Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1 ½ cups (350ml) warm water
• 1 teaspoon active dry yeast
• 1 ½ teaspoons salt
• 1 tablespoon olive oil

For the Toppings:

• 12 oz (340g) Italian pork sausage, crumbled
• 8 oz (225g) smoked provolone cheese, sliced or shredded
• 2 cups (200g) broccoli rabe (friarielli), trimmed
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes (optional)
• Salt to taste

Instructions

Prepare the Dough:

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine half of the flour with the yeast mixture and stir until combined.
3. Gradually add the remaining flour and salt, mixing continuously.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Shape into a ball, cover with a damp cloth, and let rise at room temperature for 6 to 8 hours.

Prepare the Sausage and Broccoli Rabe:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the crumbled sausage and cook until lightly browned but not fully cooked. Remove from heat and set aside.
3. In the same skillet, heat another tablespoon of olive oil and sauté the minced garlic until fragrant.
4. Add the broccoli rabe and sauté for 3-5 minutes until tender. If using red pepper flakes, add them now.
5. Remove from heat and set aside.

Assemble the Pizza:

1. Preheat the oven to 480-500°F (250°C) or the highest setting available.
2. Roll out the dough into a 12-inch (30cm) circle.
3. Distribute the sautéed broccoli rabe evenly over the dough.
4. Add the partially cooked sausage on top.
5. Sprinkle the smoked provolone cheese evenly over the toppings.
6. Drizzle with a little extra virgin olive oil.

Bake the Pizza:

1. Bake for 7-9 minutes, or until the crust is golden brown and the cheese is bubbly.
2. Remove from the oven and let rest for 2 minutes before slicing.
3. Serve hot and enjoy!