Perfect match: salsicce pizza with barbera

AT A GLANCE

  • Serves 4 people

  • 7 gm (about 1 sachet) dried yeast
  • 250 gm “00” flour
  • 50 ml extra-virgin olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, thinly sliced diagonally
  • 200 gm chicory (about 1 bunch), washed and trimmed (see note)
  • 80 gm (about 6 slices) thinly sliced provolone dolce
  • 2 tbsp oregano leaves
  • For dusting: semolina flour
  • 2 Italian pork sausages, thickly sliced diagonally
01   Combine yeast and 150ml lukewarm water in a bowl, stir to dissolve and stand until foamy (3-5 minutes). Combine flour and a pinch of sea salt in a large bowl, form a well in the centre. Add yeast mixture and half the olive oil, incorporate flour from sides of well with a fork until a paste forms. Mix in remaining flour with your hands to form a dough. Turn onto a lightly floured surface, and knead until silky and smooth (5-7 minutes). Place in a lightly oiled bowl, cover and stand until doubled in size (40 minutes-1 hour).
02   Meanwhile, preheat oven to 220C. Heat a large frying pan over medium heat, add remaining olive oil, onion, garlic and chilli and stir occasionally until onion is soft and translucent (5-7 minutes). Add chicory and stir until just wilted (2-3 minutes), season to taste and set aside.
03   Turn dough onto a lightly floured surface, knock back and divide in two. Form each piece into a ball, then flatten into a disc and roll to 5mm thick. Place on two semolina flour-dusted oven trays, top each with chicory mixture, sausage and provolone. Bake (swapping trays halfway) until golden and crisp (5-7 minutes), scatter with oregano leaves and serve immediately.

Note Chicory is a bitter green leaf, stocked by select grocers. If unavailable, substitute radicchio.

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