeze out excess water. Roughly chop into 1–1.5 inch pieces.
- 6
Cook sausage
In a skillet over medium heat, add 1 tablespoon olive oil. Crumble the sausage into the pan and cook, breaking into bite-size pieces, until browned and cooked through, about 6–8 minutes. Drain any excess fat to keep pinsa from getting greasy and set sausage aside.
- 7
Sauté garlic and broccoli rabe
Wipe the skillet clean and add the remaining 1 tablespoon olive oil. Warm over medium-low heat, add the sliced garlic and crushed pepperoncino, and cook 30–45 seconds until fragrant but not browned. Add the chopped broccoli rabe, kosher salt, and freshly ground black pepper. Sauté 2–3 minutes to heat through and allow flavors to marry. Taste and adjust seasoning.
- 8
Preheat oven or stone
If using a pizza stone, place it on the middle rack and preheat the oven to 500–550°F (260–290°C) for at least 45 minutes. If using a baking sheet, preheat to 500°F (260°C). A broiler can be used at the end to develop char.
- 9
Shape pinsa
On a well-floured surface, gently press and stretch one dough ball into an oval about 10–12 inches long and 6–8 inches wide, leaving a slightly thicker rim. Transfer to a lightly floured peel or parchment-lined baking sheet.
- 10
Assemble
Scatter half the mozzarella across the stretched dough leaving a small border. Distribute half the sautéed broccoli rabe and half the browned sausage pieces evenly. Sprinkle half of the grated Pecorino Romano over the top and finish with a light drizzle of olive oil and a pinch of extra pepperoncino if desired.
- 11
Bake
Slide the pinsa onto the preheated stone or place the baking sheet in the oven. Bake 7–10 minutes at 500–550°F until the crust is puffed and golden and cheese is melted and slightly blistered. If needed, finish under the broiler 1–2 minutes to achieve char—watch closely to avoid burning.
- 12
Finish and serve
Remove pinsa from oven, let rest 2 minutes, then drizzle a little extra-virgin olive oil and grate an additional tiny sprinkle of Pecorino if desired. Slice into portions and serve hot. Repeat assembly and bake for remaining dough ball.