Homemade Pizza with Fennel Sausage and Rapini

There are some things in life that are so commonplace, you just assume that no matter where you live, they'll be there. Like supermarkets, gas stations, McDonald's, and pizza dough.

Every weekend of my life in Rhode Island, I went to Crugnale's Bakery to pick up 3 lbs. of pizza dough for $1. Like eggs and milk, it was a staple in our house.

Rhode Island -- the state with the highest percentage of Italian-Americans -- has an extraordinarily high number of bakeries, all of which sell pizza dough.

Imagine my shock when we moved to North Carolina and discovered that not only were there no Italian bakeries to be found, but people didn't even know what I meant when I asked for pizza dough.

I searched markets, delis, and bakeries:

Me: "Excuse me, do you sell pizza dough?"

Guy: "We don't sell pizza, Ma'm."

Me: "No, not pizza, just the dough."

Guy: "Just the dough? Why, don't you want the pizza?"

Me: "Well, I do want pizza, but I want to make it myself."

Guy: "Pizza Hut delivers you know."

After weeks of similar conversations, I decided to make my own. I asked my mom for a recipe, and three days days later, an envelope arrived in the mail. The recipe inside was so tattered and stained from years of use, I figured it had to be good. It's more than good. It's foolproof. Plus, it only takes about 10 minutes to make.

Pizza Hut, eat your heart out.

Homemade Pizza Dough
Makes approximately 2 pounds of dough.
Print recipe only here.

1 packet of active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups of warm water
5-6 cups all-purpose flour
2 tablespoons olive oil

In a large bowl, dissolve in 2 cups of warm water, yeast, sugar, and salt.

Using a spoon, gently blend.

Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer to a floured surface.

Knead well—adding flour if it’s too sticky—until the dough becomes springy and smooth. It should take a good 5-10 minutes of vigorous kneading. It will be soft and silky when done.

Place the dough in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (at least 2 hours).


Punch the dough down to release air bubbles. Transfer dough to a lightly floured surface to roll out. You can let the rolled out dough rest for about 30 minutes; it will rise slightly and create a puffier crust.

Leftover dough can be stored in the refrigerator for up to 3 days. Coat the inside of a Ziploc bag with some cooking spray and drop the dough in; that way it doesn’t stick to the plastic. Allow to come to room temperature before rolling out.

Tips for Making Good Pizza Dough

*Make sure your yeast is fresh and not past its use-by date.
*When kneading the dough, push it away from you, then pull it towards you with the heel of your hand. Vigorous kneading (including breaking a sweat) will make for a lighter, crispier crust. The dough should feel silky soft when it's ready.
*Let the dough rise in a warm, draft-free area. Cold temps prevent it from rising well.
*Always punch it down to release air bubbles.
*Freshly made dough is easy to roll out. Start in the center and roll outwards, ensuring it's an even thickness so it'll cook evenly.
*Always preheat your oven before cooking your pizza to get an extra crispy crust.

Now it's time to make pizza! I'm submitting this recipe for Fennel Sausage and Rapini Pizza to Joey, of the beautiful 80 Breakfasts, who has chosen pizza as this month's Hay, Hay, It's Donna Day theme.

Rapini, also known as broccoli rabe, broccoli raab, and rape, is a popular Italian vegetable. Though it resembles slender, leafy broccoli, it is actually a relative of the turnip. Rapini's bold, slightly bitter flavor pairs perfectly with spicy fennel sausage, sweet caramelized onions, and sharp provolone cheese. Blanching and shocking the rapini helps remove some of its bitterness and maintain its vibrant green color.


Fennel Sausage and Rapini Pizza
Print recipe only here.

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 recipe above (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 links. 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.

For 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.


You might also like:
Fig and Fennel Pizza
Potato and Gorgonzola Pizza
Broccolini and Sun-Dried Tomato Pie
Spinach, Nutmeg, and Ricotta Calzone

Don't forget to check Joey's round-up of pizzas on Feb. 2nd!

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Fresh Fig and Fennel Pizza and the Best Time of the Day

Growing up, my mother prepared two dinners every night. She made an early one for her, my brothers, my grandmother, and me, and a second one for my father, who came home late from work.

