Broccoli Pizzettes (Broccoli Di Rapa) and Sausages
To prepare these delicious pizzettes filled with broccoli and sausage, start by gathering all the necessary ingredients. You will need 500 grams of flour, 25 grams of fresh yeast, 300 ml of lukewarm water, a teaspoon of salt, and 50 ml of olive oil. These ingredients will form the perfect base for your dough.
In a large bowl, place the flour and make a well in the center. In this well, add the yeast dissolved in lukewarm water and gently mix with a fork. Let the mixture sit for about 5 minutes, so the yeast can start to activate. Once the yeast has started to bubble, add the salt and olive oil. Now, you need to knead the dough for 10-15 minutes until it becomes elastic and smooth. Cover the bowl with plastic wrap and let the dough rise in a warm place for about two hours, or until it doubles in size.
Meanwhile, you can prepare the filling. Take 200 grams of broccoli, clean it, and cut it into small florets. Blanch it in salted boiling water for 2-3 minutes, then drain it well. In a pan, add a little olive oil and crushed garlic cloves, then add the sausage without the casing, cut into small pieces. Fry the sausage until golden and aromatic, then add the broccoli florets. Let them cook together for about 5 minutes, stirring frequently, and don’t forget to add salt to taste.
After the dough has risen, divide it into 12 equal pieces. Roll each piece on a floured surface, forming thin discs. Heat oil in a deep pan and fry the pizzettes on both sides until golden and crispy. Place them on a plate lined with paper towels to absorb excess oil.
When the pizzettes are ready, take the broccoli and sausage filling and generously place it on top of each pizzette. Add thin slices of fresh tomatoes and a few slices of cheese. Meanwhile, preheat the oven to 200 degrees Celsius. Place the pizzettes on a baking tray and bake for about 5 minutes, until the cheese melts and gets a golden crust.
These pizzettes with broccoli and sausage filling are not only tasty but also a great way to bring a touch of joy to your plate. Serve them hot, alongside a fresh green salad, and enjoy every bite!
Ingredients: For 12 pizzette: Dough: 500 g flour, 12 g yeast, 250 ml warm water, 1 tablespoon oil, half a teaspoon salt; Filling: 500 g broccoli rabe, 2 sausages, 12 small tomatoes, 200 g cheese (scamorza, smoked provola), 1 clove garlic, salt, oil
