Of which 6 g sugars and 15.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Leafy greens · Precooked fresh sausage
Allergens gluten, milk
Salsiccia e friarielli
Fresh Italian sausage and broccoli rabe
A combination tied to Campania: fresh pork sausage and friarielli, leaves and florets with a slightly bitter flavor. Friarielli are not friggitelli, which are peppers. If you can't find the Italian vegetable, young turnip greens are an easy substitute. Here the pizza is white, with mozzarella, and both stars are cooked beforehand.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 70 g (2½ oz) fresh Italian pork salsiccia, casings removed, raw weight
- 120 g (4 oz) friarielli (broccoli rabe), trimmed, raw
- 70 g (2½ oz) fior di latte mozzarella, well drained
- 6 g extra-virgin olive oil
- 3 g garlic, peeled
- 0.2 g dried chili
- 20 g (¾ oz) water for the greens
Method
- Heat the pizza stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Wash the friarielli, discard any tough stems and damaged leaves, and weigh out 120 g of the trimmed greens.
- Chop the tender stems into 1 cm (½ in) pieces and tear any large leaves. Heat 4 g of the olive oil, add the chopped garlic and chili and stir briefly, without letting the garlic turn dark.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
