Broccoli Rabe Pizza With Hazelnut Dough Food

BROCCOLI RABE PIZZA WITH HAZELNUT DOUGH

Steps:

• Preheat oven, preferably convection, to 500 degrees. Blanch broccoli rabe in a pot of salted water until tender; run under cold water, and drain. Toss 1 1/2 cups broccoli rabe with oil, onion, and red-pepper flakes; season with salt.
• Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange broccoli rabe on top, leaving a 1/2-inch border. Bake until crust is golden brown and cooked through, about 12 minutes (20 minutes if not using convection oven). Drizzle with oil, and top with cheese.

NEW YORK STYLE PIZZA WITH CLAMS AND BROCCOLI RABE

Steps:

• Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Put the clams in a large bowl of cold water; let sit 20 minutes to remove any excess grit.
• Meanwhile, bring a pot of salted water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 to 3 minutes. Drain and transfer to a large bowl of ice water. Drain and pat dry, then roughly chop.
• Drain the clams and rinse under cold water. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 minute. Stir in the wine, oregano and clams. Cover and cook until the clams open, 5 to 7 minutes. Transfer the clams to a bowl with tongs, reserving the cooking liquid in the skillet; discard any unopened clams.
• Simmer the clam cooking liquid over medium heat until reduced by two-thirds, 10 to 15 minutes. Reduce the heat to low and whisk in the heavy cream. Return the heat to medium, bring to a simmer and cook until thickened and the sauce coats the back of a spoon, 2 to 4 minutes. Let cool until slightly thickened, about 5 minutes; discard the oregano sprigs. Remove the clams from their shells and roughly chop.
• Working on a floured or cornmeal-dusted piece of parchment, gently stretch and press the dough into a 12- to 13-inch round. Sprinkle all over with the Parmesan, then top with the clam sauce (the sauce will spread as it bakes). Top with the clams, broccoli rabe and Calabrian chiles.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is golden brown, 12 to 15 minutes. Slide the pizza onto a cutting board and let cool slightly. Sprinkle with parsley and serve with lemon wedges.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

PIZZA WITH BROCOLI RABE AND SAUSAGE

Steps:

• In a large pot of boiling water, blanch the broccoli rabe over high heat for about 4 minutes. Using tongs or a slotted spoon lift from the water and set aside to cool. When cool, chop coarsely. Bring the water back to a boil and cook the sausage for about 15 minutes, until cooked through. Using tongs or a slotted spoon, remove the sausage from the water and immediately plunge in cold water to stop the cooking. When cool, remove the meat from the casing and crumble. (You should have 6 cups of sausage.) In a large saute pan, over medium-high heat, heat the olive oil and cook the garlic for about 30 seconds, until browned. Add the broccoli rabe and red pepper flakes to the pan and season to taste with salt. Cook for 6 to 7 minutes, until very tender. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the Romano-fontina mixture over each Pizza Crust, top each with equal amounts of broccoli rabe and sausage and then slide them back to the edge of the hot section of the grill. Rotate them for every 3 to 4 minutes until the bottoms are evenly golden brown. Cut the pizzas and serve.
• Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.

HAZELNUT PIZZA DOUGH

Steps:

• Lightly oil a medium bowl. Stir together water and yeast in a large bowl; let stand until foamy. Stir in oil. Add flour, hazelnut meal, sage, and 1 1/2 teaspoons salt; stir until dough forms. Turn dough out onto a floured surface, and knead with floured hands until smooth.
• Transfer to oiled bowl, turning to coat. Cover bowl with plastic wrap, and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour. Divide dough into 2 balls.

BROCCOLI RABE PIZZA

Steps:

• Spread dough evenly on a pizza pan.
• Coat generously with olive oil.
• Sprinkle surface with chopped garlic.
• Rinse and cut broccoli rabe into 3-4 inch pieces.
• Blanch in boiling water for 2 minutes.
• Drain.
• Sprinkle cheese on pizza then sausage, sun-dried tomatoes and broccoli rabe.
• Sprinkle basil and crushed red pepper.
• Bake until crust is brown in a 325°F oven.

BROCCOLI RABE AND SAUSAGE PIZZA

Steps:

• To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
• With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
• Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
• When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
• Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.