Sausage & Broccoli Pizza
Serves 4
 |
| Sausage & Broccoli Pizza |
ingredients
• 3 Tbsp EVOO
• 1 lb fresh pizza dough
• 7 oz can diced tomatoes, drained
• 1 tomato, chopped
• 1 tomato, chopped
• 1/3 cup roughly chopped fresh basil
• 2/3 cup ricotta
• 2 cups shredded mozzarella
• 3 Tbsp fresh mint
• 2 each Hot & Mild Italian Sausages, casings removed
• 3 cloves garlic, thinly sliced
• 1 small head broccoli, chopped into bite size florets
• Kosher Salt & Freshly Cracked Black Pepper
directions
1. Put an inverted baking sheet on the lowest oven rack and preheat oven to 475ยบ. Line another inverted baking sheet with parchment, drizzle with 2 Tbsp olive oil. Form the dough into an 8" oval on the parchment; flip to coat with the oil. Drape with some plastic wrap, set aside.
2. Combine the tomatoes & basil in a bowl, set aside. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 tsp salt and a few pinches of pepper, set aside.
3. Heat the remaining 1 Tbsp EVOO in a skillet over medium high heat. Add the sausages, breaking up the meat as you cook into bite size pieces. Add the garlic during the last minute of cooking. Remove to a paper towel lined plate to drain. Add the broccoli and 1/2 cup water to the drippings in the skillet and cook for 5 minutes until broccoli is bright green and tender, yet still crisp.
4. Stretch the dough out using a wooden rolling pin; spoon most of the ricotta mixture on first, top with tomatoes, sausage and broccoli, then finish with remaining ricotta on top. Slide the pizza onto a baking sheet on the lowest rack in your oven. Bake until the crust is golden brown, about 20 minutes. Remove from the oven, let rest on a cutting board for 5 minutes, then slice and serve.
2. Combine the tomatoes & basil in a bowl, set aside. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 tsp salt and a few pinches of pepper, set aside.
3. Heat the remaining 1 Tbsp EVOO in a skillet over medium high heat. Add the sausages, breaking up the meat as you cook into bite size pieces. Add the garlic during the last minute of cooking. Remove to a paper towel lined plate to drain. Add the broccoli and 1/2 cup water to the drippings in the skillet and cook for 5 minutes until broccoli is bright green and tender, yet still crisp.
4. Stretch the dough out using a wooden rolling pin; spoon most of the ricotta mixture on first, top with tomatoes, sausage and broccoli, then finish with remaining ricotta on top. Slide the pizza onto a baking sheet on the lowest rack in your oven. Bake until the crust is golden brown, about 20 minutes. Remove from the oven, let rest on a cutting board for 5 minutes, then slice and serve.
Enjoy!
This recipe was adapted from Food Network Magazine.
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