Main dishes
Sausage & Rapini Pizza Bianca
Preparation
30 min
Cooking time
35 min
Portions
4-6
Makes one 13 x 18-inch pizza. Plan an additional 1 hour 45 minutes for the dough to rise.
Ingredients
FOR THE DOUGH
FOR THE TOPPINGS
Preparation
FOR THE DOUGH
- In a large bowl, combine the flour and the yeast.
- Add the water and mix by hand for 3 to 4 minutes to combine well. Let rest for 5 minutes.
- Add the salt and oil to the dough and mix well.
- Once well combined, transfer the dough to a floured work surface and knead for 5 to 7 minutes. The dough should be smooth, and it should not stick to the surface (add a bit of flour if needed).
- Transfer to an oiled bowl and cover with a clean, damp dishcloth. Let the dough rise for 1½ hours, preferably in a warm part of the kitchen.
- Preheat the oven to 450 °F and lightly oil a 13 x 18-inch sheet pan. Transfer the dough to the prepared sheet pan and spread out until about ½ inch thick. If the dough resists, let it rest for 20 minutes more and work it again.
- With your fingers, dimple the dough to create depressions, making sure to stretch across the pan. Let rest an additional 10 to 15 minutes before adding the toppings.
FOR THE TOPPINGS/ASSEMBLY
- Bring a large pot of salted water to a boil. Blanch the rapini for 2 to 3 minutes, until just tender. Transfer to a bowl of cold water to stop the cooking, then drain well and roughly chop. Set aside.
- In the same boiling water, blanch the cubed potatoes for 3 to 5 minutes, until they just start to soften, but still hold their shape. Drain and set aside.
- Spread the Alfredo sauce evenly over the prepared dough, leaving a small border around the edges.
- Scatter the blanched potatoes and chopped rapini over the sauce.
- Using a small knife, slit the sausage casings and crumble the meat directly over the pizza in small pieces, distributing it evenly.
- Sprinkle with mozzarella, then finish with Pecorino Romano.
- Drizzle lightly with extra virgin olive oil.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden underneath and the cheese is melted, bubbling, and lightly browned.
- Transfer the pizza to a cooling rack and let it rest for a few minutes before serving. Buon appetito!
