A few of my different favourite mixtures embrace
- garlic oil with burrata, sliced tomato, basil, and rocket (arugula)
- artichoke, salami, pepperoncini (pickled Tuscan pepper) slices, crushed tinned tomatoes, and fontina cheese
- Italian pork meatballs, mozzarella, crushed tinned tomatoes, garlic, and basil
- combined wild and brown mushroom slices, sage, and mozzarella
As properly, you can also make the dough 1-2 days forward, and hold it coated and refrigerated in an oiled bowl. Toppings similar to broccolini could be blanched earlier within the day, refreshed, and refrigerated.–Jennifer Joyce
CAN I MAKE PIZZA INTO CALZONES?
What? In fact, you possibly can! Stretch out that dough, however simply place the fillings on one facet. Brush the sides with slightly water and fold the dough over. Give the sides slightly pinch, all the best way round—like an empanada. The highest will want slightly slash for the steam to flee, then slide it onto a preheated stone or pizza tray and prepare dinner till golden, 8 to 12 minutes.
- 1 1/2 kilos store-bought or do-it-yourself pizza dough, at room temperature
- Semolina, polenta, or flour, for dusting
- 1 tablespoon olive oil
- 9 ounces Italian sausage, casings eliminated, meat pinched into 1 1/4 inch (3 cm) items
- Salt
- 1 bunch (about 5 oz) broccolini or rapini (broccoli rabe), trimmed and lower into skinny stalks
- 5 1/2 ounces fontina, provolone piccante, or Asiago cheese, thinly sliced
- 4 1/2 ounces recent mozzarella, drained, torn into items
- 1 giant garlic clove, thinly sliced
- 1 teaspoon crushed pink pepper flakes
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Place a pizza stone, baking metal, or heavy metallic baking sheet on the center rack of the oven. Preheat the oven to its highest temperature.
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Mud a pizza peel, flat baking sheet, or overturned rimmed baking sheet with polenta, semolina, or flour.
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In a medium skillet over medium warmth, heat the olive oil and brown the sausage till cooked via, about 8 minutes. Take away the sausage from the skillet and drain on paper towel.
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In the meantime, in a big pan of flippantly salted boiling water, prepare dinner the broccolini for 1 minute. Drain and refresh underneath chilly water. Pat the refreshed broccolini dry.
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Evenly mud a piece floor with flour. Divide the dough into 4 items and hold 3 coated with a clear dish towel when you make the primary pizza. Utilizing solely your fingers, stretch the dough into a ten inch (25cm) spherical, lifting and turning to make sure that the dough doesn’t persist with the work floor. If the dough is at room temperature, it ought to open and stretch simply.
☞ TESTER TIP: Don’t be tempted to make use of a rolling pin to stretch the dough, as it should press out all of the bubbles within the dough and lead to a noticeably flatter, much less tender crust.
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Transfer the stretched dough to the ready pizza peel. Scatter with one-quarter of every of the sausage, broccolini, fontina, mozzarella, garlic slices, and crushed pink pepper flakes.
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Fastidiously and swiftly, slide the dough onto the preheated pizza stone or sizzling baking tray. Cook dinner till crisp on the underside, 6 to 10 minutes, relying in your oven.
☞ TESTER TIP: In case your oven is hotter on the again, make sure to rotate the pizza midway via cooking.
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Whereas the primary pizza cooks, stretch and prime the subsequent pizza and instantly pop it within the oven when the primary pizza is eliminated. Proceed for the remaining dough parts till all 4 pizzas have been topped and baked. Slice, if desired, and serve instantly. Buon Appetito!
Serving: 1 pizzaEnergy: 934 kcalCarbohydrates: 86 gProtein: 41 gFats: 48 gSaturated Fats: 21 gLdl cholesterol: 119 mgSodium: 2226 mgFiber: 3 gSugar: 12 g
Diet data is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2021 Jennifer Joyce. Picture © 2021 Jean Cazals. All rights reserved.
Recipe Testers’ Critiques
My grownup daughter, husband (additionally an grownup), and I all actually loved this easy, but satisfying white pizza with broccolini, fontina, and sausage. The sum of its components was actually fairly scrumptious.
I all the time prep my pizza on a chunk of parchment. Tremendous straightforward to get onto the stone and if you’d like, you possibly can take it out as quickly because the pizza units. I’ve by no means had a difficulty with it interfering with crisping the crust.
Let me begin by clarifying, I used this recipe for white pizza with broccolini, fontina, and sausage to make calzones, not pizza. I used all the identical elements however made calzones as a result of with our climate being so good everybody was out so I believed the calzones would hold. Nevertheless, I did eat mine proper out of the oven and it was scrumptious.
I’ve made broccoli and sautéed broccoli rabe however by no means broccolini and it was superb, cooks rapidly and it’s very tender, not bitter. I did blanch the broccolini a number of hours prior and it was nonetheless vibrant inexperienced. There was greater than sufficient filling for six calzones. I made my very own pizza dough and actually loved the flavour mixture of sausage, broccolini & fontina cheese and I’ll be making pizza with this mix.
I really like sausage and broccoli/broccolini/rapini collectively, and I really like pizza…so this was a complete WIN. I make pizza typically (together with this combo) however I’ve by no means added recent mozzarella to it…sport changer! The recent mozzarella was melty and gooey, and simply pure heaven! I used rapini on my pizza as a result of I couldn’t discover broccolini and the entire household cherished it! I’ll be making this white pizza with broccolini, fontina, and sausage once more, that’s for certain.
This white pizza with broccolini, fontina, and sausage was a scrumptious mixture! I made a big pizza utilizing 9 ounces of dough. By the point I piled on the entire elements, it was slightly overloaded and cooked for 10 minutes at 500°F on a preheated pizza stone. I wanted so as to add a bit extra flour to the peel to slip the pizza into the oven. I used fontina (3.5 ounces) and smoked mozzarella (2.75 ounces). We topped the peerlessly crisp pizza with a drizzle of Mike’s Scorching Honey and cherished each chunk.
