Calabrian Chili, Fennel Sausage & Charred Broccolini Pizza

Savoury Italian fennel sausage, crisp-tender charred broccolini, creamy fior di latte mozzarella, and the vibrant, fruity heat of crushed Calabrian chilis. This modern pizzeria classic delivers an exceptional contrast of smoky char, rich pork, and fiery citrus acidity.

Ingredients

• 1 ball pizza dough (approx. 250 g), proofed and at room temperature
• 120 g quality Italian pork and fennel sausage, casings removed
• 80 g tender broccolini, stems sliced thin, florets halved into bite-sized pieces
• 100 g low-moisture fior di latte or whole-milk mozzarella, freshly shredded
• 2 tablespoons crushed San Marzano tomato sauce (light layer)
• 1½ to 2 tablespoons crushed fermented Calabrian chili paste (or jarred chilis in oil, roughly chopped)
• 1 clove garlic, finely shaved
• 2 tablespoons finely grated Pecorino Romano or aged Parmigiano-Reggiano
• 1 tablespoon extra-virgin olive oil, plus extra for finishing
• Semolina or coarse flour, for stretching and dusting
• Flaky sea salt and cracked black pepper

Method

1. Preheat the oven & stone: Position your pizza stone or heavy baking steel on the upper-middle rack. Set your oven to its maximum temperature (250°C–280°C / 500°F–550°F) and preheat for at least 45 minutes.
2. Char the broccolini: Warm half the olive oil in a skillet over high heat. Add the broccolini, shaved garlic, a splash of water, and a pinch of salt. Sauté for 3–4 minutes until bright green and charred at the tips. Transfer to paper towels to drain excess moisture.
3. Par-brown the sausage: In the same skillet, pinch small marble-sized pieces of the fennel sausage directly into the pan. Sear for 2–3 minutes until lightly browned on the outside (keep slightly tender inside so it doesn’t dry out in the oven). Drain on paper towels.
4. Stretch the dough: Dust your work surface and peel with fine semolina. Gently press out the dough ball with your fingertips from the center outward, preserving a puffy 1.5 cm crust edge (cornicione). Stretch evenly into a 30 cm circle.
5. Assemble the toppings: Spoon a sparse 2 tablespoons of crushed tomato sauce over the base. Scatter the shredded mozzarella evenly. Distribute the charred broccolini and browned fennel sausage. Dot teaspoon-sized dollops of Calabrian chili paste across the pie.
6. Bake: Slide the pizza onto the screaming-hot stone or steel. Bake for 7–10 minutes (or 90 seconds if using an outdoor high-heat pizza oven) until the cornicione is blistered with deep golden leopard spots and the cheese is bubbling.
7. Garnish and rest: Remove from the oven, immediately dust with freshly grated Pecorino Romano, and drizzle with a thread of extra virgin olive oil. Rest on a wire rack for 90 seconds before slicing.