White pizza with sausage and broccoli
- Preparation and cooking time
- Total time
- + proving
- Easy
- Serves 4
Skip to ingredients
- 3 pork sausagesskinned (use Italian or well-flavoured ones such as cumberland)
- olive oil
- 2 cloves garliccrushed
- ¼ tsp chilli flakesplus a pinch
- ¼ tsp fennel seedsplus a pinch
- 125g ricotta
- 5-6 stalks long stem broccolicut into pieces and blanched
- ½ × 125g ball mozzarellasliced
- 25g parmesangrated
DOUGH
- 300g strong white bread flour
- 1 tsp dried yeast
- 1 tsp sugar
- large pinch salt
Nutrition: per serving
- kcal558
- fat23.5g
- carbs62.1g
- fibre4.5g
- protein22.4g
- salt2.5g
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.
