Pizza con Salsiccia e Friarielli (Neapolitan Sausage and Broccoli Pizza)
A white Neapolitan pizza of crumbled pork sausage, garlicky bitter greens and stretchy mozzarella on a blistered crust.
Made with Pizza dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.55 a head
- Oven250°C (230°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put a heavy baking tray in the oven and heat it to 250°C (230°C fan) or its highest setting for at least 30 minutes.
- 2
Squeeze the meat out of the sausage skins into a cold frying pan and cook over a medium heat for 8 minutes, breaking it into small pieces, until browned with no pink left. Lift out with a slotted spoon.
8 min - 3
Boil the broccoli in salted water for 2 minutes, then drain well. Heat 2 tbsp olive oil in the same pan, add the garlic and chilli flakes for 30 seconds, then the broccoli and salt. Cook for 4 minutes until tender and a little charred, then chop roughly.
4 min - 4
Divide your ready made pizza dough (see the base recipe) in half. Press and stretch each piece to about 30 cm on a floured worktop, then lift onto a sheet of baking paper dusted with semolina.
- 5
Brush each base with the remaining olive oil. Scatter over the mozzarella, then the broccoli and sausage. Slide the pizzas, paper and all, onto the hot tray, one at a time.
- 6
Bake for 8 to 10 minutes until the edge is blistered and golden and the cheese has melted into the broccoli. Rest for 2 minutes, then slice and serve.
10 min
Tips
- Friarielli are Neapolitan broccoli rabe. Tenderstem broccoli is the easiest UK swap, and cime di rapa from an Italian deli is closer to the real thing.
- Dry the cooked greens in a clean tea towel or colander. Wet greens turn a white pizza soggy.
- Choose sausages with a high meat content and fennel seeds if you can find them, for an authentic flavour.
Storing and freezing
Eat on the day. Cool leftover slices within 1 to 2 hours, keep covered in the fridge for up to 2 days and reheat in a hot oven or frying pan until steaming hot all the way through.
Questions
Why is there no tomato sauce on this pizza?
This is a pizza bianca, or white pizza, as it is made in Naples. The sausage, greens and mozzarella supply the moisture and flavour, so tomato is not needed.
Can I use ordinary broccoli?
Yes. Use 300 g of small florets and boil for 3 minutes instead of 2. It is less bitter than friarielli, so add a pinch more chilli and a squeeze of lemon.
Can I make this pizza gluten free?
Not with this dough, which is made from wheat flour. Use a tested gluten free pizza base instead and check the sausages are labelled gluten free.
More made with pizza dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
