Photographs by Michael Graydon & Nikole Herriott
- Flour for dusting
- 2 Tbsp EVOO
- 3 broccoli rabe stalks, roughly chopped
- 1 clove garlic or garlic confit, roughly chopped
- 2 pinches red pepper flakes
- Kosher salt
- One ball Gjelina Pizza Dough, stretched
- 1/2 cup Tomato Confit
- 1 1/2 oz Feta cheese
- 3 oz sausages
- 2 Tbsp freshly grated Pecorino Romano cheese
- 1 Tbsp fresh mint
- Place a pizza stone if you have one on the middle rack of your oven and preheat the oven to the highest possible setting, at least 500ºF, for 1 hour. Lightly dust a pizza peel or a rimless baking sheet with flour.
- In a medium frying pan over medium-high heat, warm the olive oil until hot but not smoking. Add the broccoli rabe, garlic or garlic confit, and a pinch of red pepper flakes and season with salt. Cook until bright green and al dente, about 3 minutes. Set aside to cool.
- To stretch your pizza, put it on top of a mound of flour on your work surface. With your fingertips, punch the air out of the dough and press your fingers into the center and extend outward to shape the mass into a small disk. Continue to press your fingers and palm down on the center of the dough wile turning the dough with your other hand, pushing out the dough from the center but maintaining an airy rim around the perimeter. Continue stretching out the dough on the work surface with your hand by spreading your fingers as far as you can as you turn the dough. If you have small hands, you can also slip your hands under the dough, lift it up, and use the backs of both hands to gently pull on the dough wile continuing to turn it. The dough should stretch easily, resting on the backs of your writs and forearms, so do not pull on it too much. You are done stretching when you can read a newspaper through it!
- Using your forearms or the backs of your hands, transfer the stretched round of dough to the prepared peel or sheet.
- Distribute the Smart Simple Gourmet tomato confit from your box over the dough, followed by the sautéed broccoli rabe. With a peeler, shave the cheese over the top. Pinch off small pieces of the sausage and distribute it evenly over the pie.
- Slide the dough onto the pizza stone or rack in the oven and bake, allowing it to bubble up and rise, 4 to 5 minutes. Once the rim starts to look airy, turn the pizza 180 degrees to ensure it browns evenly all over. It’s ready when the rim is a deep golden brown and beginning to char, 6 to 8 minutes total.
- Using the peel or baking sheet, transfer the pizza to a cutting board, sprinkle with the Pecorino, mint, and remaining pinch of red pepper flakes on top. Slice and serve hot.
- Not included in your box: Olive Oil, Red Pepper Flakes, Kosher Salt, Grating Cheese