Dive into the rustic flavors of Naples with our Pizza Salsiccia e Friarielli, a perfect harmony of spicy Italian sausage and sautéed rapini on a bed of rich tomato sauce and gooey mozzarella, all atop a crispy crust. Ideal for those who crave a pizza with a twist, this dish brings a unique combination of flavors that will tantalize your taste buds. Whether you’re a fan of Italian cuisine or just looking for a delicious new pizza recipe, our Pizza Salsiccia e Friarielli will surely impress. Join our food blog as we explore this traditional Neapolitan favorite, offering step-by-step guidance to recreate this savory, mouthwatering delight at home.
AuthorJulia ForesekCategoryItalian, Pizza & BreadDifficultyBeginnerPrepare the Dough:
Mix warm water, sugar, and yeast in a bowl. Let it sit until frothy, about 5-10 minutes.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, and mix to form a dough.
Knead the dough on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let it rise for 1-2 hours, until doubled.
Preheat the Oven:
Place a pizza stone or inverted baking sheet in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Prepare the Toppings:
In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add the sausage, breaking it into pieces, and cook until browned.
Add the chopped friarielli, season with salt, pepper, and chili flakes (if using), and sauté until the greens are tender and the sausage is cooked through.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Distribute the mozzarella evenly over the dough. Top with the sausage and friarielli mixture.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.
Serve
Serve:
Remove the pizza from the oven, let it cool for a few minutes, then slice and serve.
Ingredients
Directions
Prepare the Dough:
Mix warm water, sugar, and yeast in a bowl. Let it sit until frothy, about 5-10 minutes.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, and mix to form a dough.
Knead the dough on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let it rise for 1-2 hours, until doubled.
Preheat the Oven:
Place a pizza stone or inverted baking sheet in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Prepare the Toppings:
In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add the sausage, breaking it into pieces, and cook until browned.
Add the chopped friarielli, season with salt, pepper, and chili flakes (if using), and sauté until the greens are tender and the sausage is cooked through.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Distribute the mozzarella evenly over the dough. Top with the sausage and friarielli mixture.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.
Serve
Serve:
Remove the pizza from the oven, let it cool for a few minutes, then slice and serve.
Perfect Wine Pairing:
A robust red wine, such as Aglianico, complements the sausage’s bold flavors and the friarielli’s bitterness. If you prefer white wine, a full-bodied Fiano di Avellino offers a nice balance with its fruity and floral notes, refreshingly contrasting the savory toppings.
