Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Broccoli Rabe	g
Lemon Juice	tbsp
Lemon Zest	tsp
Sun Dried Tomatoes	g
Tomato Sauce	g
Buffalo Mozzarella	g
Italian Seasoning	tsp
Fresh Basil
Olive Oil
Salt & Pepper to taste

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
5. Preheat the oven to 230ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
6. Trim broccoli by cutting off the bottom of the stalks. In a large steamer set over boiling water steam broccoli rabe, covered, until tender, about 5 minutes, and transfer to a platter.
7. Heat up the drizzle of olive oil in the pan, add cooked broccoli, lemon juice and zest and season with salt and pepper. Sautee for 3 minutes, until nicely coated with juices.
8. Mix the tomato sauce with Italian herbs, season with salt and pepper. Spread it on the pizza dough and on the edges of the dough sprinkle extra pepper. Place the dough in the oven and bake for about 15 minutes. Then take it out and spread over broccoli rabe and tomatoes, put it back in the oven and bake until golden brown.
9. After you take out the pizza, with your hand break mozzarella and spread pieces over the pizza and on top sprinkle with fresh basil.

More recipes on: www.beastfeast.eu