Friarielli Broccoli Pizza
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.
Shop all Italian ingredients, and try our classic margherita pizza recipe.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
