Dissolve the yeast and sugar in a little warm water. Add the flour, the remaining water, olive oil, and finally the salt. Knead until you have a smooth dough. Cover and let rise for 2–3 hours, until doubled in size.

In a skillet with olive oil, garlic, and crushed red pepper, sauté the blanched broccoli rabe for 10 minutes to let the flavors develop.

Crumble the sausage and brown it in a skillet without adding extra fat, until well browned.

Divide the dough in half. Roll out the first half and place it in a greased baking pan, leaving the edges high.

Cover with the other half of the dough, sealing the edges well. Poke the surface with a fork and brush with a little olive oil.

Bake in a conventional oven at 400°F (200°C) for about 30–35 minutes, until golden brown.