Sausage and Broccolini Pizza Recipe

Name: Sausage and Broccolini Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 pound refrigerated pizza dough, at room temperature; 1 14 .5-ounce can diced tomatoes, drained; 1/3 cup roughly chopped fresh basil; cup ricotta cheese; 2 cups shredded part-skim mozzarella cheese (about 8 ounces); 3 tablespoons chopped fresh mint; Kosher salt and freshly ground pepper; 4 hot or sweet Italian sausages (about 12 ounces), casings removed; 3 cloves garlic, thinly sliced; 1 bunch broccolini, cut into florets

Servings: persons

3 tablespoons extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1 14 .5-ounce can diced tomatoes, drained
1/3 cup roughly chopped fresh basil
cup ricotta cheese
2 cups shredded part-skim mozzarella cheese (about 8 ounces)
3 tablespoons chopped fresh mint
Kosher salt and freshly ground pepper
4 hot or sweet Italian sausages (about 12 ounces), casings removed
3 cloves garlic, thinly sliced
1 bunch broccolini, cut into florets

1
Put an inverted baking sheet on the lowest oven rack; preheat to 475 degrees F. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil.
2
Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil.
3
Drape with plastic wrap; set aside.
4
Combine the tomatoes and basil in a bowl.
5
Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
6
Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat.
7
Add the sausages and garlic; cook, breaking up the meat, 5 minutes.
8
Remove to a plate using a slotted spoon.
9
Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes.
10
Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top.
11
Top with the tomatoes, sausage and broccolini.
12
Slide the pizza (on the parchment) onto the hotbaking sheet.
13
Bake until the crust is golden, 15 minutes.
14
Transfer the pizza to a cutting board to slice.
15
Photograph by Justin Walker

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 pound refrigerated pizza dough, at room temperature, 1 14 .5-ounce can diced tomatoes, drained, 1/3 cup roughly chopped fresh basil, and more.

Yes, Sausage and Broccolini Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage and Broccolini Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions