INGREDIENTS

INSTRUCTIONS

PIZZA DOUGH
In a large pot of boiling water, blanch the broccoli rabe over high heat
for about 4 minutes. Using tongs or a slotted spoon lift from the water and
set aside to cool. When cool, chop coarsely.
Bring the water back to a boil and cook the sausage for about 15 minutes,
until cooked through. Using tongs or a slotted spoon, remove the sausage
from the water and immediately plunge in cold water to stop the cooking.
When cool, remove the meat from the casing and crumble. (You should have 6
cups of sausage.)
In a large saute pan, over medium high heat, heat the olive oil and cook
the garlic for about 30 seconds, until browned. Add the broccoli rabe and
red pepper flakes to the pan and season to taste with salt. Cook for 6 to 7
minutes, until very tender.
In a bowl, mix together the Romano and fontina cheeses.
Spread about 3/4 cup of the Romano-fontina mixture over each pizza crust,
top each with equal amounts of broccoli rabe and sausage and then slide
them back to the edge of the hot section of the grill. Rotate them for
every 3 to 4 minutes until the bottoms are evenly golden brown. Cut the
pizzas and serve.
  PIZZA DOUGH:
Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with
a dough hook. Let this stand for 12 minutes to activate the yeast (the
water will foam slightly.)
Add the salt and oil to the bowl and mix well.
With mixer on low speed add the all purpose flour and the whole wheat flour
to the bowl and mix until all the flour is absorbed and the dough pulls
away from the side of the bowl.
Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce)
portions. Roll the portioned dough into balls and place on an oiled baking
pan. Brush the ball lightly with olive oil and cover with plastic wrap.
If you are going to use the dough right away let the dough sit at room
temperature for 30 minutes before using. You can store the dough after
portioning for 1 day in the refrigerator, but you must let sit at room
temperature for 1 hour before using.
Converted by MC_Buster.
Per serving: 3749 Calories (kcal); 230g Total Fat; (55% calories from fat);
125g Protein; 294g Carbohydrate; 262mg Cholesterol; 11039mg Sodium Food
Exchanges: 18 Grain(Starch); 11 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
39    Fat; 1 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0032
Converted by MM_Buster v2.0n.

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