Susan from Food Blogga
1 teaspoon olive oil 1/3 pound fennel sausage, sliced**
1 bunch rapini (broccoli rabe)
2 teaspoons olive oil
1 yellow onion, thinly sliced
2 teaspoons sugar
1/2 teaspoon crushed red pepper
1 cup shredded sharp provolone cheese
1/4 cup grated Reggiano-Parmigiano cheese
1/2 of the dough from my homemade pizza dough recipe or (or 1 pound of store-bought dough)
Preheat oven to 500 degrees F if using a pizza stone or 425-450 if using a baking sheet.
Roll out dough on a lightly floured surface. Transfer to a sheet of
parchment paper (if using a stone) or to a parchment lined baking
sheet. Brush with 1 tsp olive oil.
Bring a large saucepan of salted water to a boil. Boil rapini for 2 minutes; drain and plunge into a bowl of ice water. Shocking the rapini will maintain its vivid green color and stop it from cooking. After a couple of minutes, drain the rapini in a colander.
Slice sausage. In a large skillet over medium heat, add 1 teaspoon olive oil to a skillet, and pan sear 4-5 minutes per side, until they are brown and crispy. Remove sausage to a plate. In the same skillet over medium heat, warm 2 teaspoons olive oil. Add sliced onions and sugar; stir occasionally, until onions begin to caramelize, about 5-6 minutes. Add the rapini and crushed red pepper, and continue cooking, about 2-3 minutes, until rapini is slightly browned. Return sausage to skillet and stir. Remove from heat.
Place half of the provolone cheese on
the oiled dough. Arrange the sausage mixture on top, then add the
second half of the provolone cheese.
a pizza stone, bake at 500 degree for about 10 minutes, or until both
the top and bottom of the crust is brown and the cheese is melted.
For a baking sheet, bake at 450 for about 25 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.
Sprinkle with grated Reggiano-Parmigiano cheese before serving.
**Fennel sausage is mildly hot and spicy and can be found at Italian markets and delis. Otherwise, substitute any type of sausage you like.