2 hot Italian sausages (approx. 250 g), casing removed
1 bunch rapini, trimmed
30 mL (2 tbsp) capers, drained
250–300 g pizza dough
30 mL (2 tbsp) olive oil
15 mL (1 tbsp) sesame seeds
Directions
Preheat oven to 260°C (500°F). Place a 25 cm (10-inch) cast iron skillet in the oven to heat.
In a small saucepan, combine cream and garlic. Bring to a gentle simmer over medium heat. Cook 45–60 minutes, stirring occasionally, until reduced by two-thirds and thick enough to coat the back of a spoon. Remove garlic if desired. Season lightly with salt.
Meanwhile, crumble sausage into a frying pan. Cook over medium-high heat until golden and fully cooked to 71°C (160°F) internal temperature. Transfer to a plate and reserve.
Bring a small pot of salted water to a boil. Blanch rapini 30 seconds. Transfer immediately to an ice bath. Drain and dry thoroughly with kitchen towel. Roughly chop.
On a lightly floured surface, stretch dough into a rough 25 cm (10-inch) circle.
Carefully remove the preheated skillet from the oven and place on a heat-safe surface.
Working quickly, lay the dough into the hot skillet. Spread with garlic cream, leaving a small border. Top with sausage, rapini, and capers.
Brush the exposed crust with olive oil. Sprinkle sesame seeds evenly around the edge.
Return skillet to the oven. Bake 10–12 minutes, until crust is golden brown, crisp on the bottom, and toppings are bubbling.
