Broccolini, Sausage & Feta Pizza: Your New Flavor Obsession
Hey flavor adventurers! Isla here from BiteTide, and oh boy, do I have a pizza that’ll make your taste buds dance the tango. Imagine this: A crispy, golden crust piled high with juicy fennel sausage, creamy feta, blistered broccolini, and spicy Fresno chilis, all finished with zesty lemon and cool mint. It’s like a party in your mouth where everyone’s invited – savory, spicy, herby, and downright delicious. This isn’t just pizza; it’s a flavor explosion that’s shockingly easy to whip up on even the busiest weeknight. I created this recipe after one of those “fridge raid” moments where broccolini, leftover sausage, and a lonely lemon collided – and magic happened. No fancy techniques or fussy steps here, just bold, craveable goodness that comes together in 40 minutes flat. Trust me, once you ride this flavor wave, you’ll never look at takeout menus the same way again. Ready to turn your kitchen into a pizzeria? Let’s dive in!
Coastal Kitchens & Pizza Epiphanies
This pizza tastes like home to me – and not just because it’s insanely tasty. Growing up in my little coastal town, Friday nights meant “kitchen sink pizza” with Dad. We’d raid the fridge for whatever looked lively – leftover grilled fish, garden veggies, even that weird cheese Nana brought back from her trip. One stormy evening, Mom’s broccolini harvest needed rescuing, and Dad’s spicy sausage met my experimental streak (I was 12 and *very* into chili flakes). We threw it all on dough, added the feta we’d forgotten about, and squeezed lemon over the top to “brighten things up.” That first bite? Pure fireworks. Dad did his goofy “happy pizza dance,” Mom pretended not to lick her plate, and I learned a golden rule: The best recipes are born from chaos and courage. This pizza is my grown-up homage to those messy, magical kitchen moments – where “oops” becomes “oh YES!”
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Broccolini, Sausage & Feta Pizza
- Total Time: 40 mins
- Yield: 6 servings 1x
Description
Spicy, herby, and layered with flavor, this bold pizza features fennel sausage, creamy feta, melty mozzarella, and crisp-tender broccolini. Topped with lemon zest, chili heat, and fresh mint—it’s a total flavor explosion with every slice.
Ingredients
2 pounds pizza dough, at room temperature
4 links sweet Italian fennel sausage
Olive oil, as needed
24 oz fresh mozzarella, torn into pieces
⅔ cup fresh feta, crumbled
Zest and juice of 2 lemons
1 red onion, thinly sliced
8 cloves garlic, thinly sliced
2 bunches broccolini, tossed in olive oil
2 red Fresno chilis, thinly sliced
Kosher salt & freshly cracked black pepper, to taste
1 cup shredded Parmesan cheese, plus more for serving
Crushed red pepper flakes, to taste
Fresh mint leaves, for garnish
Instructions
Preheat oven to 475°F (245°C). Heat a skillet over medium heat. Remove sausage from casings and brown until cooked through. Set aside.
Roll out pizza dough into two 10–12 inch rounds. Brush with olive oil.
Top each with mozzarella, sausage, broccolini, garlic, red onion, feta, and Fresno chili. Sprinkle with Parmesan, salt, pepper, and red pepper flakes.
Bake 12–14 minutes, or until crust is golden and cheese is bubbly.
Remove from oven, finish with lemon zest, a squeeze of juice, and fresh mint. Serve hot.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Dinner
Your Flavor Arsenal (Plus Genius Swaps!)
Gather these heroes – and remember, flexibility is your friend! (Makes 2 pizzas, serves 6-8)
- Pizza dough (2 lbs): Store-bought or homemade! Chef’s tip: Let it sit at room temp for 1 hour – it’ll stretch like a dream. Gluten-free? Swap in your favorite GF dough!
- Sweet Italian fennel sausage (4 links): That subtle licorice kick is GOLD. No fennel sausage? Use regular Italian sausage + ½ tsp crushed fennel seeds.
- Fresh mozzarella (24 oz), torn: Creamy meltiness! Insider hack: Tearing (not slicing) creates yummy cheese pockets.
- Fresh feta (⅔ cup), crumbled: Salty tang that cuts through richness. Vegan? Sub creamy plant-based feta or dollops of cashew ricotta.
- Lemons (zest + juice of 2): Brightness booster! Always zest before juicing.
- Red onion + garlic (1 onion, 8 cloves): Thin slices = quick caramelization. Swap shallots for milder flavor.
- Broccolini (2 bunches), olive oil-tossed: Tender-stem magic! Broccoli florets work too – just chop small.
- Red Fresno chilis (2), thinly sliced: Vibrant, medium heat. Too spicy? Use roasted red peppers instead.
- Kosher salt, black pepper, red pepper flakes: Season in layers!
- Parmesan (1 cup shredded): Umami depth. Grana Padano works great too.
- Fresh mint leaves: The refreshing finale! Basil or parsley if mint’s not your jam.
- Olive oil: Your flavor glue. Use the good stuff!
