Spicy sausage and broccoli pizzette
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Catherine Frawley
Spicy sausage and broccoli pizzette
Recipe by Lucy Jessop
Sausage and broccoli meet for an unexpected twist on homemade pizza, creating the perfect midweek meal
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
615Kcal
Fat
31gr
Saturates
11gr
Carbs
50gr
Sugars
9gr
Fibre
7gr
Protein
29gr
Salt
1.8gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- ½ head of broccoli, broken into small florets
- 2 Toulouse sausages
- a pinch of chilli flakes, to taste
- 1 x 195g Taste the Difference garlic flatbread
- ½ x 250g tub ricotta, or soft cheese
- 1 heaped tbsp freshly grated Parmesan
Step by step
- Put a baking tray in the oven and preheat to 200°C, fan 180°C, gas 6. Meanwhile, cook the broccoli in a pan of boiling water until tender, drain well and leave to steam dry in the colander.
- Heat a nonstick frying pan over a high heat. When hot, squeeze the sausage meat out of its skin into the pan, break up with a wooden spoon and stir-fry until cooked through and caramelised in places, about 5 minutes. Add the chilli flakes and broccoli to the pan, mashing the broccoli into the sausage to break it up.
- Scatter this mixture over the flatbread, add spoonfuls of ricotta and season generously with black pepper or extra chilli flakes, if you prefer. Transfer to the hot baking tray and bake in the oven for 8-10 minutes until the topping is sizzling and the base is crisp.
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Serve straightaway, sprinkled with the Parmesan.TipKeep the broccoli stalks and larger leaves for whizzing into soup or tossing into a stir-fry.
