The sausage and rapini Parisienne pizza is truly an amazing recipe, a quick and extraordinary variation of the classic Parisienne with tomato and mozzarella. Surely you have all tried Parisienne pizza, a savory leavened dough with a pizza dough base and puff pastry, I love it and have prepared many versions. This time, I wanted to make it in a super tasty version, using one of the most loved combinations as filling. The sausage and rapini Parisienne pizza is crunchy, fragrant, cheesy, and very tasty, it is prepared in a few minutes using ready-made bases (but you can also prepare them at home, if you prefer) and it is special, perfect as a single dish or an appetizer, perfect for a party, a buffet or a happy hour, you absolutely have to try it, it has now become one of my absolute favorites!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz sausage
- 9 oz rapini (already cleaned)
- 9 oz scamorza cheese
- 4 tbsps extra virgin olive oil
- 2 cloves garlic
- 1 chili pepper
- 1 roll ready pizza base
- 1 roll puff pastry
- 1 egg
- to taste salt
Steps
The sausage and rapini Parisienne pizza is very simple and quick to prepare. First, clean the rapini, removing any yellowed and spoiled leaves, flowers, and flower heads that are bitter, and the thicker and harder stems. Rinse them thoroughly and drain well.
Pour the extra virgin olive oil into a pan, sauté the chopped garlic and chili pepper, add the rapini, season with salt, let them brown for a couple of minutes, then cover with a lid and let them cook for 5/7 minutes (if there are larger tops or stems, let them cook for about ten minutes).
Set the rapini aside and, in the same pan, let the crumbled sausage, without the casing, brown until golden; it will take about 5 minutes.
Combine the rapini with the browned sausage and let them flavor for a minute.
Unroll the ready pizza base, top with the sliced scamorza cheese, not too thick, sausage and rapini, and cover with the puff pastry, sealing the edges well and folding them inward.
Brush the surface of the sausage and rapini Parisienne pizza with beaten egg, poke with a toothpick, and cook in a preheated oven at 390°F for 25/30 minutes until golden.
Tips:
The sausage and rapini Parisienne pizza can be stored at room temperature for a few hours or in the fridge for a couple of days. I used fresh rapini, but you can also use frozen ones, following the same procedure. Instead of scamorza cheese, you can use provolone, mozzarella, or another similar cheese as long as it’s quite dry.
Other recipes with sausage and rapini HERE
