A delicious gourmet pizza.


  • 1kg strong baker’s flour

  • 500ml water

  • 1/2 tspn dry yeast

  • 1-1/2 tbsp salt

  • 4-5 tbsp extra-virgin olive oil

  • 3 garlic cloves, bashed with the back of a knife

  • 4 pork and fennel sausages

  • 3-4 cups rapini (replace with cavolo nero or kale if rapini are unavailable)

  • 1 small chilli, sliced


  • 1.

    Start this recipe one day ahead. Put flour and water in a large bowl, add the yeast and mix with a wooden spoon or spatula until combined. Add the salt and, using oiled hands, massage it through the dough. You don’t need to knead the dough as such, simply fold it onto itself into a bowl, cover the bowl with plastic film and allow to slowly ferment at room temperature for 10-12 hours or until more than doubled in size.

  • 2.

    Knock down the air using floured hands (you will find that the dough is somewhat sticky) and roll back into a ball. At this point you have two choices: you can place the dough into a bowl, cover the bowl with film and leave it in the fridge to slow prove for up to 3 days. The longer the fermentation, the better the taste and the health benefits. Otherwise you can use the dough straight away.

  • 3.

    Heat up your oven to 220°C. In the meantime prepare the sausage and rapini topping. Heat up 2 tablespoons of olive oil in a medium-sized pan. Add 2 cloves of garlic and stir fry over high heat for 1 minute or until fragrant. Squeeze the sausage meat out of its casings and straight into the hot oil. Cook the meat over high heat, stirring occasionally for 2-3 minutes. Flatten it with a fork. When the sausage meat is turning golden, remove from the heat and set aside.

  • 4.

    Bring a large pot of salted water to the boil and blanch the rapini for 1-2 minutes or until wilted. In the meantime heat up the rest of the oil with 1 garlic clove and the chillie in the pan with the sausage juices.

  • 5.

    Add the cooked rapini to the hot oil and sautee over hight heat for 1-3 minutes.

  • 6.

    Turn off the heat and set aside. Flatten your dough with floured hands to shape a large rectangle. Place it onto an oven tray lined with baking paper (or two trays, depending on the size of your oven).

  • 7.

    Drizzle some extra-virgin olive oil and season with salt flakes and bake for about 20 minutes. After that time you will see that it is 3/4 of the way cooked. Take the tray out of the oven and top the pizza with the cooked sausage meat. Place back into the oven and finish baking for a further 10-15 minutes or until golden on top and crispy on the bottom. Take the tray out of the oven and top with the sautéed rapini.

  • 8.

    Serve hot.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1292kj
  • Fat Total 32g
  • Saturated Fat 7g
  • Protein 50g
  • Carbohydrate 193g
  • Sugar 1g
  • Sodium 1286mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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