Salsiccia e Friarielli Pizza With Provola

Quick Recipe Version (TL;DR)

• Yield: 2 Neapolitan-style 12-inch pizzas, 4 servings
• Prep Time: 40 minutes active, plus 8 hours dough rise
• Cook Time: 35 minutes
• Total Time: 9 hours 15 minutes

Quick Ingredients

• Dough: 330g 00 flour or bread flour, 215g cool water, 9g fine sea salt, 1g instant yeast
• Friarielli: 1 bunch broccoli rabe, 2 tablespoons extra-virgin olive oil, 2 sliced garlic cloves, 1/4 teaspoon red pepper flakes, 1/4 teaspoon kosher salt
• Sausage: 8 ounces Italian sausage, casings removed
• Cheese: 8 ounces smoked provola or smoked provolone, diced or torn
• To finish: 1 tablespoon extra-virgin olive oil, semolina or flour for dusting, optional pinch of flaky salt

Do This

• 1. Mix flour, water, yeast, and salt into a smooth dough; rise 6 hours, then divide into 2 balls and rest 2 hours.
• 2. Blanch trimmed broccoli rabe for 1 minute, drain well, squeeze dry, and roughly chop.
• 3. Brown crumbled Italian sausage for 5 to 6 minutes, then remove from the pan.
• 4. Sauté garlic and red pepper flakes in olive oil, add broccoli rabe, and cook 4 to 5 minutes until tender and not watery.
• 5. Heat a pizza stone or steel at 550°F for 45 to 60 minutes.
• 6. Stretch each dough ball to 12 inches; top with provola, sausage, and friarielli.
• 7. Bake each pizza for 6 to 8 minutes, turning once, until the crust is blistered and the cheese is melted.

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Why You’ll Love This Recipe

• Classic Neapolitan flavor at home: This pizza brings together savory sausage, bitter greens, smoky provola, and a tender, airy crust.
• Balanced, not heavy: Broccoli rabe cuts through the richness of the cheese and sausage, giving every bite a bold, satisfying contrast.
• Designed for a home oven: You do not need a wood-fired oven; a hot pizza steel or stone gives great blistering and chew.
• Make-ahead friendly: The dough, sausage, and friarielli can all be prepared in advance for easier pizza night.

Grocery List

• Produce: 1 large bunch broccoli rabe, 2 garlic cloves
• Meat: 8 ounces Italian sausage, sweet or hot
• Dairy: 8 ounces smoked provola, smoked provolone, or a mix of smoked provolone and low-moisture mozzarella
• Pantry: 00 flour or bread flour, fine sea salt, kosher salt, instant yeast, extra-virgin olive oil, red pepper flakes, semolina flour or extra flour for dusting

Full Ingredients

For the Neapolitan-Style Pizza Dough

• 330g 00 pizza flour or bread flour, plus more for handling
• 215g cool water, 65°F to 70°F
• 9g fine sea salt
• 1g instant yeast, about 1/4 teaspoon
• 1 to 2 tablespoons semolina flour or extra flour, for dusting the peel

For the Friarielli, Broccoli Rabe Topping

• 1 large bunch broccoli rabe, about 1 pound before trimming
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon kosher salt, plus 1 tablespoon for blanching water

For the Sausage and Cheese

• 8 ounces Italian sausage, sweet or hot, casings removed
• 8 ounces smoked provola or smoked provolone, cut into 1/2-inch cubes or torn into small pieces

For Finishing

• 1 tablespoon extra-virgin olive oil, for drizzling over the pizzas
• 1 small pinch flaky salt, optional
• 1 small pinch red pepper flakes, optional

Step-by-Step Instructions

Step 1: Mix the dough

Pour 215g cool water into a large mixing bowl. Stir in 1g instant yeast until dispersed, then add 330g flour. Mix with a spoon or your hand until no dry flour remains. Cover the bowl and let the shaggy dough rest for 15 minutes; this short rest makes kneading easier and helps the flour hydrate.

Sprinkle 9g fine sea salt over the dough. Knead in the bowl or on an unfloured counter for 8 to 10 minutes, until the dough feels smoother, elastic, and slightly tacky but not soupy. If it sticks aggressively, let it rest for 5 minutes and continue kneading rather than adding a lot of extra flour.

Step 2: Let the dough rise and form pizza balls

Place the dough in a lightly covered bowl or lidded container and let it rise at room temperature, ideally 70°F to 75°F, for 6 hours. It should look puffed and relaxed, with visible air bubbles along the sides. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces, about 277g each.

Shape each piece into a tight ball by folding the edges toward the center, flipping it seam-side down, and gently tightening it against the counter with cupped hands. Place the dough balls in lightly floured containers or on a floured tray, cover well, and rest for 2 more hours at room temperature before baking.

Step 3: Trim and blanch the broccoli rabe

Trim about 1 inch from the tough ends of the broccoli rabe stems. If any stems are especially thick, split them lengthwise so they cook evenly. Bring a medium pot of water to a boil and add 1 tablespoon kosher salt. Add the broccoli rabe and blanch for exactly 1 minute, just until the color brightens and the stems begin to soften.

