fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande
panier-menu
    • logo-X

    Rapini and Italian sausages pizza

    cadran
    Preparation :25 min Cooking :20 min
    couteau
    Difficulty :medium
    chapeau-chef
    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!
    icon/cookmode2svg Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    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!

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Manhattan striploin steaks with chimichurri sauce
    Preparation : 3h25 min
    Cooking : 8 min
    See recipe
    Maple mustard pork ribs
    Preparation : 14 min
    Cooking : 4h15 min
    See recipe
    Turkey and bacon meatballs
    Preparation : 10 min
    Cooking : 20 min
    fermer la fiche

    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!

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top