Lucciariello (Broccoli and Sausage Pie)

• 1 recipe pizza dough (see above)
• 12 ounces broccoli
• 4 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon red pepper flakes
• 4 Italian butcher sausages or coarse-cut pork sausages
• 2 large ripe tomatoes
• salt and pepper

1. Preheat oven to 425 degrees.
2. Divide the dough into two parts, one slightly larger than the other.
3. Roll out the larger piece into a 12-inch circle and let it rise on a flat oiled pizza tin.
4. Roll out the second piece into a slightly smaller circle and leave it on a floured work surface.
5. Trim the broccoli, cook in salted boiling water until almost tender, drain and chop into pieces the size of small walnuts.
6. In a saute or frying pan, heat two tablespoons of the olive oil and warm the garlic, sliced, and the red pepper flakes.
7. Do not let these burn.
8. Add the broccoli and turn it until it has absorbed the flavors.
9. In another pan, heat another tablespoon of oil and gently brown the sausages, skinned and crumbled into small pieces.
10. Mix the broccoli and cooked sausage, taste to check the seasoning and let the mixture cool.
11. Spread the filling over the larger circle of dough, leaving a border around the edge.
12. Peel and thinly slice the tomatoes and arrange them over the filling, then salt and pepper to taste.
13. Take the smaller circle of dough and place it on top of the filling.
14. Bring the edges of the bottom circle up and over the top circle, pinching them together to tightly seal.
15. Paint on the remaining olive oil and bake for 20 to 25 minutes until the crust is golden and crisp.

recipe pizza, broccoli, olive oil, garlic, red pepper, italian butcher sausages, tomatoes, salt

Taken from cooking.nytimes.com/recipes/3149 (may not work)