1 ball of Pizza Dough
1 head of Broccoli, chopped (stems and all)
1/2 ball of Mozzarella
2 uncooked pork Sausages
A pinch of Chile Flakes
A shower of Pecorino
Salt & Pepper
Preheat oven to 500° or 550° – you need it to be as hot as it can go! Start by cooking the sausage. With a sharp paring knife, cut the sausage casing and scoop the sausage out with a spoon. Place the sausage meat in a pan over medium-high heat and break it up with a wooden spoon. Cook until it’s cooked through—about 6 minutes.
On a floured surface, stretch the dough into an oval shape and wait two minutes—taking this beat will help warm the gluten up (cold dough can be resistant to shaping). After two minutes, stretch the dough again until you have an oval about 10-12″ long and 1/3″ thick.
In a small bowl, toss the chopped broccoli in a glug of olive oil—not too much, since it will be cooking alongside the fat of the sausage!—and a conservative pinch of salt. (More saltiness will come from the pecorino.)
Line a baking sheet with parchment paper and spread a few glugs of olive oil on the paper. Place stretched out pie dough on the baking sheet, then get to dressing that pizza! Start by tearing the mozzarella into smaller pieces and scattering it on the dough, leaving enough space for the crust and plenty of space in between pieces of cheese. After the cheese, sprinkle the sausage, broccoli, and finish with a shower of grated pecorino and a pinch of chile flakes.
Place in the oven and bake for 12-15 minutes, until the broccoli is cooked through and the crust is at your desired state of crispiness!