Pizza Salsiccia e Friarielli

Name: Pizza Salsiccia e Friarielli
Prep time: 15 min
Cook time: 48 min
Total time: 1 h 3 min
Cuisine: Italian
Ingredients: 600 g Pizza dough, room temperature; 250 g Mozzarella, drained and torn; 300 g Sausage, casing removed; 400 g Broccoli rabe, trimmed and chopped; 2 tbsp Olive oil; 2 clove Garlic, sliced; 1 tsp Salt; ½ tsp Black pepper, ground

Pizza Salsiccia e Friarielli · ready in 1 h 3 min · 4 servings · 860 kcal per serving · medium · 8 ingredients

This Naples style white pizza pairs savory sausage, bitter friarielli, and milky mozzarella on a blistered crust for bold market flavor.

Prep: 15 min
Cook: 48 min
Total: 1 h 3 min
Serves: 4
kcal: 860
Difficulty: medium

Italian Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gPizza dough, room temperature
250 gMozzarella, drained and torn
300 gSausage, casing removed
400 gBroccoli rabe, trimmed and chopped
2 tbspOlive oil
2 cloveGarlic, sliced
1 tspSalt
½ tspBlack pepper, ground

Equipment

oven, stovetop, bowl, skillet, spoon, baking tray, parchment, tongs, rolling pin, knife, brush, cutting board

Instructions

Organize Pizza Station
Gather measured ingredients, a scale, bowl, skillet, spoon, baking tray, parchment, tongs, rolling pin, and knife before cooking. · 5 min
What to look for: All ingredients are measured and tools are within reach
Heat Oven
Heat the oven to 204°C / 400°F with a baking tray inside for 30 minutes so the base meets steady heat. · 30 min
What to look for: The oven is fully preheated and the tray is hot
Wilt Friarielli
Heat 18 g olive oil with sliced garlic in a skillet, add broccoli rabe and salt, then cook until wilted and glossy. · 8 min
What to look for: The greens are dark, shiny, and tender at the stems
Brown Sausage
Fry the sausage in the same skillet until browned and crumbly, then stir it through the broccoli rabe with black pepper. · 8 min
When it is done: Cook sausage to 71°C / 160°F in the thickest pieces before topping.
Stretch Dough
Stretch the pizza dough into 2 thin rounds on parchment, keeping a slightly thicker rim and brushing each base with olive oil. · 6 min
What to look for: The centers are thin and the rims stay slightly puffy
Top Pizza
Scatter mozzarella over the dough, add sausage and broccoli rabe, and leave the rim mostly clear for better lift. · 4 min
What to look for: The topping is even and the rim is clean
Bake Pizza
Slide the pizzas onto the hot tray and bake until the crust blisters, the cheese melts, and the underside is browned. · 16 min
What to look for: The crust is blistered, the underside is browned, and the cheese is melted
Serve Hot
Serve the pizza hot after 2 minutes of settling, cutting it into slices while the mozzarella is still soft. · 2 min
What to look for: The slices hold their shape and the cheese remains soft

Nutrition (per serving)

kcal	860
Protein	41 g
Carbohydrates	81 g
of which sugars	3 g
Fat	44 g
of which saturated	16 g
Fibre	6 g
Sodium	2262 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat slices at 204°C / 400°F for 6 minutes until the crust is crisp and the mozzarella is soft.

Ingredient substitutions

Olive oil

Butter: Use only if olive oil is unavailable, as the flavor becomes richer and less classic.