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Broccoli, olive and smoked mozzarella pizza


Wild broccoli, or friarielli, tastes like a hybrid of a herb, crossed with a vegetable – a delicious peppery flavour with plenty of scent. It has an ‘edge’ which is compelling, as do olives, as does smoked cheese. Say no more.

This pizza can be made using our sourdough recipe >


1 dough ball left to rise for 1.5 –2 hours
flour, for dusting

For the friarielli
(makes enough for 4 baked pizzas)

  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • 1⁄2 red chilli, finely chopped
  • 200g friarielli/wild broccoli
  • sea salt
  • 4 dessertspoons tomato sauce (see page 20)
  • 4 kalamata olives
  • 4 basil leaves, torn
  • 60g mozzarella fior di latte, torn into 5 chunks
  • 20g smoked mozzarella,torn into 4 chunks
  • olive oil, for drizzling



Prepare the friarielli: Heat the oil in a heavy sauté pan and fry the garlic and chilli over a medium heat. Add the leaves, some salt and a drop of water and cover. Cook for about 4 minutes. Drain well
and squeeze excess water from the leaves before using.


Place a rack on the highest shelf of an oven and turn the grill to its highest setting. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat.


Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising.


As soon as the dough firms up, spread the tomato sauce over the base with the back of a metal spoon. Lay some friarielli leaves down on the pizza and then top with the olives, basil and both cheeses. Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the grill for a further 3–4 minutes. Once ready, drizzle with a little olive oil to finish.


See more recipes >

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