Deep-Dish Pizza With Italian Sausage And Broccoli Rabe Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

4 tablespoons unsalted butter, slightly softened

Salt and freshly ground black pepper

1/4 cup olive oil, plus more to oil the pans

3/4 pound hot Italian sausage links, casings removed

1/4 teaspoon red chili flakes

1/2 pound fontina cheese, coarsely grated

2 tablespoons olive oil

2 tablespoons finely chopped fresh basil leaves

2 cups warm water (90 degrees F)

4 tablespoons olive oil

3 cloves garlic, finely chopped

2 teaspoons finely chopped fresh oregano leaves

2 packages quick-rise dry yeast

4 teaspoons kosher salt

5 1/2 cups all-purpose flour

2 cloves garlic, finely chopped

1/4 cup vegetable oil

Sausage and Broccoli Rabe filling

1 large bunch broccoli rabe, washed and coarsely chopped

1/2 cup freshly grated Parmigiano-Reggiano

1 (32-ounce) can plum tomatoes coarsely chopped, no juice

Tomato Sauce

1/2 pound aged provolone, coarsely grated

1/2 cup yellow cornmeal

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