Drain immediately, then rinse briefly under cold water or transfer to a bowl of ice water for 1 minute. Drain again very well. Squeeze the broccoli rabe firmly in a clean kitchen towel or with your hands to remove excess water, then roughly chop it into 2-inch pieces. This drying step is important because watery greens can make pizza soggy.

Step 4: Cook the sausage and sauté the friarielli

Heat a large skillet over medium-high heat. Add the Italian sausage and break it into small crumbles with a wooden spoon. Cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through to 160°F. Transfer the sausage to a plate and leave about 1 tablespoon of rendered fat in the skillet. If the pan is dry, add a small splash of olive oil.

Lower the heat to medium. Add 2 tablespoons extra-virgin olive oil, the sliced garlic, and 1/4 teaspoon red pepper flakes. Cook for 30 to 45 seconds, just until the garlic smells fragrant but has not browned deeply. Add the chopped broccoli rabe and 1/4 teaspoon kosher salt. Sauté for 4 to 5 minutes, tossing often, until tender, flavorful, and no longer wet. Remove from the heat and let cool while the oven preheats.

Step 5: Preheat the oven and prepare the cheese

Place a pizza steel or pizza stone on a rack in the upper third of the oven. Preheat the oven to 550°F, or the highest setting your oven allows, for 45 to 60 minutes. A long preheat is one of the biggest secrets to a good home-oven pizza because the stone or steel needs time to store heat.

While the oven heats, cut the smoked provola or smoked provolone into 1/2-inch cubes or tear it into small uneven pieces. If your cheese is very moist, place it on paper towels for 10 to 15 minutes so it does not release too much liquid on the pizza.

Step 6: Stretch the first pizza

Lightly dust your work surface with flour. Place one dough ball on the surface and dust the top lightly. Starting in the center, use your fingertips to press the dough outward, leaving a 1/2-inch border untouched for a puffy rim. Flip the dough once or twice as you work, gently stretching it into a 12-inch round.

Dust a pizza peel with semolina flour or flour. Transfer the stretched dough to the peel and gently shake the peel to make sure the dough slides freely. If any spot sticks, lift that edge and add a little more semolina underneath.

Step 7: Top the pizza

Scatter half of the provola over the dough, keeping the raised rim mostly clear. Add half of the cooked sausage in small crumbles, then tuck half of the sautéed broccoli rabe between the cheese and sausage. Do not overload the center; Neapolitan-style pizza bakes best with a light, even layer of toppings.

Drizzle the pizza with about 1 1/2 teaspoons extra-virgin olive oil. If you like a little more heat, add a small pinch of red pepper flakes. Give the peel one final gentle shake before launching the pizza into the oven.

Step 8: Bake until blistered and finish the second pizza

Slide the pizza onto the hot steel or stone. Bake for 6 to 8 minutes at 550°F, rotating the pizza halfway through, until the crust is puffed, spotted with light char, and golden underneath. If your oven has a broiler and the bottom is cooked before the top has enough color, turn on the broiler for the final 1 to 2 minutes, watching closely.

Transfer the pizza to a cutting board and let it rest for 2 minutes before slicing. Repeat the stretching, topping, and baking process with the second dough ball and remaining toppings. Finish with a tiny pinch of flaky salt if desired, then serve hot.

Pro Tips

• Squeeze the greens well: Broccoli rabe holds a surprising amount of water. Removing that moisture keeps the crust crisp and prevents a puddly center.
• Keep the toppings modest: This pizza is bold, but it should not be overloaded. A lighter hand gives you better melt, better browning, and a more Neapolitan texture.
• Use a very hot surface: A pizza steel gives the strongest bottom heat in a home oven, but a pizza stone also works well if fully preheated.
• Choose the right cheese: Smoked provola is traditional and beautifully savory. If you cannot find it, smoked provolone is the closest easy substitute.
• Let the dough relax: If the dough springs back while stretching, cover it and rest it for 10 minutes, then continue. Relaxed dough stretches more easily and tears less.

Variations

• Spicy salsiccia version: Use hot Italian sausage and increase the red pepper flakes to 1/2 teaspoon for a sharper, livelier pizza.
• Milder greens version: Replace half of the broccoli rabe with baby spinach or broccolini if you want less bitterness while keeping a green, savory topping.
• Extra smoky version: Use 6 ounces smoked provola plus 2 ounces low-moisture mozzarella for stretch, then add a very light grating of aged pecorino after baking.

Storage & Make-Ahead

Pizza is best eaten right after baking, but leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat slices in a dry skillet over medium-low heat for 4 to 6 minutes, or in a 400°F oven for 6 to 8 minutes, until the crust crisps and the cheese softens. Avoid microwaving if possible because it makes the crust chewy.

To make ahead, prepare the dough through the first 6-hour rise, shape it into balls, and refrigerate the covered dough balls for up to 24 hours. Bring them to room temperature for 2 hours before stretching. The sausage and sautéed broccoli rabe can be cooked up to 2 days ahead and refrigerated separately; let both come close to room temperature before topping the pizza.

Nutrition (per serving)

Calories: 790 kcal | Carbs: 67g | Protein: 35g | Fat: 41g | Saturated Fat: 16g | Fiber: 6g | Sugar: 2g | Sodium: 1950mg | Cholesterol: 80mg