Uncle Larry Adventures

Italian Classics · Campania

More italian pizza recipes

Pizza Salsiccia e Friarielli

Pizza salsiccia e friarielli: a white pizza (no tomato) topped with fior di latte, crumbled Italian sausage and friarielli — sautéed broccoli rabe or turnip greens with garlic and chili. Add a handful of roasted peppers for a sausage-and-peppers crossover.

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Pizza Salsiccia e Friarielli

The Naples cousin of sausage and peppers

Blistered Neapolitan pizza fresh from the oven on a dark surface

The short version

Pizza salsiccia e friarielli: a white pizza (no tomato) topped with fior di latte, crumbled Italian sausage and friarielli — sautéed broccoli rabe or turnip greens with garlic and chili. Add a handful of roasted peppers for a sausage-and-peppers crossover.

Prep
25 min
Cook
10 min
Total
35 min
Serves
2 pizzas

Ingredients

1× batch

This recipe doesn’t list a serving count, so it scales by batch.

  • 2 balls (about 250 g each) pizza dough
  • 1 bunch broccoli rabe (friarielli or cime di rapa)
  • 2 garlic cloves, sliced
  • Pinch of chili flakes
  • 3 tbsp olive oil
  • ½ lb Italian sausage, casings removed
  • 8 oz fior di latte or smoked provola, torn and drained
  • 1 roasted red pepper, in strips (optional)
  • Salt
View list

Instructions

  1. 01

    Blanch the greens. Trim the broccoli rabe, boil 2 minutes in salted water, drain and squeeze dry. Chop roughly.

  2. 02

    Sauté with garlic. Warm the oil with garlic and chili, add the greens and cook 4–5 minutes. Season with salt.

  3. 03

    Cook the sausage. Crumble the sausage into a skillet and cook until browned and cooked through, about 6 minutes.

  4. 04

    Preheat. Heat a stone or steel at the oven's hottest setting for 45–60 minutes, or bring an outdoor pizza oven to full heat.

  5. 05

    Build the pie. Stretch the dough, cover with torn cheese, then the greens, sausage and optional roasted pepper.

  6. 06

    Bake. Bake 6–9 minutes in a home oven, or 60–120 seconds in a very hot outdoor oven, turning as needed, until the rim is blistered.

Larry’s rule: Squeeze the greens hard. Water left in the rabe ends up in the middle of your pie.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Pizza Salsiccia e Friarielli

What it is

Pizza Salsiccia e Friarielli is a pizza recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 2 pizzas in 35 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: blanch the greens, then sauté with garlic, then cook the sausage. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 balls (about 250 g each) pizza dough — supports the dish's balance, texture and regional character.
  • 1 bunch broccoli rabe (friarielli or cime di rapa) — supports the dish's balance, texture and regional character.
  • 2 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • Pinch of chili flakes — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Make the dough ahead when the recipe allows. Refrigerate it covered, then bring it toward room temperature before shaping; bake topped pizza just before serving.

What to serve with it

  • Serve hot with a sharp green salad.
  • Cut into smaller pieces for an antipasto spread.

Larry’s why

Why the dough needs a slow, cold rise

A long rest in the fridge — 24 to 72 hours — lets enzymes break starch into sugar, which is what gives crust its colour and that faintly sweet, complex flavour. A fast warm rise makes gas but no taste. Time does the work you cannot fake with more yeast.

Larry’s rule: Less yeast, more time.

More questions Larry gets asked →

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Questions Larry gets asked

How long does pizza salsiccia e friarielli take to make?
About 35 min start to finish — roughly 25 min of prep and 10 min of cooking. That yields 2 pizzas.
What do you need to make pizza salsiccia e friarielli?
9 ingredients, starting with 2 balls (about 250 g each) pizza dough, 1 bunch broccoli rabe (friarielli or cime di rapa), 2 garlic cloves, sliced. The full list with quantities is on this page.
How do you start pizza salsiccia e friarielli?
Blanch the greens: Trim the broccoli rabe, boil 2 minutes in salted water, drain and squeeze dry. Chop roughly.
How do you know when pizza salsiccia e friarielli is done?
Bake. Bake 6–9 minutes in a home oven, or 60–120 seconds in a very hot outdoor oven, turning as needed, until the rim is blistered.
What is the most common mistake with pizza salsiccia e friarielli?
Squeeze the greens hard. Water left in the rabe ends up in the middle of your pie.
Can you make pizza salsiccia e friarielli ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Credit “Uncle Larry Adventures” and link to this recipe page.

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Quick answer

How do you make a sausage and peppers sandwich?

Split a seeded Italian hero, toast the cut sides in the sausage pan, lay the whole sausage in first, then pile the peppers and onions on top so the juices soak down instead of through. Provolone under the sausage melts into a seal that keeps the bread intact.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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