Salsiccia e Friarielli
Bold, rustic Salsiccia e Friarielli on airy Neapolitan dough—a must-have for Italian pizza chefs bringing regional depth to a modern menu.
Ingredients
Dough
Caputo Semola (for dusting)
Toppings
55g Sweet Italian Sausage, crumbled and cooked
70g Friarielli (Broccoli Rabe), cooked and dried
Instructions:
Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven.
Top the dough with crumbled sausage and friarielli, making sure to distribute them evenly across the pizza.
Add pieces of Smoked Buffalo Mozzarella, covering the pizza thoroughly to prevent exposed dough, which can burn in the oven.
Drizzle on your Extra Virgin Olive Oil, place the pizza on your launching peel, and set it in a woodfired oven with a temperature of about 800F-900F. Cook for 90 seconds or so.
Serve and enjoy! And remember, in Napoli it is traditional to use a fork and knife to eat pizza.
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