Pizza with sausage and friarielli

400 g of AIA Paesana Verzino sausage

1 kg of flour

25 g of brewer's yeast

800 g of friarielli

1 clove of garlic

1 chili pepper

Sugar

Salt

Extra virgin olive oil

140 g of scamorza

Description

First of all, dedicate yourself to the preparation of the pizza dough: dissolve the yeast in a glass of warm water and mix well with a pinch of sugar. Then create a sort of fountain with the flour into which you will pour the dissolved yeast, a drizzle of EVO oil and water. Knead well with your hands until you have obtained a compact and elastic dough. Cover the dough just obtained with a cloth and let it rise for about 2 hours. Now clean the friarielli by removing the hardest part of the stem and washing them well under running water.

Luganega Paesana

Procedure

In a non-stick pan, heat a drizzle of oil, add the clove of garlic and the whole chili pepper, browning everything well. Then also add the friarielli, a pinch of salt and cover with a lid so as to wilt the friarielli well. Halfway through cooking, take care to crumble the AIA Paesana Verzino sausage that you will add to the other ingredients in the pan and that you will cook for another about 15 minutes.

In the meantime cut the scamorza into pieces and preheat the oven to 200°C. Grease a pizza pan with extra virgin olive oil and spread half of the risen dough on it, on which you will pour the filling of friarielli and sausage, the scamorza and cover everything with the other half of the dough. Pierce the surface with the tines of a fork and brush with a little extra virgin olive oil. Bake the pizza in the oven for about 50 minutes at 180°C

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