Main dishes , Pizzas & salty tarts , Sausages

Rapini and Italian sausages pizza

Name: Rapini and Italian sausages pizza
Prep time: 25 min
Cook time: 20 min
Yield: 1 medium pizza
Cuisine: Québécoise
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 25 min
Cooking 20 min
Servings 1 medium pizza
Freezing Absolutely

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Ingredients
Preparation
Comments

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!

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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

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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!

Our sommeliers suggest

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! See the product

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! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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