Rapini and Italian sausages pizza - Le Coup de Grâce
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    • Rapini and Italian sausages pizza

    Preparation :25 min Cooking :20 min
    Difficulty :medium
    Servings :1 medium pizza

    I love the taste of the rapini combined with the spicy notes of the Italian sausages! Throw that on a pizza with some cheese and you are in business!

    Ingredients

    • Olive oil
    • 4 cups rapinis, cut in 3
    • 4 garlic cloves, finely chopped
    • Meat from 3 spicy Italian sausages
    • 1 (450g) homemade pizza dough ball
    • Flour for dusting
    • 1/2 cup sharp cheddar, grated
    • 1/2 cup Gruyère cheese, grated
    • Garlic salt
    • Italian spices
    • Salt and ground pepper

    Preparation

    • Preheat the oven at 500°F.
    • In a big skillet at medium heat, add 2 tablespoons of olive oil followed by the rapinis and garlic. Stir and cook for 3-4 minutes.
    • Add the sausages meat and stir. Continue cooking for 4-5 minutes, or until meat it cooked, while breaking sausages in medium chunks. Season with pepper. Remove from heat and drain fat.
      On a floured working surface, roll out dough the thickness you like and place on a grill pan or on a greased pan. Add a small drizzle of olive oil and rub the dough with your fingers. Sprinkle the dough with garlic salt and Italian spices to taste.
    • Add the sausages mix and spread. Keep 4-5 pieces of rapini to place on top, this will add some color! Cover with cheese and add the last rapini pieces.
    • Place in the oven and cook for 10-12 minutes until crust is nicely golden!
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    Our wine stewards suggest

    +- 15$Adi Badenhorst Secateurs - Red blend 2013

    Everything that Adi Badenhorst touches is worth tasting. An original blend that is spicy and flavorful. Hard to resist!

    +- 30$Gerardo Cesari Bosan Ripasso 2013

    Ripasso are in some way derived from the creation of the Amarones, the big wines from Venecia. This one present a nice texture and fruit accents with charming spicy notes. Cheers!

    IPA, La Chouape

    The rapinis in this pizza need to be eaten along with a bitter beer with herbaceous notes. This IPA from St-Félicien will bring a bitterness like the one of this dish, while giving it resinous notes and light notes of citrus. Beer and pizza for the win!

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    Rapini and Italian sausages pizza

    • Preparation : 25 min
    • Cooking : 20 min
    • Servings : 1 medium pizza

    Ingredients

    • Olive oil
    • 4 cups rapinis, cut in 3
    • 4 garlic cloves, finely chopped
    • Meat from 3 spicy Italian sausages
    • 1 (450g) homemade pizza dough ball
    • Flour for dusting
    • 1/2 cup sharp cheddar, grated
    • 1/2 cup Gruyère cheese, grated
    • Garlic salt
    • Italian spices
    • Salt and ground pepper

    Preparation

    • Preheat the oven at 500°F.
    • In a big skillet at medium heat, add 2 tablespoons of olive oil followed by the rapinis and garlic. Stir and cook for 3-4 minutes.
    • Add the sausages meat and stir. Continue cooking for 4-5 minutes, or until meat it cooked, while breaking sausages in medium chunks. Season with pepper. Remove from heat and drain fat.
      On a floured working surface, roll out dough the thickness you like and place on a grill pan or on a greased pan. Add a small drizzle of olive oil and rub the dough with your fingers. Sprinkle the dough with garlic salt and Italian spices to taste.
    • Add the sausages mix and spread. Keep 4-5 pieces of rapini to place on top, this will add some color! Cover with cheese and add the last rapini pieces.
    • Place in the oven and cook for 10-12 minutes until crust is nicely golden!

    Innkeeper, drinks!

    +- 15$Adi Badenhorst Secateurs - Red blend 2013

    Everything that Adi Badenhorst touches is worth tasting. An original blend that is spicy and flavorful. Hard to resist!

    +- 30$Gerardo Cesari Bosan Ripasso 2013

    Ripasso are in some way derived from the creation of the Amarones, the big wines from Venecia. This one present a nice texture and fruit accents with charming spicy notes. Cheers!

    IPA, La Chouape

    The rapinis in this pizza need to be eaten along with a bitter beer with herbaceous notes. This IPA from St-Félicien will bring a bitterness like the one of this dish, while giving it resinous notes and light notes of citrus. Beer and pizza for the win!

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