Rapini and Italian sausages pizza - Le Coup de Grâce

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!
Created with Sketch. COOK MODE

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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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