White pizza with sausage and broccoli
- Preparation and cooking time
- Total time
- + proving
- Easy
- Serves 4
Ingredients
- 3 pork sausages, skinned (use Italian or well-flavoured ones such as cumberland)
- olive oil
- 2 cloves garlic, crushed
- ¼ tsp chilli flakes, plus a pinch
- ¼ tsp fennel seeds, plus a pinch
- 125g ricotta
- 5-6 stalks long stem broccoli, cut into pieces and blanched
- ½ × 125g ball mozzarella, sliced
- 25g parmesan, grated
DOUGH
- 300g strong white bread flour
- 1 tsp dried yeast
- 1 tsp sugar
- large pinch salt
Method
- STEP 1
Mix the dough ingredients together with 150-200ml warm water and the salt until you have a soft dough. Knead briefly, then leave for 1 hour or until doubled in size.
- STEP 2
Roll the sausagemeat into small balls. Heat 1 tbsp oil in a non-stick frying pan and cook the sausagemeat balls in batches until lightly golden. Transfer to a plate and add the garlic, chilli and fennel seeds to the pan and cook for 1 minute. Tip the garlic, chilli and fennel seeds into a bowl along with the ricotta and stir together with a little seasoning.
- STEP 3
Heat the oven to 240C/fan 220C/gas 9. Dust a surface with a little flour and thinly roll out the dough to make 2 pizzas, then transfer to baking trays or pizza stones. Spread the bases with the ricotta mixture, then scatter over the broccoli and meatballs, followed by the mozzarella and parmesan. Scatter with a pinch more chilli flakes and fennel seeds, plus some extra seasoning, then drizzle with a little more olive oil. Bake the pizzas for about 15 minutes until the base is crisp and golden and the topping is bubbling.