I remember those early dinners well. My mother would ensure that there was something each of us loved -- one night there would be corn for Paul, or pasta for Chris, or artichokes for me. In return, we always ate what she made, even when we didn't like it, well, except for liver.

One time, she tried to pass off liver as steak. I wasn't fooled. I can still hear my grandmother's voice as I was howling about the awful smell. “What smell?" she protested, "It smells delicious! You know, when I was growing up, we couldn’t afford meat for the whole family, so we watched my father eat liver while the rest of us got full on bread.” I knew better than to tell her that I thought she was the lucky one.

Liver aside, those dinners were unforgettable. Even though it has been years since I have been in school or shared an early dinner with my mom and brothers, there is something--the back-to-school season or the way the sun is lower in the September sky--that brings me right back.

I shared this with my mom when she visited recently, and she agreed. “I wish I could go back one night and have all my kids around the table again. How I loved that time of day,” she added.

Because I now live California, it is a rare occasion for us to be together for dinner. So I look forward to my mom's visits here (where I get to cook what she loves). On her last trip, I made one of her favorites: my fig and fennel pizza.

Fresh figs have a heart-breakingly short season (typically from August-October), so now is the time to savor them. Though the vast majority of figs are produced here in California because of its Mediterranean climate, they can be found in most supermarkets across the country. Since figs do not ripen once picked, it’s best to eat them as soon as possible.

These lovely tear-drop shaped fruit are singular in appearance and flavor. From their characteristic perfumed fragrance to their fragile skin that is often split from ripeness, revealing droplets of golden honeyed nectar, figs are a treat so luscious that time seems to slow while eating one. And fresh figs are not at all like dried figs. They are soft and creamy and fruity and tangy.

Inspired by a fig and anise bread from San Diego’s famed Bread and Cie bakery, I created this fresh fig and fennel pizza. I coax the figs' inherent sweetness by slightly caramelizing them with shallots and licorice-flavored fennel. These flavors are balanced by pungent blue cheese, aromatic fresh rosemary, and rich toasted walnuts.

Fresh Fig and Fennel Pizza

Print this recipe here.

1 pound pizza dough
1 tsp olive oil

2 tsp olive oil
2 shallots, thinly sliced (about 1/2 cup)
2 tsp sugar
1 bulb of fennel, thinly sliced (about 2 cups)
10-12 fresh Mission figs (or other variety), thickly sliced (about 1 1/4 cups)
¼ tsp lemon zest
1/8 tsp ground cinnamon
1 Tbsp coarsely chopped fresh rosemary, plus a little more for garnish
Salt and crushed red pepper
4 ounces crumbled blue cheese
¼ cup coarsely chopped walnuts

Preheat oven to 500 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.

Heat 2 tsp olive oil in a large skillet over medium heat. Add sliced shallots and sugar; stir occasionally, until the shallots begin to caramelize, about 5-6 minutes. Add the sliced fennel and continue cooking over medium-low heat until fully caramelized, another 5-6 minutes. Add sliced figs cook an additional 2-3 minutes. Add lemon zest, cinnamon, rosemary, salt, and pepper; gently blend and remove from heat.

Place half of the blue cheese on the dough. Arrange the fig and fennel mixture on top. Top with remaining ½ blue cheese.

For 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.

**Note: The walnuts have a tendency to become overly toasted when put on the pizza too early, so I usually add them when there is 2-3 minutes cooking time remaining.

Let cool slightly before slicing. Garnish with more fresh rosemary if desired and serve immediately.

You might also like:

Dad’s Patriot Potato Pizza
Barbecue Pizza with Fresh Corn and Onions (secret ingredient included!)
Tagliatelle with Shrimp and Fennel
Sicilian Salad of Fennel, Oranges, and Olives

I just found a delicious fresh fig, goat cheese, and prosciutto sandwich over at S'Kat and the Food.

