Fennel sausage and broccoli rabe (or friarelli) are a classic Italian pizza topping. Here, we’ve swapped out the sometimes hard to find bitter friarelli for some charred and marinated tenderstem broccoli for this Gozney twist on a Naples classic.
Fennel Sausage & Broccoli Pizza
To make the fennel sausage, place the fennel seeds and chilli flakes into a pestle and mortar and grind to a powder. Add the salt and breadcrumbs and grind briefly to combine.
Squeeze the sausages out of their skins into a bowl and add the spice mix. Scrunch together with your hands before covering and refrigerating until required. Place all the marinade ingredients in a bowl and toss the broccoli in a little oil in a separate bowl.
Heat a cast iron pan in Roccbox, add the broccoli and cook for 2 minutes or until charring nicely then toss it straight into the marinade bowl mixing so it’s well coated. Leave to one side.
Working with one dough ball at a time, open the dough ball into a pizza base and top with the mozzarella. Rip over half the sausage and add half the broccoli with a little of the marinade.
Slide the made pizza onto a placement peel and bake in Roccbox for 90 seconds. Grate over a dusting of parmesan before getting stuck in.
For the fennel sausage;
3 Good Quality Pork Sausages
1 Tbsp Fennel Seeds
Pinch Chilli Flakes
1 Tsp Breadcrumbs
For the broccoli;
200g Tenderstem Broccoli
½ Red Chilli, diced
1 Clove Garlic, grated
1 Tbsp Red Wine Vinegar
3 Tbsp Olive Oil
For each pizza;
2 Sourdough Dough Balls
Parmesan to finish