Broccoli Rabe and Sausage Pizza

• 1 cup lukewarm water
• 2 tablespoons granulated yeast
• 1/4 teaspoon sugar
• 2 1/4 cups all-purpose white flour (about 12 ounces)
• 1/4 cup bulgur wheat
• 2 tablespoons virgin olive oil
• 1/2 teaspoons salt
• 2 hot Italian sausages (about 8 ounces total), cut into 1/2-inch slices
• 4 tablespoons olive oil
• 6 cloves garlic, peeled and sliced (2 tablespoons)
• 1/4 teaspoon red pepper flakes
• 1 pound broccoli rabe, washed, stem tips peeled if tough, and cut into 2-inch pieces (about 10 cups)
• 1/4 teaspoon salt

1. To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface.
2. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
3. With the remaining teaspoon of oil, lightly grease the inside of large bowl.
4. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides.
5. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
6. Meanwhile, prepare the pizza topping.
7. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes.
8. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds.
9. Mix in the broccoli rabe, still wet from washing.
10. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted.
11. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
12. When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick.
13. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough.
14. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
15. Preheat oven to 400 degrees.
16. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown.
17. Cut into wedges and serve.

water, yeast, sugar, allpurpose, bulgur wheat, virgin olive oil, salt, olive oil, garlic, red pepper, broccoli rabe, salt

Taken from cooking.nytimes.com/recipes/6386 (may not work)