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Three Cheese Pizza with Broccoli Rabe, Sausage and Chickpeas
Wisconsin sharp provolone, mozzarella and parmesan cheeses balance the heat of spicy Italian sausage in this loaded pie.
Servings
1
1
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Pork
- Vegetables
- Cheese
- Bread
Source: Wisconsin Milk Marketing Board
Wisconsin sharp provolone, mozzarella and parmesan cheeses balance the heat of spicy Italian sausage in this loaded pie.
Ingredients
1 prepared/proofed dough or parbaked crust for 14-16-in. pizza
2 tbsp. garlic-infused olive oil, divided
2-3 links (6 oz.) hot Italian or fennel sausage, crumbled (or sliced) and cooked
1 bunch (6-8 oz.) Broccolini™ or broccoli rabe, half of stem-lenghs removed, steamed and shocked in ice water
3/4 cup (6 oz.) cooked or canned chickpeas or garbanzo beans, drained
1/2 tsp. crushed red pepper flakes
Salt and pepper to taste
1 cup (4 oz.) Wisconsin sharp provolone cheese, shredded
1 cup (4 oz.) Wisconsin mozzarella cheese, shredded
1 1/2 oz. Wisconsin parmesan cheese, shaved
Steps
Brush prepared dough with 1 tablespoon olive oil. Toss sausage, Broccolini/rabe and garbanzo beans in remaining garlic oil. Season with red pepper flakes, salt and pepper.
Place half the provolone and mozzarella on the oiled dough. Arrange sausage mixture over cheese.
Top with remaining shredded provolone and mozzarella.
Bake about 10 minutes (for fresh dough) or until crust is lightly browned and cheese is melted and bubbly. Remove from oven and place shaved parmesan over.
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