Game Day Pizza
Game Day Pizza
Provided by: Evan Kleiman
Meat lovers rejoice - this is your pie. The bold flavors of rapini and sausage are mellowed by sweet onion and rich fontina cheese.
- 1 small bunch rapini, stems trimmed, coarsely chopped
- 2 cloves galic, peeled and minced
- pinch of chile flakes
- 1 cup water
- 2 tablespoons olive oil
- 1/4 onion peeled and sliced
- 1/2 cooked Italian sausage, hot ro sweet, coarsely chopped
- 2 ounces fontina cheese, sliced
- Grated Parmesan cheese for sprinkling
- Pizza Dough
- Preheat the oven to 450 F.
- Braise the rapini in a covered pan with the olive oil, garlic, chile flakes, salt to taste and 1 cup water until it is tender. Drain rapini and let cool.
- Make Caramelized Onions: Combine the sliced onions in a small saute pan with olive oil and a pinch of salt. Cover pan and cook over medium heat until onions wilt, lifting lid occasionally to give the onions a stir. When onions are completely wilted, remove lid and continue cooking over low heat, allowing the onions to take on color. Stir frequently until onions are golden brown and sweet, approximately 15 minutes. Set aside until ready to make pizza.
- Shape pizza and place on well-floured wood peel. Scatter caramelized onions over dough. Squeeze rapini of excess water then place atop dough. Scatter the sausage over the rapini ,then place pieces of sliced fontina over all. Sprinkle with Parmesan cheese.
- Gently shake the peel back and forth to make sure the pizza isn't stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel like a large spatula, quickly slide the pizza onto the preheated stone. Bake until the edges are golden with a few dark spots, approximately 8 or 9 minutes. When pizza is done take it off the stone with a large metal spatula.
- Make ahead: Caramelized onions keep, covered and chilled, 1 week.
- Related Recipe: Pizza Dough