White pizza with Broccolini, Fontina & Sausage

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Ingredients

  • 1 quantity proved pizza dough, at room temperature
  • semolina, polenta or flour, for dusting
  • 1 tablespoon olive oil
  • 250 g (9 oz) Italian sausage, casings removed, meat pinched into 3 cm ( inch) pieces
  • 1 bunch broccolini (baby broccoli), trimmed
  • 150 g ( oz) fontina, provolone piccante or asiago cheese, thinly sliced
  • 125 g ( oz) fresh mozzarella, drained, torn into pieces
  • 1 large garlic clove, thinly sliced
  • 1 teaspoon chilli flakes

Method

Preheat your oven to the highest temperature it will go (not fan forced) and place a pizza stone or a large metal baking tray on the middle rack. Use another baking tray covered with polenta, semolina or flour as a ‘pizza peel'. This acts as the ‘wheels’ to allow the pizza to slide onto the heated stone or metal tray.

To prepare the toppings, heat the olive oil in a non-stick frying pan over medium heat. Cook the sausage meat until lightly browned, then remove from the pan and set aside.

Meanwhile, cook the broccolini in a large saucepan of lightly salted water for 1 minute. Drain and refresh under cold water.

Divide the dough into 4 pieces and keep 3 covered with a clean tea towel (dish towel) while you make the first pizza. Don’t use a rolling pin to stretch the dough, only your fingers, thus ensuring the bubbles don’t get pressed out. If your dough is at room temperature it will stretch easily. Stretch the dough out on a work surface lightly dusted with flour into a 25 cm (10 inch) round, making sure the dough can move easily over the surface without sticking.

Transfer the stretched dough to the prepared pizza peel and scatter with one-quarter of each of the toppings: the sausage, broccolini, fontina and mozzarella cheese, garlic slices and chilli flakes. Slide onto the preheated pizza stone or hot baking tray and cook for 4-5 minutes or until crisp on the bottom.

If the oven is hotter at the back, turn the pizza halfway through cooking. Meanwhile, prepare the next pizza for cooking. Remove the cooked pizza from the oven and immediately pop the next one in.

Variations

To make a calzone, place the filling on one side of the stretched or rolled dough. Brush the edges with a little water and fold the dough over. Turn the edges over to seal like an empanada. Cut a small hole in the top for the steam to escape, then slide onto the preheated stone or tray and cook for 7-8 minutes.