Broccoli Rabe Flat Bread

Chef's notes

Flatbread shaped pizza dough is topped with prepared broccoli rabi, Italian sausage, slow simmered garlic in seasoned olive oil, chicken broth, and shredded Italian cheese mix.

Recipe will accommodate two flatbreads formed from one pound of dough.

Pete's Garlic and Infused Olive Oil adds robust deep flavors.

Finished flat breads are versatile, unexpected, and remarkably tasty.

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Ingredients

Pete's Garlic Oil

1/2 cup olive oil
5 garlic cloves with skin
½ tsp dry rosemary needles
½ tsp dry sage
¼ tsp Kosher salt
pinch red pepper flakes

Broccoli Rabe and Sausage Topping

1-pound bunch broccoli rabe
1 13.5 oz. can chicken broth
1/2-pound mild Italian sausage meat without casing
2 cups shredded Italian cheese mix divided in half
1/4 teaspoon red pepper flakes

Flatbread Dough

2 shaped flatbread dough from 1 16 oz. pizza dough ball

Note: review Dough Basics in Overview of Pizza and Flatbread

Instructions

Pete’s Garlic oil

Earlier, remove rough garlic tips. Half cloves lengthwise, retain skins. Place in narrow butter melting pot. Add all additional garlic oil ingredients.
Bring oil to a very gentle simmer being careful not to burn. Garlic oil is ready when garlic is lightly tanned and softened, 2 to 3 hours. Discard released skins.
When ready to prepare topping, preheat oven to 525° direct heat (not convection).

Topping

Mash pot roasted garlic cloves in a saucer. Set aside.
Rinse Rabi. Trim stems and any wilted leaves. Chop entire head into 1 1/2-inch pieces.
Bring chicken broth to a boil in a pot large enough to hold all ingredients. Boil rabi until their thickest stalks are just tender, about 3 minutes. Remove with a slotted spoon, also set aside.
Add sausage meat to the remaining hot chicken broth. Chop with the edge of a spatula while cooking. Lower heat when broth is mostly evaporated. Add mashed garlic, 2 tablespoons of pot infused garlic oil, rabe, and 1 cup of shredded cheeses. Toss until incorporated and cheese mix begin to melt. Remove from heat.

Flatbreads

Form 2 flatbreads from a pound of pizza dough. Place both on a lightly oiled and cornmeal dusted cookie sheets with sides.

Assemble

Stir rabi mixture. Spread half on each flatbread within 3/4 inch of edges. Sprinkle tops with remaining cup of shredded cheese mix. Lightly drizzle with garlic oil.
Place in the middle of the preheated oven. Flatbreads are ready when cheese is melted, top and bottoms are lightly browned, about 8-10 minutes (check sooner).

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Broccoli Rabe Flat Bread