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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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.