Broccoli and Sausage Neapolitan Pizza
Broccoli and Sausage Neapolitan Pizza
Step into the heart of Naples with this Broccoli and Sausage Neapolitan Pizza, a delightful deviation from the classic Margherita that still honors the revered Neapolitan pizza tradition. This pizza marries the robust, savory notes of Italian sausage with the tender, slightly bitter bite of fresh broccoli rabe, creating a harmonious and deeply satisfying flavor profile. Each bite delivers the creamy richness of fresh mozzarella, a bright counterpoint of San Marzano tomato, and a beautiful char from the high-heat bake, characteristic of authentic Neapolitan pizza. The simplicity of using high-quality ingredients, baked rapidly in an extremely hot oven, results in a perfectly blistered, airy crust that is both tender and crisp. This Neapolitan specialty is more than just a meal; it's an experience, bringing the vibrant culinary heritage of Southern Italy right to your table. Perfect for family gatherings, a dinner party with friends, or a cozy night in, it's a testament to how few, excellent ingredients can transform into something truly extraordinary. Prepare to impress with this rustic yet refined classic, a superb addition to any pizza lover's repertoire.
- Preparation time
- 30 min
- Cooking time
- 10 min
- Total time
- 40 min
- Servings
- 2
Ingredients
- 2 pcs neapolitan pizza dough(250g each, proofed and at room temperature)
- 225g italian sausage(mild or spicy, casings removed crumbled)
- 225g broccoli rabe(trimmed and roughly chopped)
- 170g mozzarella cheese(fresh, low-moisture, torn into small pieces)
- 1 cup san marzano tomatoes(crushed, from a can)
- 2 pcs garlic(cloves, thinly sliced)
- 3 tbsp olive oil(extra virgin)
- 1/2 tsp red pepper flakes(optional)
- tsp salt(to taste; null)
Instructions
Preparation
- 1Preheat your pizza oven or home oven with a pizza stone/steel to its highest possible temperature (500-550°F / 260-290°C) for at least 45 minutes to an hour. This extreme heat is crucial for achieving the characteristic Neapolitan crust.
- 2In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the sausage aside.
- 3In the same skillet, add another tablespoon of olive oil. Add the sliced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Add the chopped broccoli rabe and a pinch of salt, sautéing for 3-5 minutes until tender-crisp. Remove from heat and set aside.
Assembly and Baking
- 1On a lightly floured surface or a lightly semolina-dusted pizza peel, gently stretch one Neapolitan pizza dough ball into a 10-12 inch round, leaving a slightly thicker edge for the crust. Avoid overworking the dough to maintain its airy structure.
- 2Spoon half of the crushed San Marzano tomatoes onto the stretched dough, spreading evenly but leaving the outer crust bare. Distribute half of the cooked Italian sausage, half of the sautéed broccoli rabe, and half of the torn mozzarella over the tomato base.
- 3Carefully slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 5-8 minutes, or until the crust is puffed and beautifully charred in spots, and the cheese is melted and bubbly. Cooking time will vary greatly depending on your oven's temperature.
- 4Remove the pizza from the oven, drizzle with a little extra virgin olive oil, and let it rest for a minute before slicing and serving. Repeat the process with the second dough ball and remaining toppings.
Nutrition Information
- Calories
- 850 kcal
- Protein
- 40 g
- Fat
- 45 g
- Carbs
- 70 g
| Nutrient | Per serving |
|---|---|
| Calories | 850 kcal |
| Protein | 40 g |
| Fat | 45 g |
| Carbs | 70 g |
Tips
- Prepare all your toppings (cook sausage, sauté broccoli rabe, tear cheese) before stretching the dough, as Neapolitan pizza cooks very quickly.