La pizza di Olivia

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.

La pizza di Olivia

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    Ingredients

    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

    directions

    Total:
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    • 1

      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.

    • 2

      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.

    • 3

      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).

    • 4

      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.

    • 5

      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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