Fennel Sausage & Broccoli Pizza

Fennel Sausage & Broccoli Pizza

What to know?

  • 450 degrees
  • Easy
  • Pizza
  • 2
  • 20 mins
Method

Fennel sausage and broccoli rabe (or friarelli) are a classic Italian pizza topping. Here, we’ve swapped out the sometimes hard to find bitter friarelli for some charred and marinated tenderstem broccoli for this Gozney twist on a Naples classic .

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 Roccbox, 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.