Dennis Prescott

Pizza night.

Do you guys have food nights at your house? Taco Tuesday, Eggs Benedict Sunday, Pizza Friday. And so on. Etc. We do. Well, we try to.

Seriously. HOW GREAT IS PIZZA NIGHT!!!!!

For the longest time, Friday night after work meant pizza time. Every single week, like clockwork. And somehow, about a year ago, that changed. I’m not sure if it’s because we both work from home, and the idea of booking it after a long work week, kicking off our shoes, sprinting for our comfy pants, and crushing a pizza and some brews isn’t as exciting any more. Or if habits change. One thing I do know, is pizza is and forever will be the best. Pizza, we’ve changed, but you’ve stayed your wonderful self. Comfort food embodied. And we’re back on track. Friday is back the way it should be, and all is well with the world again.

Our pizza night game has certainly stepped up over the years. It started out on a baking pan with dough out of a box (sorry, it’s true), ramped to a pizza stone, and then graduated to a Baking Steel, which in my humble opinion, is the best way to get restaurant style crust at home. It’s an amazing product, and Andris and his team at Baking Steel kick serious ass.

Here’s a zinger of a pie, Sausage Broccolini and Ricotta Pizza. The creaminess of the ricotta pairs perfectly with the spicy sausage & red chili flakes. The broccolini has some bite, and will mos def convince you that you’re eating healthy. I mean, it’s broccoli. That’s gotta count for something!

Seriously, so good. Make this for your next pizza night.

Sausage Ricotta & Broccolini Pizza

Makes 2 za’s 

1 ball pizza dough (recipe for dough in the archives)

1 cup your favourite pizza sauce

1 ball of fresh mozzarella

1 cup ricotta

1/2 cup fresh basil

2 tablespoons red chillies

3 tablespoons olive oil, divided

2 cups broccolini, ends removed

3 spicy Italian sausages, casings removed.

How?!

Preheat your oven, fitted with a Baking Steel or pizza stone for 550 degrees. I know, it’s hot. You want it hawt.

Heat a frying pan over medium, and bring a saucepan filled with water to a boil. Pour 1 tablespoon of olive oil into the pan, and crumble your sausages in. You want them to be like small meatballs. Fry, flipping often, until cooked through (about 6 minutes). Drop your broccolini into the boiling water and cook for 2 minutes, then drain. Set aside.

Roll out your pizza dough into 2 x 10-inch pies. Spoon on 1/2 cup pizza sauce, then crumble 1/2 of a mozzarella ball, and 1/2 cup ricotta over each pie. Divide half of your cooked sausages and broccolini over each pizza. Drizzle 1 tablespoon of olive oil over each, then working in batches, transfer to the oven. (I find the best way to transfer your pizza to the oven is to top a pizza peel with parchment paper, and place the za on top. Toss it in the oven, wait for 1 minute, then remove the paper – Easy. Peasy). Cook for 6 – 7 minutes, until the crust is golden brown, the cheese has melted, and your kitchen smells like heaven. Repeat with the other pizza and serve immediately.

Done.

Eat delicious.