Fennel Sausage & Broccoli Pizza
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.
- Prep Time
- PT2M
- Cook Time
- PT20M
Ingredients
Instructions
Prevent your screen from going dark as you follow along.
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.
