Margherita and salsiccia e friarielli pizzas

Crisp, chewy dough meets two Italian classics: the fresh simplicity of a margherita with mozzarella, basil and tomato, and the bold, smoky comfort of salsiccia e friarielli with Italian sausage and greens. Made with a slow-proved dough, these pizzas are restaurant-worthy yet perfect for sharing at home.

By James and Thom Elliot
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

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These pizzas balance whole ingredients like tomatoes, mozzarella and greens with indulgent sausage and olive oil. The Nutri-Score is rated C, making them a tasty meal best enjoyed in moderation.

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Method

Dough preparation

1. Pour 630ml cold water into a large mixing bowl. Rub the yeast into the water with your fingers until dissolved.
2. Add half the flour and mix until smooth, like a thick batter. Stir in the salt, then add the remaining flour in two batches until a rough dough forms.
3. Knead the dough by hand for 10–15 minutes until smooth and elastic, or mix with a dough hook on slow speed for 10–12 minutes.
4. Place the dough in an airtight container. Prove at room temperature for 2–3 hours, then refrigerate overnight.

Dough balls and proving

5. Next day, divide the dough into 280g portions and roll each into a tight ball. Place seam-side down in a covered container.
6. Let prove at room temperature for 6 hours until doubled. Transfer to the fridge for 12 more hours.
7. Bring to room temperature again for 2–3 hours before using. The dough is now ready and keeps in the fridge for 2–3 days.

Sauce and toppings

8. Cook garlic in olive oil until fragrant, add tomatoes and oregano, and simmer until reduced by half.
9. Stretch a dough ball into a round base. For margherita, spread sauce, top with mozzarella and basil. For salsiccia e friarielli, add sauce, friarielli, smoked mozzarella and sausage.

Cooking

10. Preheat pizza oven to 230C/210C Fan/Gas 8. Bake pizzas for about 10 minutes until the dough is cooked and cheese has melted.
11. Finish both pizzas with a drizzle of olive oil and a sprinkle of Parmesan.

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Suggested Wine Pairing

• Majestic: Definition Montepulciano d’Abruzzo – Juicy and smooth, it works beautifully with tomato-rich margherita pizza.
• Tesco Finest Chianti Riserva – Bright cherry and spice complement the sausage and friarielli toppings.
• Sainsbury’s Taste the Difference Nero d’Avola – Full-bodied with dark fruit, perfect with smoky Provola mozzarella.

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What can you serve with this

1. Rocket salad – Peppery leaves balance the richness of cheese and sausage.
2. Garlic bread – A simple side, golden and crisp to complement the pizza.
3. Italian antipasti board – Olives, pickles and cured meats add variety alongside homemade pizza.

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FAQs for Margherita and Salsiccia e Friarielli Pizzas

• Can I make the dough ahead?
  Yes, it keeps in the fridge for up to 3 days.
• What if I don’t have a pizza oven?
  You can use a hot oven with a pizza stone, but a pizza oven gives an authentic result.
• Can I freeze pizza dough?
  Yes, freeze after balling. Defrost overnight in the fridge.
• What cheese alternatives work?
  Burrata or mature cheddar can be used if mozzarella isn’t available.
• How long does homemade pizza sauce last?
  It can be kept in the fridge for 3–4 days.

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Nutri-score Health Check

This recipe scores a C. The pizzas provide good protein, calcium and vegetables but are higher in saturated fat and salt due to cheese and sausage.

Positive Factors

• Tomatoes provide vitamin C and antioxidants.
• Friarielli and basil add green leafy nutrients.
• Olive oil offers heart-healthy fats when used moderately.

Negative Factors

• Cheese adds higher saturated fat.
• Sausage contributes extra salt and fat.

This Nutri-Score is automatically generated from the ingredients. Use it as a guide to balance meals.