2024 Perfect Your Pizza Finalist: Lisa Keys’s “Philly-Style Broccoli Rabe and Porchetta Pizza”

My Philly Style Porchetta Pizza is inspired by my favorite sandwich; the famous Philadelphia broccoli rabe and provolone porchetta sandwich made by DiNic’s in the Reading Terminal. The old-world Italian flavors of both the sandwich and my pizza pair well with the refreshing acidity of Coppola Diamond Collection Pinot Grigio.

Pairs With

2022

Diamond Collection Pinot Grigio

A crisp vibrant wine with flavors of orange blossom, grapefruit, lime and a natural acidity

Price

$18.00

Member Price

$16.20

Diamond Collection Pinot Grigio quantity

Add to cart

Ingredients

• ¼ pound loose sweet Italian fennel sausage, (no casing)
• 1 small bunch broccoli rabe (rapini), stems trimmed, chopped (2 cups)
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, grated
• 1/8 teaspoon crushed red pepper flakes
• ¼ teaspoon kosher salt
• 1 small fennel bulb, cored, thinly sliced (1 cup)
• 1 sweet onion, thinly sliced (1 cup)
• ¼ teaspoon kosher salt
• ¼ teaspoon sugar
• 2 tablespoons Francis Coppola Diamond Collection Pinot Grigio
• Fresh pizza dough for 1 (10-inch pizza), recipe follows
• Semolina flour for dusting pizza peel
• 2 ounces fontina cheese, small dice
• 2 ounces Italian aged provolone cheese, shredded
• 2 tablespoons grated parmesan Reggiano cheese

Directions

1. Heat pizza oven.
2. In large skillet, over medium-high heat, cook sausage, stirring for 1 to 2 minutes, or until fully cooked; transfer to a plate.
3. In same skillet, over medium heat, add 1 tablespoon olive oil. Add garlic and crushed red pepper; cook just until garlic begins to turn golden. Add broccoli rabe, stirring, until coated with garlic and oil and tender. Season with ¼ teaspoon salt; transfer to plate.
4. Add remaining 1 tablespoon of olive oil to same skillet. Add fennel and onions. Cover and cook about 10 minutes or until vegetables have softened, stirring, occasionally. Remove cover and add salt, sugar and ground fennel; continue cooking until vegetables are caramelized. Add wine, stirring up any browned bits on bottom of pan; continue cooking until wine has evaporated. Remove from heat and set aside.
5. Shape dough into a 10-inch round. Spread some semolina on the pizza peel; arrange dough on top making sure it can move around the peel and not stick.
6. Sprinkle the fontina cheese and half the provolone evenly over dough. Top with fennel-onion mixture and remaining provolone. Scatter sausage and then broccoli rabe evenly on top.
7. Slide pizza into pizza oven and bake, turning, until crust is golden brown and crisp and cheese is melted. Remove from oven to cutting surface.
8. Sprinkle with parmesan.

Pizza Crust Recipe

Ingredients

• 2 cups minus 1 tablespoon 00 flour
• 1 tablespoon sprouted spelt flour
• 1 teaspoon fine sea salt
• 1 teaspoon packed brown sugar
• 1/8 teaspoon rapid rise yeast
• 3/4 cup warm water (115°F)
• Extra-virgin olive oil for greasing dough container

Directions

1. In large bowl, stir all the ingredients except olive oil together forming a rough but well-mixed dough. Cover and let dough rise at room temperature for at least 12 to 24 hours.
2. Divide dough in half and shape into a tight ball. Place 1 dough ball into a lightly greased container. Cover and let rise 45 to 60 minutes.
3. Wrap and chill/freeze remaining dough ball for another use.
4. To assemble pizza, transfer dough ball to a well-floured work surface.
5. Using your fingertips, gently press from the center of the dough working towards the edge to form a thicker crust edge. Stretch the dough to 10-inches.