Pizza Salsiccia e Rapini

Donato Scotti

From: Executive Chef Donato Scotti, Donato Enoteca, Redwood City, CA. Yield: 1 pizza, plus 6 doughballs for future pizzas.

Pizza Dough:

3 lb. flour (pizza or bread flour)

1 qt. water*

½ tsp. dry yeast

1 Tbsp. olive oil

¾ oz. salt

pinch of sugar

*From the quart of water, pour 1 cup warm water into separate bowl and dilute dry yeast with sugar and salt; wait 10 minutes Pizza:

3 oz. tomato sauce, plain (recommend AG Ferrari Campanian brand)

3 oz. fresh mozzarella

1 bunch broccoli rabe

3-4 oz. Italian sausage

to taste, fresh oregano

For dough: In a mixer, add flour, water and olive oil start mixing at slow speed and pour yeast mix in. Mix for approximately 5-8 minutes. Let dough rest for 1 hour then break the dough and mix until smooth. Form dough into 7 8-oz. balls and cover with plastic wrap. Let rest overnight in refrigerator. Before making pizza, let dough balls rest at room temperature for 20 minutes, then stretch them. Use rolling pin to flatten each dough ball into a circle, approximately 12" in diameter.

Boil 1 bunch broccoli rabe for 8-9 minutes or until tender. Drain and put in an ice bath to stop cooking process. Once cool, remove from ice bath and coarsely chop. Set aside. In medium frying pan, add crumbles of Italian sausage and cook halfway. Remove from pan and set aside.

To assemble pizza: Spread tomato sauce around dough ball circle. Slice or tear fresh mozzarella and place all over the pizza. Add broccoli rabe and sausage to the pizza. Bake in wood oven for 5-6 minutes at 650°F. Once out of the oven, drizzle pizza with olive oil and add a pinch of oregano. Serve.