A rustic Italian pizza topped with sausage, bitter greens, mozzarella, and a bright tomato base. Long cold fermentation gives the crust depth and chew.
35 min prep 14 min cook 2880 min rest
Keeps the screen on · step-by-step guide · built-in timer
Mix the flour, water, yeast and salt, then knead with the olive oil until elastic.
Cold-ferment the dough in the refrigerator for 48 hours.
Mix the tomato puree with crushed garlic and salt to make the sauce.
Saute the chard or broccoli rabe in olive oil for 3 minutes, then drain off excess liquid.
Heat the oven to 275°C, stretch the dough and top it with sauce, mozzarella, sausage, greens and red pepper flakes.
Bake the pizza for 12 to 14 minutes, until the edges puff and brown.
💡 Tip: A quick saute before topping the pizza softens the bitterness of the greens.
🍽️ Serving suggestion: Serve with a lemony arugula salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~640
kcal calories
29
g protein
71
g carbs
28
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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