Italian · Dinner
Sausage and Broccoli Rabe Pizza
Pizza Salsiccia e Friarielli
A Neapolitan pizza topped with crumbled Italian sausage and friarielli (Naples-style broccoli rabe wilted with garlic and chilli), bound with fior di latte mozzarella on a thick chewy Naples crust.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
680Calories
28gProtein
38gFat
58gCarbs
2gSugar
3gFiber
820mgSodium
65mgChol
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Instructions
1
Prep
Combine 300g tipo 00 flour, 4g instant yeast, and 0.5 tsp salt. Add 200ml lukewarm water and 2 tsp olive oil; mix and knead 6 minutes until smooth. Cover and rise 60 minutes at room temperature. Roughly cut 300g broccoli rabe, removing tough stems. Smash 4 garlic cloves. Remove casing from 200g Italian sausage. Tear 200g fior di latte mozzarella.
2
Saute
Heat 4 tbsp olive oil in a wide skillet over medium heat. Add smashed garlic and 0.5 tsp chilli flakes; cook 60 seconds until pale gold. Add broccoli rabe in handfuls, wilting each before adding more. Pour in 4 tbsp water and 0.25 tsp salt; cover and cook 4 minutes until tender. Uncover, cook 2 minutes more until liquid evaporates. Transfer to a plate.
3
Saute 2
In the same skillet over medium-high heat, brown 200g Italian sausage 6 minutes, breaking it up, until cooked through with crispy edges. Drain excess fat. Set aside.
4
Roast
Preheat oven to 250°C with a pizza stone on the middle rack for 20 minutes. Punch down dough and divide in half. Stretch each half on a floured board into a 26cm round, 6mm thick. Brush peels with 1 tbsp olive oil each; lift dough onto them.
5
Build
Scatter torn fior di latte evenly over each dough base, leaving a 2cm rim. Distribute sausage crumble evenly over cheese. Add friarielli in tufts across the tops.
6
Bake
Slide both pizzas onto the hot stone (or bake one at a time if space is limited; second pizza will take 12 minutes once first is removed). Bake 12 minutes until the rims are puffed and charred and cheese bubbles vigorously.
7
Finish and plate
Transfer pizzas to boards. Drizzle each with 1 tbsp olive oil and sprinkle each with 1 tbsp grated Pecorino Romano. Cut each into 6 wedges and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) tipo 00 flour
- 4g (0.14 oz) instant dry yeast
- 0.5 tsp fine sea salt
- 200ml (3/4 cup + 2 tbsp) lukewarm water
- 2 tsp olive oil
- 300g (10.6 oz) broccoli rabe
- 4 garlic cloves
- 0.5 tsp dried chilli flakes
- 4 tbsp olive oil
- 4 tbsp water
- 200g (7.1 oz) Italian sausage
- 200g (7.1 oz) fior di latte mozzarella
- 2 tbsp grated Pecorino Romano
- 2 tbsp olive oil