Olivia’s favourite food is pizza, but she really enjoys sausages and broccoli too, so we combined them together. (Sausages with broccoli is actually a very common dish in southern Italy; the broccoli used is the cime di rapa(rape tops), slightly bitter-tasting with lots of leaves, which are also cooked.) This pizza is highly nutritious and filling, and really a meal on its own.
|10g/1/4oz fresh yeast or 1 x 7g sachet of dried||1 garlic clove, finely chopped|
|1 1/2 cups lukewarm water||1/2 red chilli (optional), roughly chopped|
|3 1/2 cups strong plain (all-purpose bread) flour, plus extra to dust||9 ounces tender-stem broccoli, stems trimmed|
|2 teaspoons salt||9 ounces pork sausages, roughly chopped (skinless, if preferred)|
|dried breadcrumbs, flour or semolina, to dust||salt and freshly ground black pepper, to taste|
|3 tablespoons extra virgin olive oil, plus extra, to drizzle||400 gram can chopped plum tomatoes|
Dissolve the fresh yeast in the water (if you are using easy-blend/active dry yeast, just mix it in with the flour). Combine the flour and salt for the dough in a large bowl, then gradually add the dissolved yeast liquid (or dried yeast and water), mixing well to form a dough. Shape the dough into a ball, cover with a cloth and leave to rest for 5 minutes. Knead the dough for 10 minutes, until smooth and elastic, then split in half. Knead each piece for 2 minutes, then shape into a ball. Sprinkle some flour on a clean tea towel or baking sheet and place the dough on it. Cover with a slightly damp cloth and leave to rise in a warm place for at least 1 hour.
Preheat the oven to its highest setting. Sprinkle a little flour on a clean work surface and, using your fingers, spread a piece of dough into a circle roughly 28–30cm/11–12 inches in diameter. The dough must be very thin, but be careful not to tear it. Repeat with the other ball of dough. Sprinkle some breadcrumbs, flour or semolina over 2 large flat baking sheets and place the pizza bases on them.
If using the tomatoes, put them in a bowl, season with salt and pepper and a drizzle of extra virgin olive oil, and stir. Spoon the tomatoes over the pizza bases (if not using tomatoes, just drizzle the bases with extra virgin olive oil).
Heat the extra virgin olive oil in a large frying pan, add the garlic and chilli, if using, and sweat on a medium–high heat for a couple of minutes. Add the broccoli, sausage and salt to taste and sauté for 1 minute. Cover with a lid, reduce the heat to medium and cook for 15 minutes. Remove the sausage and broccoli from the heat. Put the tomatoes in a bowl, season with salt and pepper and a drizzle of extra virgin olive oil, and stir. Spoon the tomatoes over the pizza bases, then scatter with the sausages and broccoli and drizzle with extra virgin olive oil.
Reduce the oven to 220°C/425°F/gas mark 7 and bake the pizzas for about 8 minutes, or until cooked.
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