Monday, May 3, 2010

Broccoli Rabe and Sausage Pizza:

large bundle broccoli rabe, trimmed, washed and coarsely chopped
1 loaf ciabatta bread, cut horizontaly
A few splashes of EVOO, divided
3/4 lb of ground spicy italian sausage ( Breakfast)
4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
S&P to taste
pinch nutmeg
1 cup ricotta cheese
1/3 cup milk
2 tablespoons fresh thyme, chopped
about 1 1/2 cups, shredded provolone cheese

Preheat broiler with a rack placed in the upper third of the oven.

In a large saucepan of boiling salted water, add broccoli rabe and cook for 3 minutes. Remove from the heat and drain well, pressing out any excess liquid.

Place each section of bread, cut side up, onto a cooking rack, then place rack onto a large baking sheet. Place sheet into the oven and broil until the bread is lightly toasted, about 2 to 3 minutes. Remove from the oven and set aside.

Saute sausage in some EVOO. Transfer the sausage meat to paper towel-lined plate and let cool slightly. Add two more teaspoons oil into the skillet - reduce heat to medium and add garlic.

Cook, stirring, until fragrant, about 1 minute. Stir in crushed red pepper and broccoli rabe - cook until heated through, about 1 to 2 minutes. Season with salt, fresh ground black pepper and nutmeg - remove from the heat.

In a medium bowl, whisk together ricotta, milk, thyme and remaining 2 teaspoons oil - season lightly with salt and fresh ground black pepper. Evenly divide and spread mixture over the portions of toasted ciabatta.

Top each evenly with the broccoli rabe mixture, then with the sausage and cheese. Place back under the broil and heat until the cheese melts and begins to brown, about 3 to 4 minutes. Remove and let cool slightly before serving.