Equipment
* optional
Ingredients
Bulgur Rustica Dough
- 50 g bulgur wheat, fine or medium grind
- 100 ml boiling water
- 180 ml warm water, 40°C/105°F
- 7 g active dry yeast
- 5 g sugar
- 350 g bread flour
- 30 ml olive oil
- 8 g salt
Toppings
- 250 g italian sausage, raw
- 300 g broccoli rabe, trimmed
- 3 garlic, thinly sliced
- 200 g low-moisture mozzarella cheese, shredded
- 30 g pecorino romano, finely grated
- 30 ml olive oil
- 2 g red chili flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1739 kcal
- Protein
- 76 g
- Carbohydrates
- 159 g
- Fat
- 89 g
- Fiber
- 11 g
- Sugar
- 8 g
- Sodium
- 3186 mg
- Saturated Fat
- 29 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 43 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 160 mg
- Potassium
- 1064 mg
- Calcium
- 1135 mg
- Iron
- 17.4 mg
- Magnesium
- 164 mg
- Phosphorus
- 1181 mg
- Zinc
- 10.0 mg
- Vitamin A
- 520 mcg
- Vitamin C
- 33 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 8.0 mg
- Vitamin K
- 356 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 3.1 mcg
- Thiamin
- 2.22 mg
- Riboflavin
- 2.04 mg
- Niacin
- 25.4 mg
- Folate
- 577 mcg
- Water
- 421 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the dry bulgur wheat in a small bowl and pour the boiling water over it. Cover and let sit for 20-30 minutes until the water is absorbed and the grain is tender. Allow to cool to room temperature.
In a large mixing bowl, combine warm water (approx 40°C/105°F), sugar, and active dry yeast. Let stand for 5-10 minutes until foamy.
Add the cooled soaked bulgur, olive oil, and salt to the yeast mixture. Gradually mix in the bread flour until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic, though it will be slightly textured due to the grain.
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
While dough rises, bring a large pot of salted water to a boil. Blanch the broccoli rabe for 2 minutes, then drain and immediately rinse with cold water to stop cooking. Squeeze out excess moisture efficiently.
In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through (internal temp 74°C/165°F). Remove from heat.
Preheat your oven to its highest setting (usually 250°C-260°C / 500°F). If using a pizza stone, place it in the oven now.
Punch down the dough and divide into two balls. On a floured surface, stretch or roll each ball into a 30cm (12-inch) circle. The bulgur may make the edges slightly jagged; pinch any tears.
Brush the dough base generously with olive oil and scatter the sliced garlic. Top evenly with mozzarella, cooked sausage, and blanched broccoli rabe. Sprinkle with Pecorino Romano and chili flakes.
Bake pizzas one at a time for 10-12 minutes, or until the crust is golden brown and cheese is bubbling and slightly browned spots appear.
Chef's Notes
- Squeezing the broccoli rabe is crucial; excess water will ruin the dough's structural integrity.
- The bulgur adds a rustic texture similar to whole wheat but with a distinct chewiness; ensure it is cooled before adding to yeast to avoid killing the active culture.
- For a 'white pie' approach, skip tomato sauce entirely; the garlic oil and fat from the sausage provide ample moisture.
- If you lack a pizza stone, bake on an inverted heavy baking sheet preheated in the oven for better crust bottom heat.
Storage
Refrigerator: 3 days — Store slices in an airtight container. Reheat in a dry skillet or oven.
Freezer: 1 month — Wrap baked slices tightly in foil and plastic. Thaw before reheating.
Reheating: Reheat at 180°C/350°F for 5-7 minutes to restore crust crispness.
Troubleshooting
Pizza base is soggy
Cause: Broccoli rabe was not squeezed dry enough
Fix: Bake for 2-3 extra minutes on the lowest rack
Prevention: After blanching and rinsing, wring out the greens tightly in a clean towel
Dough is too heavy/dense
Cause: Bulgur wasn't fully hydrated before adding to flour
Fix: Cannot be fixed after baking
Prevention: Ensure bulgur soaks for the full time and is soft before mixing
Cultural Context
This pairing of 'salsiccia e friarielli' is a staple of Neapolitan cuisine, particularly in street food and sandwich culture. The addition of bulgur to the crust is a modern rustic variation, nodding to the ancient Roman use of cracked grains ('puls') in early breads.
