Rapini and Italian sausages pizza

Rapini and Italian sausages pizza
  • Preparation 25 min
  • Cooking 20 min
  • Servings 1 medium pizza
  • Freezing Absolutely

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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Rapini and Italian sausages pizza

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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

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 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
Rapini and Italian sausages pizza
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

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