SLICE

By: Janine Ratcliffe
ciabatta bread mix 250g
thin-stemmed broccoli tips 125g,
(halved lengthways if thick)
pork sausages 2 (about 130g), skins removed
fennel seeds 1/2 tsp, roughly crushed
mild chilli powder a good pinch
garlic 1 clove, crushed
olive oil as needed
taleggio 100g after removing rind, sliced
chilli flakes a big pinch
Make up the bread mix and
leave for 20 minutes.
Heat the oven to 220C/fan
200C/gas 7. Cook the broccoli
for 2 minutes in boiling
salted water then drain well.
Mix the sausage meat with
the fennel and chilli powder
and then season.
Pinch into little nuggets.
Mix the minced garlic with
1 tbsp olive oil.
Briefly knead the dough then
roll out to a large pizza base
of about 30cm.
Broccoli Florets
$2.49 | 12 oz.
These are a great snack, but for
our sake, they’re also a great
topping! Fresh vegetables can
always add something a little
extra to any dish. In this case,
it’s a little color and flavor.
Artisan Bread Mix
$6.99 | 10.4 oz.
Artisan bread and Ciabatta
bread are the same thing, so
this is us making a professional
suggestion on what to use for
this crust.
Italian Pork Sausage
$3.99 / 1 lb.
You don’t have to worry about
removing the skins if they aren’t
there in the first place! Our
deli can provide you with just
the right amount of sausage —
hassle free!
Taleggio
$13.99 / 1 lb.
Its coarse rind is edible, and
stands in great contrast to the
creamy interior.Together, they
create a seamless blend of
opposing sensations in terms of
both flavor and consistency.
Brush the oil over the dough
then top with the broccoli,
taleggio and sausage.
Drizzle over the rest of the
oil and bake for 15-20 minutes,
until the dough is crisp
and golden and the sausage
is cooked through.
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