Friarielli Broccoli Pizza Recipe
by Nicola Lando
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Easy
Frying pan pizzas are a quick and efficient way of making wonderfully crisp, puffy-based pizzas at home. Here we've topped it with crumbled sausage meat and friarielli broccoli.
To make the pizza dough and pizza sauce, follow our recipe here
Ingredients for friarielli broccoli pizza Serves: 1
- 2 tsp cooking oil
- 1 sausage
- ¼ San Marzano tomato sauce recipe (see above)
- 50g friarielli broccoli
- 40g mozzarella
Method for friarielli broccoli pizza
- Make the pizza dough and tomato sauce following the instructions above.
- For the toppings, cut a slit down the length of the sausage and peel away the skin. Pour the cooking oil into a small frying pan, and add the sausage meat. Cook over a medium heat, breaking up the meat as it fries – you should end up with just-cooked ‘sausage mince’.
- Stretch your pizza base into a circle, keeping it thinner in the centre, and with more of a lip at the edges. Place onto a preheated oven-safe frying pan. Spread the tomato sauce, then top with the friarielli broccoli, cooked sausage meat and torn mozzarella.
- Cook under a searingly hot grill for 6-10 minutes until the crust is golden brown and the topping is bubbling.
About the author
Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
