Pizza Salsiccia e Friarielli

Name: Pizza Salsiccia e Friarielli
Prep time: 34 min
Cook time: 52 min
Total time: 86 min
Yield: 4 servings
Cuisine: Italian (Neapolitan)
Ingredients: 500 g Ready-made pizza dough; 300 g whole peeled San Marzano tomatoes; 3 Garlic cloves; 0.5 tsp crushed red pepper flakes; 6 g Fine sea salt; 250 g low-moisture mozzarella; 200 g Italian fennel sausage; 200 g Broccoli rabe; 20 ml Extra-virgin olive oil; 1 tbsp semolina; 20 g Pecorino Romano cheese

Italian

Jump to Recipe

86 minutes

4 people

Hardover 60 min or 12+ steps

86 min · 9 steps

Hard: over 60 min or 12+ steps

830 kcalper person

Protein 38g

Carbs 76g

Fats 38g

About this dish

A Naples pairing built around bitter greens standing up to rich crumbled sausage — the broccoli rabe wilted with garlic and chilli, so it seasons the pizza rather than just sitting on top of it.

Allergy Info

Dairy, Gluten

Diet Info

Meat

Before you start

Ready-made is fine, or make your own.

72-Hour Cold-Ferment Pizza Dough500 gstart 3 days aheadMake your own
Same-Day Pizza Dough500 gstart 2 hours aheadMake your own

Ingredients

Fresh Produce

Garlic clovesminced3
Broccoli rabetrimmed and roughly chopped200 g

Meat & Poultry

Italian fennel sausagecasings removed200 g

Dairy & Eggs

low-moisture mozzarellacoarsely grated250 g
Pecorino Romano cheesefinely grated, to finish20 g

Tins & Jars

whole peeled San Marzano tomatoesdrained300 g

Dried Goods

Ready-made pizza doughat room temperature500 g
semolinafor launching1 tbsp

Spices & Seasonings

crushed red pepper flakes0.5 tsp
Fine sea saltfor the sauce6 g

Oils & Condiments

Extra-virgin olive oilfor cooking the sausage and broccoli rabe20 ml

Utensils

Pizza stone
Pizza peel
Skillet
Meat thermometer
Pizza cutter

Method

Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.

Approx. 20 minutes

Crush the drained tomatoes by hand, then stir in half the garlic, the chilli flakes and salt. Set the sauce aside uncooked.

Approx. 5 minutes

Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.

Approx. 30 minutes

Cook the sausage in a skillet over medium-high heat, breaking it into crumbles, for 6 to 7 minutes until browned and cooked to an internal temperature of 71°C — verify with a meat thermometer. Transfer to a plate.

Approx. 7 minutes

In the same skillet, cook the broccoli rabe with the olive oil and remaining garlic for 3 to 4 minutes until wilted and tender.

Approx. 4 minutes

Stretch one dough ball on a semolina-dusted peel into a 30cm round.

Approx. 4 minutes

Spread the sauce over the base, scatter over the mozzarella, then top with the cooked sausage and broccoli rabe.

Approx. 3 minutes

Bake for 9 to 11 minutes until the crust is charred and the cheese is bubbling.

Approx. 11 minutes

Scatter with pecorino, rest for 2 minutes, then slice. Repeat with the second dough ball and remaining toppings.

Approx. 2 minutes