Let’s Build Your Masterpiece (No Stress Allowed!)
Follow these steps for pizza perfection – I’ve packed ’em with my favorite kitchen hacks!
- Heat it up & sizzle sausage: Preheat oven to 475°F (245°C) – yes, HOT! (Crucial for crispy crust!) While it heats, brown sausage in a skillet over medium heat. Pro move: Squeeze sausage from casings straight into the pan – no knife needed! Cook until crumbly and no pink remains (5-7 mins). Drain fat, set aside.
- Roll with it: On a lightly floured surface, divide dough in half. Roll/stretch each into a 10-12 inch round. No rolling pin? Use a wine bottle! Transfer dough to parchment-lined baking sheets. Brush edges with olive oil – this gives that gorgeous golden crunch!
- Layer the love: Scatter torn mozzarella over dough (leave a ½-inch border!). Top with sausage, broccolini, garlic, onion, feta, and Fresno chilies. Big tip: Keep broccolini in a single layer so it roasts, not steams! Sprinkle with Parmesan, salt, pepper, and red pepper flakes to taste.
- Bake to glory: Slide pizzas (parchment and all) onto oven racks or preheated pizza stones. Bake 12-14 minutes until crust is puffed and golden, cheese is bubbly, and broccolini edges are charred. Rotate pans halfway for even cooking!
- The grand finale: Pull pizzas out – they’ll smell AMAZING. Immediately shower with lemon zest, a squeeze of fresh lemon juice, and torn mint leaves. This bright “finishing touch” makes flavors POP!
Plate It Like a Pro (Minimal Effort, Max Style)
Slice this bad boy into wedges right on the baking sheet – no fancy platter needed! I love serving it family-style on a big wooden board with extra red pepper flakes and Parmesan for DIY spice control. Pair it with a simple arugula salad (tossed with lemon juice and olive oil) to cut the richness. Beer lovers: A crisp lager complements the spice. Wine fans: Go for a juicy Chianti! Bonus vibe: Eat it straight from the oven while cheese is dangerously molten – just watch those tastebuds!
Switch It Up! 5 Tasty Twists
Make this pizza YOURS with these fun riffs:
- Meatless Marvel: Swap sausage with sautéed mushrooms + a pinch of smoked paprika for depth.
- Lighter Love: Use chicken or turkey sausage and part-skim mozzarella.
- Spice Control: Omit Fresno chilis and red pepper flakes for mild vibes, or add jalapeños for extra fire!
- Cheese Swap: Try goat cheese instead of feta for tangier notes, or add dollops of ricotta.
- Seasonal Spin: In summer, swap broccolini for zucchini ribbons; in winter, use roasted Brussels sprout halves.
Isla’s Insider Scoop & Saucy Stories
This pizza has serious personality – and so do its kitchen escapades! The first time I tested it, I accidentally used hot sausage AND double the chilies. My poor taste-testers (aka my book club) turned delightfully pink and chugged three pitchers of water – but still demanded the recipe! Lesson learned: Always label your sausage. Over time, I’ve tweaked it: Adding lemon zest after baking was a revelation (cooking it mutes the flavor), and tossing broccolini in oil prevents sad, dry stems. The mint? Total happy accident – I grabbed it instead of basil during a “zone-out” moment. Best mistake ever! This pizza is forgiving, so own your quirks. Burnt the crust a little? Call it “artisanal char.” Extra cheese fell off? That’s your cook’s treat!
Your Pizza Puzzles, Solved!
Got questions? I’ve got answers (and empathy – we’ve all been there!).
Q: My crust is soggy in the middle! Help?
A: Three common culprits: 1) Overloaded toppings (stick to amounts listed!), 2) Wet broccolini (pat it bone-dry after washing), 3) Dough not thin enough in the center (roll edges slightly thicker than middle).
Q: Can I prep anything ahead?
A: Totally! Cook sausage, slice veggies/chilies, and zest lemons up to 2 days ahead. Store separately in fridge. Bring dough to room temp 1 hour before rolling.
Q: Broccolini still tough after baking?
A: If yours is thick-stemmed, blanch it first: Drop in boiling water 60 seconds, then ice bath. Dry THOROUGHLY before using.
Q: No Fresno chilis at my store. Substitutions?
A: Jalapeños (less spicy? remove seeds), banana peppers (milder heat), or even 1 tsp Calabrian chili paste mixed into sausage.
Nutritional Nibbles (Per Serving)
Approx. 500 kcal | Carbs: 38g | Fat: 30g | Protein: 21g | Fiber: 3g
Note: Values are estimates. To reduce calories, use less cheese or lean turkey sausage.
This pizza isn’t just dinner—it’s a full-on flavor party with a crispy crust, spicy-sweet heat, creamy cheese, and that citrusy mint finish that seals the deal. Whether you’re feeding a crowd or treating yourself, this recipe brings the bold without the stress. So grab that dough, fire up the oven, and let your inner pizza artist shine.
