Broccoli Rabe, Sausage & Smoked Mozzerela Pizza

Broccoli Rabe, Sausage & Smoked Mozzarella Pizza excerpted from Williams Sonoma Pizza: Delicious Recipes for Anytime by Williams Sonoma. Photography by Erin Scott.

Williams Sonoma Pizza: Delicious Recipes for Anytime by Williams Sonoma Learn to turn out perfect pizzas at home with this crowd-pleasing collection of fabulous pies that will rival your favourite pizzeria.

With an array of pizza recipes—from classics and seasonal specialties to Italian favourites and more—that will appeal to all palates, this cookbook is the ultimate go-to guide for making pizzeria-perfect pies at home. Recipes are organized by type with chapters for vegetarian options, pizzas topped with meat or cheese, different doughs—including gluten free and cauliflower—flavourful sauces, and fresh salads to round out the meal. Expert tips for troubleshooting to ensure good results will help you become a pizzaiolo at home in no time.

CATERS TO EVERY PREFERENCE: Features recipes for pizzas for any eating preference, from vegetarian to vegan to carnivore. Mix-and-match crusts and sauces make easy customized pizzas for different tastes

GUIDANCE FROM THE BEST: Expert tips will ensure success in every part of crafting a perfect pie at home

MAKE IT CLASSIC OR CLASSY: From a classic margherita to a CA-style pizza with fresh figs and gorgonzola and a cacio e pepe pie, the recipes span old-world favourites and modern combinations

Williams Sonoma Pizza: Delicious Recipes for Anytime by Williams Sonoma is available at Amazon.com, Amazon.co.uk and Indigo.ca.

Broccoli Rabe, Sausage & Smoked Mozzarella Pizza

The mixture of sausage, slightly bitter broccoli rabe, garlic, and red pepper flakes is often reserved for pasta, but why not add it to a pizza? Sautéing the ingredients together with plenty of olive oil brings all the flavors together.

½ small bunch broccoll rape, thick stems removed

2 tab espoons extra-virgin olive oil, plus more for brushing

½ lb (225 g) sweet or spicy Italian sausage, casings removed

6 cloves garlic, thinly sliced

¼ teaspoon red pepper flakes, or to taste

Kosher salt and freshly ground pepper

Semolina flour, for dusting

One 9-oz (250-g) ball NY Style Pizza Dough (page 98) or Whole Wheat Pizza Dough (page 96)

1/3-½ Cup (80-120 ml)

All-Purpose Pizza Sauce (page 106)

1 cup (115 g) shredded smoked mozzarella cheese

MAKES ONE 12-INCH (30-CM)

PIZZA; SERVES 2-4

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15-30 minutes longer, without opening the door.

Bring a saucepan of water to a boil over high heat. Add the broccoli rabe and cook for about 3 minutes, or until the stems are tender-crisp. Drain well and let cool. When cool enough to handle, chop into ½-inch (12-mm) pieces. Set aside.

In a large frying pan over medium-high heat, warm the olive oil. Add the sausage and cook, stirring occasionally and using your spoon to break up any clumps, for about 5 minutes, or until no longer pink. Add the garlic and red pepper flakes and cook, stirring occasionally, for about 1 minute, or until the garlic just begins to soften but not brown. Add the broccoli rabe and stir to coat. Season to taste with salt and pepper. Remove from the heat and set aside.

On a lightly floured surface, stretch the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Dust a pizza peel with semolina and transfer the dough round to the pizza peel.

Brush the edge of the dough round with olive oil. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough and top with the cheese. Distribute the sausage-broccoli rabe mixture over the pizza.

Carefully slide the pizza from the peel onto the hot stone in the oven and bake for about 8 minutes, or until the crust is golden brown. Using the peel, transfer the pizza to a cutting board. Let cool for about 1 minute, then slice and serve right away.