HOW TO MAKE: La Pizza Chiena or Stuffed Pizza with Rapini and Smoked Provola
850g pizza dough
2 bunch rapini, ends trimmed and cut in thirds
2 garlic cloves
1 tsp chilli flakes
2 cups smoked Provola or Scamorza, cubed
2 sweet or spicy sausages
Salt, QB
4 tbsp extra-virgin olive oil, extra for drizzling
Flour for dusting
Preheat your oven to 500 degrees. In salted boiling water, add the rapini and cook for a few minutes until soft. In a large pan, heat up olive oil and add garlic, chilli flakes, blanched rapini, and salt. Cook and saute for 2 minutes. Then, remove the garlic and set aside.
Stretch your dough and add the rapini, sausages (remove from casing and crumble it), and smoked Provola or scamorza.. Cook in the oven for 15-20 minutes or until the dough is golden on the edges. Enjoy!