Olive Magazine
Sausage Pizza Recipe with Broccoli

White pizza with sausage and broccoli

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
    • + proving
  • Easy
  • Serves 4

Ditch the takeaway. These pizzas without tomato sauce are the best. Make your own pizza dough, then top with sausage, mozzarella, fennel and broccoli for a quick meal

Nutrition:
NutrientUnit
kcal558
fat23.5g
carbs62.1g
fibre4.5g
protein22.4g
salt2.5g
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Make this easy white pizza recipe, then check out our margherita pizza, Sicilian pizza, pizza bianca with smoked salmon and more impressive pizza recipes.

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.

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