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Homemade Barbecue Pizza (Secret Ingredient Included)

You would think that by the time you reach your mid-20’s, you'd know the definition of certain words. I’m not talking about esoteric words; I’m talking about familiar ones, like barbecue. Yet, when Jeff and I moved from Rhode Island to North Carolina, we quickly discovered that some words have distinctly different meanings in different places.

Shortly after we moved to Chapel Hill, we were asked by one of our new friends, Mary-Ellen, if we had ever been to a barbecue before. Well, sure we had. What did they think? That people in New England lived in a permafrost where it was never warm enough to cook outside? Yet, she kept carrying on about this being our first barbecue in North Carolina. We were mystified; in Rhode Island, the only thing people get that worked up over is lobster.

When we arrived there wasn’t even a grill; however, there was what appeared to be a large steel oil drum cut in half with thick white smoke pouring from it. This was no barbecue. We had been duped! Jeff, turned to me and whispered, “I don't think we're having hamburgers, Sue.” Before I could answer, Mary-Ellen grabbed us by the arms and escorted us to the main attraction: a large butchered animal, that appeared to be straight out of Jeff's gross anatomy class, splayed out over the flames. No kidding.

Jeff said, “Well, that looks like a pig, Mary-Ellen.” To which she replied (more to her guests), “See, these Yankees know a thing or two about barbecue after all.”

We learned that in North Carolina, “barbecue" refers more to the method of cooking the pork than it does to the sauce you put on it, and definitely not to grilled hotdogs and hamburgers. North Carolinians love their barbecue so much that they even have two types—Eastern and Western, or Lexington-style. I won’t attempt to explain all the specifics since they have an entire lexicon for barbecue. We heard most of it that day at Mary-Ellen's, which after about two hours, made me a little bleary-eyed. ‘Course that could have been the acrid smoke from the barbecue pit.

For me, the best part of any barbecue is the sauce. The main difference in the sauces is that Lexington-style has a tomato base, such as ketchup or tomato paste, whereas Eastern doesn’t. In fact, I learned three important things about barbecue sauce:

1. Never buy bottled sauce.
2. If you do, lie and say it was homemade.
3. Say that there is a “secret” ingredient in it, then tell no one, even upon threat of bodily injury.

So it was that living in North Carolina convinced me to abandon my bottled barbecue sauce in favor of homemade. Though I do not purport to be any type of barbecue sauce expert, I’m a Lexington-style gal; I love ketchup in my sauce. But I wouldn't tell that to a staunch Eastern barbecue devotee, such as Dennis Rogers, who claims: "People who would put ketchup in the sauce they feed to innocent children are capable of most anything."

After I start with some ketchup and vinegar, the ingredients vary—sometimes chipotles for a smoky flavor, sometimes grilled peppers and onions for a slightly sweet-slightly charred flavor.

The following recipe, however, is my go-to barbecue sauce. Every time I eat it, it never fails to excite my tastebuds. Its’ pure salty-sweet-tangy deliciousness. (That’s Food Blogga barbecue lexicon.) So, I’m submitting it to Andrew of Spittoon Extra who has chosen sauces (great theme, Andrew!) for this month’s Waiter, There’s Something in My…event.

Food Blogga's Never Fail BBQ Sauce
Print recipe only here.

1 cup Heinz ketchup (I simply won’t use any other brand. Sorry.)
¼ cup dark brown sugar
2 tsp apple cider vinegar
1 heaping Tbsp brown spicy mustard
3 Tbsp SECRET INGREDIENT** (see below)
7-8 good shakes of Tabasco sauce

This barbecue sauce is excellent on grilled meats, sandwiches, crispy eggs, and, my favorite, pizza. With fresh corn on the cob, sweet Vidalia onions, and creamy smoked Gouda, this is a swoon-worthy summertime pizza that I return to again and again.

BBQ Pizza with Fresh Summer Corn and Sweet Onions
Serves 4
Print recipe only here.

