Source: Wisconsin Milk Marketing Board
Wisconsin sharp provolone, mozzarella and parmesan cheeses balance the heat of spicy Italian sausage in this loaded pie.
1 prepared/proofed dough or parbaked crust for 14-16-in. pizza
2 tbsp. garlic-infused olive oil, divided
2-3 links (6 oz.) hot Italian or fennel sausage, crumbled (or sliced) and cooked
1 bunch (6-8 oz.) Broccolini™ or broccoli rabe, half of stem-lenghs removed, steamed and shocked in ice water
3/4 cup (6 oz.) cooked or canned chickpeas or garbanzo beans, drained
1/2 tsp. crushed red pepper flakes
Salt and pepper to taste
1 cup (4 oz.) Wisconsin sharp provolone cheese, shredded
1 cup (4 oz.) Wisconsin mozzarella cheese, shredded
1 1/2 oz. Wisconsin parmesan cheese, shaved
- Brush prepared dough with 1 tablespoon olive oil. Toss sausage, Broccolini/rabe and garbanzo beans in remaining garlic oil. Season with red pepper flakes, salt and pepper.
- Place half the provolone and mozzarella on the oiled dough. Arrange sausage mixture over cheese.
- Top with remaining shredded provolone and mozzarella.
- Bake about 10 minutes (for fresh dough) or until crust is lightly browned and cheese is melted and bubbly. Remove from oven and place shaved parmesan over.