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?
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, Food on Friday, and the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty.