White pizza with broccoli and sausage

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Broccoli150 g
• Italian sausage50 g
• Provola35 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – March

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up. Meanwhile put a small pan of water on to boil; break the broccoli into small florets.
4. When the water boils, salt it and blanch the broccoli for 3 minutes; drain. Heat the oil in a frying pan over medium heat with the crushed garlic and the chilli, add the broccoli and sauté for 3 minutes, until well flavoured; remove the garlic. Skin and crumble the sausage; thinly slice the provola.
5. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the provola, broccoli and sausage in small pieces, so it cooks through.
6. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 13 minutes, until the edge is golden and the sausage is cooked and browned.