Sicilian broccoli and sausage pie

Serves 6
 
1 1/2 tbs olive oil
500g (about 4) Italian-style coarse pork chilli and fennel sausages
300g trimmed broccoli florettes
200g pecorino, coarsely grated 1
20g (2) bocconcini, cut into 1cm pieces
1 quantity basic bread dough (see page 128 of the June issue of Notebook:)

1. Heat 2 tsp oil in a frying pan over low-medium heat. Squeeze sausage meat from casings into pan then, using a spoon, cook, stirring to crumble meat, for 8 minutes or until cooked through. Transfer to a bowl and leave to cool.


2. Cook broccoli in a saucepan of boiling water for 2 minutes or until just bright green. Drain well and refresh under cold running water, then drain again. Coarsely chop broccoli, then spread over paper towels and pat dry well. Add broccoli, pecorino and bocconcini to sausage meat and stir to combine. 

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3. Preheat oven to 200C. Grease a 24cm round, 5cm-deep pizza tray. Divide dough in 1Ž2 then roll one piece out on a lightly floured surface until 32cm round. Place into prepared tray, allowing excess to hang over rim. Spoon in sausage mixture. Roll remaining dough out to a 28cm round then place over filling and press dough edges together to join. Trim excess dough then, using a small knife, cut a 3cm slit in top of pie. Brush with remaining oil.


4. Bake for 35 minutes or until golden and cooked through. Stand pie in tray for 15 minutes before serving.

Recipes & words: Lisa Featherby. Photography: Andrew Lehmann. Styling: Michelle Noerianto. Food preparation: Sophia Young.

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