February 4, 2015

Rapini & Sausage Pizza

Recipe: Eric Vellend

If you’re a vegetarian, substituting eight pitted black olives for the sausage will yield equally delicious results.


Rapini & Sausage Pizza

  • 4 stalks rapini, trimmed
  • 3 oz. Italian sausage, casing removed
  • 1 tbsp extra-virgin olive oil, plus more for brushing
  • 1 8- to 9-oz. ball pizza dough
  • All-purpose flour and semolina, for working
  • 3 tbsp whipping cream (35%), whipped to soft peaks
  • 1 oz. low-moisture mozzarella, diced
  • 1/4 cup thinly sliced red onion
  • 1 tbsp thinly sliced red finger chili


Yield: Serves 1

  1. Bring medium pot of salted water to boil. Cook rapini until slightly underdone, 2 to 3 minutes. Plunge into bowl of prepared ice water. Cool, drain and dry on paper towel. Cut into 2″ lengths.
  2. Roll sausage meat into 3/4″-diam. balls. Heat 1 tbsp oil in medium nonstick frying pan over high heat. Cook balls, turning occasionally, until lightly brown but not cooked through, 2 minutes. Transfer to paper towel-lined plate to cool.
  3. Place baking stone on rack 8″ from broiler. Preheat oven to 500°F for 30 minutes. When ready to form pizza, turn broiler on high.
  4. Form and stretch dough into 10″-diam. round using flour as needed. Generously sprinkle pizza peel with semolina. Place dough on peel.
  5. Spread cream evenly on dough leaving 1″-wide rim uncovered. Brush rim with oil. Top pizza with cheese, rapini, sausage, red onion and chili.
  6. Using peel, move pizza to oven, and with one quick jerk, slide pizza onto stone. Cook until crust is browned and puffed, and cheese is melted, 4 to 5 minutes. Remove pizza with peel. Transfer to cutting board or serving platter.



Donna Griffith


House & Home March 2014