Wild Broccoli, Sausage and Mozzarella Neapolitan Pizza

by Antoine Cantarel on March 17, 2020

During my last trip to Italy one of the wood fired pizza restaurant in Florence served a Wild Broccoli, Sausage and Fresh Mozzarella Pizza. It is was simply succulent!

I have been trying to reproduce this master piece and after much trial, here we are.


- 1 Double Zero Neapolitan Flour dough ball 250gr, 8 to 9 oz for 12" pizza

- 1 bunch of wild broccoli

- 1 lb of Fresh ground pork

- 1 lb of Fresh Mozzarella cheese

- Salt

- Pepper

- Garlic powder



  1. Heat-up you oven to Neapolitan Pizza temperature. I suggest 750 F on the floor and 900 F + on the dome
  2. Steam the wild broccoli until they are very soft
  3. Sauté the ground pork with a little salt, fresh ground pepper and garlic powder to taste
  4. Stretch the dough to get a 12" pizza
  5. No sauce, I know it is crazy but no sauce
  6. Place about 3 oz of sausage and 2 oz of fresh mozzarella
  7. Cut in half and place the broccoli branches across the pizza
  8. Cook for about 90 second

Bon appétit!


Wood Fired Pizza with Mozzarella

Neapolitan Broccoli Pizza Brick Oven


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