Sausage And Broccoli Pizza With Pepperoncini Sauce Recipes

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SAUSAGE AND BROCCOLI PIZZA



Sausage and Broccoli Pizza image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 10

1/2 cup fresh basil leaves, torn
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
One 28-ounce can tomato puree
1 pound spicy Italian sausage, casing removed
1 bunch broccoli, cut into bite-size florets (about 3 cups)
3 tablespoons flour
One 16-ounce ball pizza dough
12 ounces fresh mozzarella, sliced 1/4-inch thick
1 cup Parmesan

Steps:

  • In a medium bowl, combine the basil, 1/2 cup of the olive oil, the salt and tomato puree. Stir together until combined. Cover with plastic wrap and refrigerate for at least 3 hours to allow the flavors to marry.
  • Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
  • Heat a large skillet over high heat. Add the remaining 2 tablespoons olive oil and the sausage and cook, breaking apart with a wooden spoon to form bite-size pieces, until golden brown and cooked through, about 10 minutes. Add the broccoli to the pan and stir to mix with the sausage. Remove from the heat and cool to room temperature.
  • Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Spread 1 cup of the sauce over the dough and top with the mozzarella. Spread the sausage and broccoli evenly over the crust and top with the Parmesan. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.

SAUSAGE AND BROCCOLI WITH PEPPERONCINI SAUCE



Sausage and Broccoli with Pepperoncini Sauce image

Make pizza the next day with the leftover meat and vegetables.

Provided by Martha Stewart

Categories     Dinner Recipes

Time 35m

Number Of Ingredients 10

2 heads broccoli (about 2 1/2 pounds), cut into large florets
1/4 cup extra-virgin olive oil
Coarse salt
8 links sweet Italian sausage (about 2 pounds)
4 cloves garlic, thinly sliced
Large pinch of red-pepper flakes
1/2 cup jarred sliced pepperoncini rounds, plus 1/4 cup pickling liquid
2 1/2 cups low-sodium chicken broth
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
Basic Polenta (Soft or Set), for serving

Steps:

  • Preheat oven to 425 degrees. On 2 rimmed baking sheets, toss broccoli with 3 tablespoons oil and salt. Roast until tender and browned in spots, tossing, and rotating sheets once, 20 to 25 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in a large straight-sided skillet over medium-high heat. Cook sausage until browned on all sides, about 10 minutes. Remove and cut into 1/2-inch pieces.
  • Reduce heat to medium. Add garlic and pepper flakes; cook, stirring, 30 seconds. Add pickling liquid, broth, and beans; bring to a boil. Cook, mashing some beans with the back of a spoon, until slightly thickened, 5 minutes. Remove from heat; add pepperoncini. Reserve half of all for next day; serve remainder with polenta.

BROCCOLI AND SAUSAGE CAVATELLI



Broccoli and Sausage Cavatelli image

Hot and spicy crowd pleaser!

Provided by Susan

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 7

1 pound spicy Italian sausage
½ cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese

Steps:

  • In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
  • In the same skillet, cook garlic in olive oil until golden.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
  • In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 45.5 g, Cholesterol 45.3 mg, Fat 33 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 9 g, Sodium 470 mg, Sugar 3.2 g

BROCCOLI RABE AND SAUSAGE PIZZA



Broccoli Rabe and Sausage Pizza image

Provided by Jacques Pepin

Categories     dinner, pizza and calzones, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 13

1 cup lukewarm water
2 tablespoons granulated yeast
1/4 teaspoon sugar
2 1/4 cups all-purpose white flour (about 12 ounces)
1/4 cup bulgur wheat
2 tablespoons virgin olive oil
1/2 teaspoons salt
2 hot Italian sausages (about 8 ounces total), cut into 1/2-inch slices
4 tablespoons olive oil
6 cloves garlic, peeled and sliced (2 tablespoons)
1/4 teaspoon red pepper flakes
1 pound broccoli rabe, washed, stem tips peeled if tough, and cut into 2-inch pieces (about 10 cups)
1/4 teaspoon salt

Steps:

  • To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
  • With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
  • Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
  • When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
  • Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 27 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 548 milligrams, Sugar 1 gram

SAUSAGE AND BROCCOLI PIZZA WITH PEPPERONCINI SAUCE



Sausage and Broccoli Pizza with Pepperoncini Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 6

1 pound store-bought or homemade pizza dough
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
1/2 recipe Sausage and Broccoli with Pepperoncini Sauce, cooled
1/4 cup finely shredded Parmesan
Red-pepper flakes, for serving

Steps:

  • Preheat oven to 450 degrees. Place a rimmed baking sheet upside-down in oven and heat 5 minutes.
  • Meanwhile, stretch out dough on a lightly floured piece of parchment into a 12-by-16-inch rectangle, about 1/8 inch thick. Drizzle with oil and, using parchment, transfer to prepared baking sheet. Bake until puffed and golden, 8 to 10 minutes.
  • Scatter sausage and broccoli over crust; top with 1 cup pepperoncini sauce. Bake until toppings are heated through, about 5 minutes. Remove from oven; top with Parmesan. Transfer to a cutting board, slice, and serve with pepper flakes.

SIMPLE SAUSAGE AND BROCCOLI PASTA



Simple Sausage and Broccoli Pasta image

This easy sausage and broccoli pasta uses only a handful of everyday ingredients and comes together in less than 30 minutes!

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 8

8 ounces uncooked pasta
1 (17.6 oz/500g package) Italian sausages (cut into small pieces (or crumble it))
1 head broccoli (cut into small florets)
2 cloves garlic (minced)
1 cup half-and-half
1/2 cup freshly grated parmesan cheese
Red pepper flakes (to taste)
Salt & pepper (to taste)

Steps:

  • Boil a large, salted pot of water and cook pasta al dente according to package directions.
  • Prep your sausage. Add it to a deep skillet over medium-high heat. Cook, stirring often, until it's browned and mostly cooked through (about 8-10 minutes).
  • Reduce the heat to medium and add the broccoli. Cover the pan and cook for 4 minutes.
  • Stir in the garlic.
  • Add in the half-and-half. Let it bubble for a couple of minutes, ensuring the brown bits at the bottom of the pan are scraped into the sauce. Test if broccoli is cooked to your liking. If not, cook a bit longer.
  • Stir in the parmesan cheese and season with salt & pepper and red pepper flakes as needed. Once the pasta is done, drain it and toss it with the sauce. Enjoy immediately.

SAUSAGE AND BROCCOLINI PIZZA



Sausage and Broccolini Pizza image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

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
2/3 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

Steps:

  • 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. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside.
  • Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
  • Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes.
  • Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice.

Nutrition Facts : Calories 750 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 1555 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 39 grams

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