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  • Writer's pictureGina

Broccoli Rabe & Sausage Flatbread

AKA, my favorite pasta flatbread.

Seriously, the toppiong on this bad boy was inspired by my love of the dish-Orechiette and Broccoli Rabe with Sausage. A standard menu item at any Italian spot and one I repeatedly order and devour. #facts

I added some dollops of ricotta and some tomato sauce to add a bit of texture and more flavor points. What came out of the oven was nothing short of exceptional. I've honestly made this recipe at least 3 times in the past month!

The only prep is really cooking your broccoli rabe and sausage first, but at least I've created the recipe so that you do that in 1 pan! One less pot to scrub is cause for clapping in my house.

I think in the summer I may swap out the broccoli rabe for zucchini but for now, it's staying this way.

Which, if you ask me, is pretty darn delicious.


Broccoli Rabe & Sausage Flatbread

Servings: 4-6 appetizer or 2 for a meal


1 pack of 2 rectangular flatbreads, or 4 of the mini rectangles. I use Stonefire brand!

1 bunch broccoli rabe, rinsed, stems removed and chopped into large sections

3 Italian sausage links, casings removed

3/4 C whole milk ricotta cheese

1 C shredded mozzarella

1/2 C freshly grated parmigiano cheese

1/2 C marinara sauce or chopped cherry tomatoes would work

Extra Virgin Olive Oil

Kosher salt

Freshly cracked pepper

Hot pepper flakes, optional

  1. Preheat oven to 425 F and place pizza stone in oven to preheat as well

  2. Fill up a large deep sautè pan about 3/4 way up with water. Bring water to boil and once boiling, add broccoli rabe. Cook for about 4-6 minutes. Then, using a slotted spoon or colander, drain the broccoli rabe and place in an ice bath. (large bowl with water and ice)

  3. Squeeze out the water from the broccoli rabe, as much as you can! Place broccoli rabe aside

  4. Using the same sautè pan, heat about 1 TBS oil over medium flame. Add sausage and crumble it into about pea size pieces as it cooks. (use a wooden spatula here) Allow it to brown and cook through. Use slotted spoon to remove sausage to a separate plate

  5. Lay out your flatbread. Drizzle each one with about 1 TBS or 2 of olive oil. Then dollop some marinara or cherry tomatoes around each one. Sprinkle mozzarella around evenly. Top mozzarella with broccoli rabe roughly torn into pieces all around. Dollop little spoonfuls of ricotta around each flatbread next. Sprinkle sausage around. Top entire flatbreads with grated cheese, a good pinch of salt/pepper and some hot pepper flakes (if you're using). Finally, drizzle another 1-2 TBS olive oil atop each flatbread.

  6. Place on pizza stone or oven rack if you don't have stone. If using just rack, make sure to put foil on the next lower rack to catch drippings!

  7. Back for about 12-16 minutes or until edges are deep golden and cheese is browning

  8. Remove to platter, cut into triangles or pieces and enjoy!

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