Number of people
- 400 g AIA Paesana Verzino sausage
- 1 kg flour
- 25 g beer yeast
- 800 g friarielli (turnip tops)
- 1 garlic clove
- 1 chilli pepper
- EVO oil
- 140 g scamorza cheese
First of all, get on with making the pizza dough: dissolve the yeast in a cup of lukewarm water and mix well together with a pinch of sugar. Now make a mound of flour with a well in the centre into which you can pour the dissolved yeast, a drizzle of EVO oil and the water. Knead the dough manually until compact and stretchy. Cover the dough with a clean cloth and leave it to rise for about 2 hours. Now trim the turnip tops, taking care to remove the tough stalks and wash them thoroughly under running water.
Heat a little oil in a non-stick pan and add the garlic clove and the chilli pepper until browned. Now add the turnip tops, a pinch of salt and cover with the lid to cook until well reduced in volume. When roughly half-cooked add the AIA Paesana Verzino sausage previously crumbled. Leave everything to cook in the pan for a further 15 minutes approximately.
In the meantime, cut the scamorza cheese into small pieces and preheat the oven to 200°C. Grease the pizza pan with EVO oil. Roll out half of the pizza dough and place it on the greased pan. Arrange the filling of turnip tops, sausage and scamorza cheese on top and cover everything with the other half of the dough. Make holes in the surface with the prongs of a fork and brush with a little EVO oil.
Oven-bake the pizza for 50 minutes at 180°C and let it cool slightly before serving…Enjoy!