Sausage & Broccolini Recipe

Preheat

If using a pizza oven, preheat to 750–900°F (400–485°C). If using a home oven, place a pizza stone or steel on the highest rack and preheat to the maximum temperature (500–550°F / 260–290°C) for at least 45 minutes.

Dust a pizza peel or an inverted baking sheet with semolina or cornmeal. Lightly oil the working surface and your hands with 1 tablespoon of extra-virgin olive oil to prevent sticking. Stretch the dough ball into a 10–12 inch (25–30 cm) round, forming a slightly thicker rim (cornicione) while keeping the center thin. Avoid knocking out all the gas from the edge.

Prepare quick sauce

In a small bowl, combine the crushed tomatoes, minced garlic (2 cloves), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to homogenize. This sauce is intentionally simple for Neapolitan style — bright and lightly seasoned.

Tear or slice the fresh mozzarella into small pieces and pat dry on paper towel to remove excess moisture. Place mozzarella within easy reach for topping.

Cook the sausage

Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil. Crumble the sausage into the pan and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Season lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from the pan and set aside, reserving any rendered fat in the pan.

Blanch and sauté broccolini

Bring a small pot of salted water to a boil. Blanch broccolini for 30–45 seconds until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. In the same skillet used for sausage (add a little oil if pan is dry), heat over medium heat, add the sliced garlic and red pepper flakes and cook until fragrant but not browned, about 30 seconds. Add the blanched broccolini and sauté for 1–2 minutes to combine flavors. Season with a pinch of salt and pepper. Remove from heat.

Assemble the pizza

On the stretched dough, spread 1/2 to 2/3 cup of the tomato sauce thinly over the center, leaving a 1-inch rim. Distribute the torn mozzarella evenly over the sauce. Scatter the cooked sausage in small pieces across the pie. Arrange broccolini and sliced garlic evenly, leaving some gaps so the center cooks quickly. Sprinkle 2 tablespoons grated Pecorino Romano over the toppings and drizzle the remaining 1 tablespoon olive oil lightly over the pizza.

Slide the pizza onto the preheated stone/steel or into the pizza oven. Bake until the crust is blistered and charred in spots, and the cheese is bubbly, 90 seconds–3 minutes in a high-temperature pizza oven, or 6–9 minutes in a home oven at maximum heat. Rotate the pizza halfway through baking if using a home oven for even browning.

Remove the pizza from the oven. Immediately sprinkle the remaining 1 tablespoon Pecorino Romano and torn basil leaves on top. If desired, finish with a light drizzle of extra-virgin olive oil and a small pinch of flaky sea salt to taste. Let rest 1–2 minutes, slice, and serve.