Sausage & Broccoli Grilled Pizza

Celebrate Cabot’s wide array of shredded cheeses along with their Greek yogurt in this grilled pizza that is perfect for when you don’t want to turn on the oven. Spicy Italian sausage, peppery greens and a homemade ranch dressing ties everything together for a new take on a classic meal.

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Grilled Broccoli Rabe & Sausage Pizza with Lemon Herb Yogurt

Servings: 2–4

Prep Time: 20 minutes

Cook Time: 35 minutes

Print the Recipe

Your Chef will lead you through all the techniques, so prepping ahead of class is optional.

Ingredients

• For the Dough
  • 2/3 cup warm water (95°F–110°F)
  • 2 ¼ teaspoons (1/4 ounce) active dry yeast
  • 1 teaspoon honey
  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoons kosher salt
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
• For the Toppings
  • 6 ounces (about 1 bunch) broccoli rabe
  • 4 ounces hot or mild Italian sausage
  • 1/3 cup Cabot plain Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, minced or grated
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 cup Cabot shredded Seriously Sharp Cheddar cheese (or preferred cheese)
  • Olive oil, as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

1. Make the dough: In a large bowl combine warm water, yeast, and honey. Let sit 5 minutes until foamy.
2. Add flour, salt, and olive oil. Stir until shaggy, then knead on a floured surface about 7 minutes until smooth (or 5–7 minutes with a dough hook).
3. Place dough in a lightly oiled bowl, turn to coat, cover, and proof 25–30 minutes until nearly doubled.
4. Cook the sausage: Heat half of the grill to high. Place a cast-iron or heavy-bottomed pan on the grill. Add sausage and cook 8–10 minutes, breaking into small pieces, until caramelized and cooked through. Remove from heat.
5. Grill the broccoli rabe: Toss with olive oil, salt, and pepper. Grill about 5 minutes until tender and lightly charred, flipping halfway. Roughly chop into bite-sized pieces.
6. Make the yogurt sauce: Stir together yogurt, lemon juice, garlic, dill, chives, and a pinch of salt. Adjust seasoning with more salt or lemon as needed.
7. Shape the dough: Turn dough onto a floured surface and divide in half. Shape each into a round and roll to ¼-inch thickness. Place each on floured parchment paper.
8. Grill the crusts: Transfer one dough round directly onto hot grill grates. Cook about 45 seconds until bubbles form and bottom browns. Rotate and cook 1–2 more minutes until charred in spots. Flip, brush cooked side with olive oil, and cook 2–3 minutes more. Flip again and remove to a peel or board, browned side down. Repeat with second dough.
9. Top the pizzas: Spread 1½–2 tablespoons yogurt sauce on each crust. Evenly distribute sausage and broccoli rabe. Sprinkle with shredded cheese.
10. Slide pizzas onto cooler grill area. Cover and cook 2–5 minutes until cheese is melted and bubbly, rotating as needed.
11. Serve: Let rest 2 minutes before slicing. Serve with extra yogurt sauce on the side if desired.

Homemade | homemadecooking.com