Sausage and Broccolini Cast Iron Pizza

Does your family have one of those childhood tales that have stood the test of time? Like one of those stories from when you were still in diapers that they still tell to your friends that are literally in front of your house, waiting in their car to pick you up or that one boyfriend they were meeting for the very first time? You too? Since we’re already on the subject, my story is that I used to stand in front of the window of our old pizza haunt, in my diapers, transfixed by the pizza makers who would be flinging dough into the air. My parents would always joke that they thought I would be a pizza maker one day. Well, jokes on them, because I am! Except, this time I’m not in diapers.

cast iron pizza

Sausage and Broccolini Cast Iron Pizza
Ingredients
2 cloves garlic, pressed
1/3 pound fresh ground pork or chicken 
1 bunch of broccolini (skinny broccoli), chopped into 1-inch pieces
1/2 cup burrata cheese
1/2 cup of pizza sauce 
Fresh pizza dough (I’m not a dough girl, so I bought mine ) 
1 tsp. lemon zest 
Cracked red pepper 
Salt and cracked black pepper 
1 tbsp. grapeseed or any high heat oil

1. Pre-heat your oven to 475 degrees. If you purchased your pizza dough from the store, let it rest at room temperature for 15-20 minutes so you can roll it out with ease on a floured surface.

2. Since you can’t eat raw sausage, brown your ground pork or chicken with salt, cracked black and red pepper and your pressed garlic in a pan on medium-high heat. Once your meat has browned, set it aside to cool and keep that grease in the pan!

3. When your oven reaches 475 degrees, pop your cast-iron pan into the oven to heat up for 5-8 minutes. This will help the bottom of your pizza crust get, well, crusty. 

4. As your cast iron pan heats up, add your broccolini pieces into your other pan with your meat grease and sauté for 3-4 minutes or until your broccolini is a brighter green and has a little give when you touch it. Then, set it aside with your browned meat. 

5. Now it’s time to channel your inner pizza maker! My dough to pan ratio is to have at least 1/4 inch of dough in your pan when it’s rolled out. For my 10″ cast iron, I used a softball-sized amount of dough. Roll your dough into a pizza shape on a lightly floured surface, with a bit of oil on your rolling pin or on your hands if you’re pin-less. Once your dough is rolled out, take your cast-iron pan out of the oven, coat the bottom with your high-heat oil and carefully place the dough into the pan, making sure that it reaches the edges. 

6.  Then, pop the dough back into the oven and cook for 5 minutes. Then once the dough has become a little bubbly, bring it back out, add your pizza sauce, meat, broccolini, and burrata on top and cook for another 15-20 minutes or until your crust is a beautiful golden brown (or however you like it!). 

7. Add a little lemon zest and cracked red pepper on top and enjoy! 

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