Broccoli and sausage pizza

The broccoli is raw when it goes on but shaved really thinly so you get some deliciously charred edges with some tender crispness.

Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 100 ml creme fraiche
• 2 tbsp grated parmesan
• ½ tsp chilli flakes
• ½ tsp dried oregano
• 150 g mozzarella, thinly sliced
• ¼ head of broccoli, (about 120 g), very thinly sliced
• 2 tsp olive oil
• 1 garlic clove, crushed
• salt and black pepper, to taste
• 2 Italian pork and fennel sausages (about 200 g), casings removed and torn into large pieces

Dough

• 300 g (2 cups) fine plain flour
• 330 g (1¼ cups) plain Greek yoghurt
• 7 g sachet dry yeast
• ½ tsp caster sugar
• 1 tsp fine salt

Resting time: 20 minutes

Instructions

1. For the dough, place all the ingredients in a large bowl and stir until it comes together. You can also do this in a stand mixer if you prefer. Add more yoghurt or flour to get a soft dough consistency. Turn out onto a lightly floured bench and knead until smooth. Place in an oiled bowl, cover with a damp kitchen cloth and leave in a warm place to prove for 20 minutes.
2. Preheat the oven to 220ºC.
3. Turn out the dough onto a lightly floured board and knead briefly. Shape into a ball, then roll out or stretch until about 40-cm round and 1 cm-thick.  
4. Combine the creme fraiche and parmesan in a bowl, then spread over the pizza base. Sprinkle with the chilli flakes and oregano, then top with the mozzarella.
5. Place the broccoli in a bowl with the olive oil and crushed garlic. Season well, then toss to combine. Arrange the broccoli and sausage chunks onto the pizza, making sure the stacks of broccoli are not too thick (I like to place mine on its side when I can). Bake for 20 minutes or until the cheese is golden and bubbling, the broccoli and sausage are golden and the crust is cooked.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.