Fennel Sausage & Broccoli Pizza
Fennel sausage and broccoli rabe is a classic, but we’ve given it a Gozney twist with charred, marinated tenderstem broccoli instead of friarelli.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 20 minutes + dough prep time
- Cook Time
- 2 minutes
Ingredients
- Makes
- 2 pizzas
Recommended Equipment
-
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Instructions
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Step 1
To make the fennel sausage, place the fennel seeds and chilli flakes into a pestle and mortar and grind to a powder. Add the salt and breadcrumbs and grind briefly to combine.
Step 2
Squeeze the sausages out of their skins into a bowl and add the spice mix. Scrunch together with your hands before covering and refrigerating until required. Place all the marinade ingredients in a bowl and toss the broccoli in a little oil in a separate bowl.
Step 3
Heat a cast iron pan in your Gozney oven, add the broccoli and cook for 2 minutes or until charring nicely then toss it straight into the marinade bowl mixing so it’s well coated. Leave to one side.
Step 4
Working with one dough ball at a time, open the dough ball into a pizza base and top with the mozzarella. Rip over half the sausage and add half the broccoli with a little of the marinade.
Step 5
Slide the made pizza onto a placement peel and bake in Roccbox for 90 seconds. Grate over a dusting of parmesan before getting stuck in.
