Friday, January 25, 2013

Broccoli Rabe (or Any Leftover Cooked Mild Greens) with Ricotta and Sausage Pizza (Pizza Night!)

You ever make food that has similar components as another dish, but tastes completely different and you like them both equally well?  It's funny how that works out.  Kinda like kids--the same set of parental genetic material can result in totally different shapes/sizes/personalities/attitudes/cleanliness styles (pardon me, I have 2 kids in the throes of puberty--and braces--and it totally colors my view on children at the moment).

http://www.farmfreshfeasts.com/2013/01/broccoli-rabe-or-any-leftover-cooked.html


When I made this pizza, I had enough broccoli rabe and mushroom mixture left over that I wanted to try a little something different with it.  I also had some Italian sausage leftover from this dish, and I figured the strong flavors could use a mild sauce with a non-competition clause.  I have not yet tried Annemarie at Real Food. Real Deals homemade ricotta recipe, but I picked up 2 gallons of milk for a song today so I have plans.  I also snagged some recently marked down fresh mozzarella.  My family is loving fresh mozzarella on pizza these days, so I'm happy to indulge them.  Especially since everything else on this crust is a leftover!  Perhaps I should name this the Transmogrified Leftover Pizza?

http://www.farmfreshfeasts.com/2013/01/broccoli-rabe-or-any-leftover-cooked.html

http://www.farmfreshfeasts.com/2013/01/broccoli-rabe-or-any-leftover-cooked.html

Broccoli Rabe with Ricotta and Sausage Pizza

1 pound pizza dough (my pizza primer here)
1/2 cup ricotta cheese
leftover broccoli rabe and mushroom mixture (or 1 cup total sautéed mushrooms and broccoli rabe florets, or really any leftover cooked mild greens would work great here)
1/2 cup cooked crumbled Italian sausage
1 cup shredded mozzarella or Italian cheese blend
freshly cracked pepper
Penzey's Pasta Sprinkle (or any Italian seasoning blend)

Preheat oven to 450 degrees Fahrenheit, and if you've got a baking stone please preheat it as well.  On an oiled piece of parchment paper, press dough out into a squarish shape.  Spread the ricotta across the dough (my offset spatula worked well, especially as the ricotta was room temperature).  Add the broccoli rabe and mushroom mixture evenly across the dough.  Top with sausage and cheese.  Add a few grinds of pepper and Italian spices across the pie.  Bake for 5-8 minutes on baking stone or cookie sheet.  Remove the parchment paper (shaking works well) and bake an additional 3-5 minutes directly on the baking stone or sheet until the cheese is browned and bubbly.  Cool on a wire rack, then slice and serve.  Enjoy!

This post is linked up with the Farm Girl Friday Blog Fest at Let This Mind Be In You, What's In The Box at In Her Chucks, and the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty.
http://www.farmfreshfeasts.com/2013/01/broccoli-rabe-or-any-leftover-cooked.html



16 comments:

  1. I love this combination!!! It' looks absolutely amazing & I could honestly have a piece right now - for breakfast ;)

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    Replies
    1. Aggie,
      I was a delicious combo indeed. I love pizza for breakfast!
      Thanks!

      Delete
  2. What a fabulous combination for a pizza!

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    Replies
    1. Jen,
      Apparently I told Aggie above that I was a fabulous combo. I would bet my parents would echo that statement, but in fact the combination of broccoli rabe--funny how autocorrect wants to change to rage--really was delicious with the sausage and ricotta.
      Thanks!

      Delete
  3. Mmmm Friday night pizza night. I love your line, "I figured the strong flavors could use a mild sauce with a non-competition clause." I hope your having a great weekend and not traveling across the Midwest for a hockey tournament this weekend.

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    Replies
    1. Meghan,
      Thanks! Quite proud of that one myself! I really did not expect to enjoy the writing part of this blogging stuff, but there you have it.
      Thanks for noticing!

      Delete
  4. I LOVE greens on my pizza and usually stick with spinach but we all love broccoli rabe and it really pairs well with cheese. I am doing this for our next pizza night!

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    Replies
    1. Alyssa,
      That's the thing about the CSA--the veggies come into the house, and I have to figure out something to do with it! Wait until you see what I did with beets . . .

      Thanks!

      Delete
  5. Your recipes and pictures all look so tasty! I have a junk food junkie of a husband so it's hard for me to get as experimental as you do without him going on strike, but I do love vegetables (him, not so much) and I will definitely try a few of your recipes!

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    Replies
    1. Laura,
      I am a closet junk food junkie (can't keep it in the house) with a very clean eating spouse, but I'm awfully lucky that the whole family is game to try new things--at least once.

      Thanks!

      Delete
  6. This looks incredible! What a great way to tame the bitterness of broccoli rabe. I cannot wait to make this!

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    Replies
    1. Kelly,
      I'm working on a way to tame mustard and turnip greens . . . other than slow cooking which I do just love. I hope you enjoy it!
      Thanks for stopping by!

      Delete
  7. Thanks, Kirsten for stopping by today. So glad to meet you. This Pizza is calling me. I LOVE sausage and dark greens like kale! I know I will love this. I am your newest follower. Have a great day!

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    Replies
    1. Denise,
      I sure wish I knew what a follower means--I really need to investigate this further.
      Thanks for stopping by!

      Delete
  8. Love the idea of turning leftovers into pizza...what a great way to give yummy food a second chance :)

    Thanks for sharing and linking up!

    ReplyDelete