1 pound pizza dough
1 tsp canola oil
1 sweet onion, such as a Vidalia, thinly sliced (about 2 cups)
2 tsp sugar
1 ear of corn on the cob (about 1 cup)
½ cup never-fail bbq sauce
1 cup shredded smoked Gouda cheese (or sharp cheddar, if you prefer)
¼ cup chopped fresh cilantro or parsley, optional garnish

Heat oil in a large skillet over medium heat. Add sliced onions and sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the corn, and cook an additional 2-3 minutes. Remove from heat.

Preheat oven (see temps below). 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. Spread barbecue sauce evenly over the dough; top with ½ shredded cheese. Arrange the onion and corn mixture on top. Top with remaining ½ shredded cheese.

For 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 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.

Let cool slightly before slicing. Garnish with fresh cilantro or parsley if desired, and serve with a side of barbecue sauce for dipping. (Oh, Jeff just reminded me—and a cold beer).

**OK, I give. My secret ingredient is soy sauce. So, PLEASE, no threats of bodily harm. Would you share YOUR SECRET INGREDIENT with us?

You might also like:

Grilled Lobster
Of Yankees and Yams
Dad's Potato Pizza

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Patriots' Potato Pizza

Like most Italian families, my mom did the cooking, my dad did the eating. There were however certain culinary “events” that my dad performed with gusto such as pickling, canning, and making homemade pasta. For a period in the mid-90’s, he started making pizzas, really good pizzas. One Sunday, most likely during a Patriots game, he came up with the idea for potato pizza. It was a hit then and continues to score touchdowns with everyone who eats it.

By the way, the Patriots beat San Diego today. I have mixed emotions. Growing up in Rhode Island, it was mandatory to root for the Patriots. Plus my Dad would’ve grounded me if I didn’t. Yet, Jeff and I have become Chargers’ fans and would have liked to see them win today. Actually, we’re already over it. This seems to be the way things are here in Southern California; when a professional sports team loses, it’s like, “So, you wanna go to the beach now?” Not so in New England. Take when the Red Sox lost to the Mets in ’86 for example. Jeff's family barely spoke for a week; there were no words for their grief. So, it’s probably a good thing that the Patriots won.

Having gotten completely frustrated with San Diego’s abysmal performance today, Jeff and I took a walk after the game. When we returned home, the answering machine was flashing “1 new message.” We hit play and heard my dad's voice: “What’s the matter Doc, you taking some aspirin for your headache after that great New England win over your unbeatable Chargers?” Did I also mention that New England fans rarely gloat?

Since Dad was on my mind today, I thought I’d make his potato pizza (the next best thing to watching the game with him). I used blue and white potatoes because I think it makes the pizza more visually appealing. Of course, I just realized that blue and white are the Patriots’ colors. Hmmm, maybe I subconsciously wanted them to win after all.


DAD’S POTATO PIZZA

Print this recipe here.

1 pound pizza dough
2 teaspoons olive oil, divided
1 shallot, sliced
¼ cup shredded part-skim milk mozzarella cheese
2 small potatoes of your choice, preferably a firmer variety
¼ cup crumbled gorgonzola or blue cheese
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste

Wash potatoes and pat dry. Microwave the whole potatoes for 2-3 minutes until soft enough to handle but firm enough to cut so they won’t crumble. Cut into ¼ inch-thick slices.

Heat half the olive oil in a skillet over medium heat; add shallots; cook 4-5 minutes until slightly browned.

Preheat oven (see temps below). 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 dough lightly with remaining olive oil. Place a thin layer of shredded mozzarella on the dough, then arrange potato slices on top. Season well with salt and pepper. Add crumbled gorgonzola or blue cheese, and lightly press it down with your hands.

For 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 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. Let it cool for a couple of minutes before slicing.

Before serving, sprinkle pizza slices with chopped fresh rosemary and a bit more fresh ground black pepper.

TIP: Boiling the potatoes makes them too moist which leads to a soggy crust. Ugh. Microwaving or baking them are better bets. Also, adding the fresh rosemary after removing the pizza from the oven helps to maintain its color and flavor.

You might also like:
Homemade Barbecue Pizza
Broccoli and Sundried Tomato Calzone
Grilled Lobster
Grilled Lamb Sandwich
Risotto
Sunday Supper - Pasta with Meatballs and Sausage

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