Recipe for: Rustic pizza with pulled sausage, sorrel, and caramelized rhubarb - photo 1
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Recipe for: Rustic pizza with pulled sausage, sorrel, and caramelized rhubarb

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~29.28 PLN * - (0)
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Description

Rustic pizza combining Polish seasonal sorrel and rhubarb with pulled, well-browned sausage — a classic form of pizza with a warming winter character. The dough is crispy on the edges and soft in the middle; the salty flavor of the sausage and cheesy mozzarella contrasts with the tangy, caramelized rhubarb and fresh, slightly tart sorrel. A dish perfect for spring evenings when we want to use the first seasonal vegetables while also needing a warming, hearty meal. Serve as a main dish for 3–4 people, accompanied by a light salad of young leaves and a glass of red wine or dark beer; visually appealing with the combination of pink rhubarb, green sorrel, and the golden edge of the crust.

Ingredients Used

Ingredients (18)

Servings:
4
  • Wheat flour 500 g
  • Water 300 ml
  • Fresh yeast 15 g
  • Sugar 55 g
  • Rapeseed oil 30 g
  • Mozzarella cheese 250 g
  • Country sausage 300 g
  • Sorrel 60 g
  • Rhubarb 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 20 g
  • Asparagus 150 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Parmesan cheese 50 g
  • Chicken egg 1 szt. (~60 g)
💰 Szacowany koszt dania: ~29.28 PLN (7.32 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Activating the yeast: in a small bowl, pour 100 ml of water at a temperature of about 35°C (it should be pleasantly warm, not hot). Add 5 g of sugar (measured from the total amount) to this water and crumble the fresh yeast. Mix with a fork for 20–30 seconds until the yeast dissolves. Set aside in a warm place for 8–10 minutes — a foam or "cap" should appear on the surface, indicating that the yeast is active.

Ingredients: Water, Fresh yeast, Sugar
Use a small bowl (about 0.5 l). Check the temperature of the water on the inner side of your wrist. If there is no foam after 10 minutes, the yeast is likely inactive — buy new ones.
2

Prepare the flour and salt: sift the wheat flour into a large bowl and mix it with the salt. Make a large well in the center of the flour (like a crater). Pour the dissolved yeast, the remaining water (200 ml), and the rapeseed oil into the well. Initially mix with a spoon, gradually incorporating the flour from the center with the rest of the ingredients until a loose, sticky dough forms.

Ingredients: Wheat flour, Salt, Rapeseed oil, Water, Fresh yeast
Use a large bowl and a wooden spoon or a mixer with a dough hook. Do not add all the flour at once — mixing from the inside allows you to control the consistency.
3

Kneading: place the dough on a lightly floured surface and knead for 8–10 minutes by hand (or 6–7 minutes with a mixer and dough hook) until it is smooth, elastic, and no longer sticks excessively to your hands. If the dough is too sticky, add flour by the tablespoon; if too dry, moisten your hands with water and continue kneading.

Ingredients: Wheat flour
Use a work surface or a large board and sprinkle with a little flour. If you don't have a mixer, knead vigorously with a folding and pressing motion. The dough is ready when it springs back slowly after pressing with your finger.
4

First rising: transfer the dough to a lightly greased bowl, turn it once so that the top is coated with oil. Cover with a clean cloth or plastic wrap and set aside in a warm place (e.g., near the stove) for 60–75 minutes until it doubles in size.

Ingredients: Rapeseed oil
The best bowl is glass or plastic. Do not place the dough in a draft. Properly risen dough will be soft, airy, and noticeably larger by about 2×.

Filling - sausage

5

Pulled sausage: cut the country sausage into thick slices (about 1 cm). Heat a pan with a tablespoon of rapeseed oil and fry the slices over medium heat for 6–8 minutes until nicely browned. Transfer the hot sausage to a board and shred it with two forks into irregular pieces (shredding will bring out the texture and the pieces will stick better to the pizza).

Ingredients: country sausage, Rapeseed oil
Use a frying pan with a diameter of 24–28 cm with a thick bottom. Do not crowd the sausages while frying — leave space for them to form a crust. Additionally, you can add a bit of Parmesan to enhance the flavor.

Filling - vegetables

6

Onion, garlic, and asparagus: peel the onion and cut it into thin feathers. In a pan, heat 10 g of butter (you will keep some butter for the rhubarb) and add the onion. Sauté over medium heat for 6–8 minutes until the onion becomes translucent and slightly golden. Add the garlic, sauté for 30 seconds, then add the chopped asparagus and sauté for another 3–4 minutes — the asparagus should retain a slight crunch and intense green color. Season with a pinch of salt and black pepper.

Ingredients: Onion, Garlic, Butter, asparagus, Black pepper, Salt
Use the same pan after the sausage (a bit of flavor from the sausage will add aroma). Do not fry the asparagus for too long — it will become soft and lose its color.

Filling - sorrel

7

Preparing the sorrel: wash the sorrel leaves under cold water and dry them thoroughly in a salad spinner or on a towel. Chop coarsely. Sauté briefly for 30–60 seconds in a dry pan or with 5 g of butter, just until wilted — it should retain a fresh, slightly tangy flavor, but reduce the sharp acidity.

Ingredients: sorrel, Butter
Sorrel loses its structure very quickly — sauté briefly and add to the pizza just before assembling. Use a strainer to drain after washing.

Caramelized rhubarb

8

Caramelizing rhubarb: cut the rhubarb into pieces of 1–1.5 cm. In a medium skillet, heat the remaining 5 g of butter and add the rhubarb and 50 g of sugar (the rest of the sugar used to activate the yeast). Cook over medium heat for 6–8 minutes, stirring occasionally, until the rhubarb softens and begins to form a sticky, rich glaze. Finally, check the taste — it should be sweet and sour, not burnt.

Ingredients: Rhubarb, Sugar, Butter
Use a heavy-bottomed pan. Control the heat — if the sugar starts to burn, lower the temperature and add a little water (1–2 tablespoons). Caramelization is the key flavor contrast of this pizza.

Assembly and baking

9

Preheat the oven to the maximum temperature (230–250°C). If you have a pizza stone or an inverted baking sheet, place it in the oven before preheating and heat for 30 minutes. After the dough has risen, divide it into 2 equal parts (or leave it as one large piece if you prefer) and gently degas it with your fingers. Stretch the dough by hand on a surface dusted with flour or semolina to a diameter of about 26–28 cm, leaving a thicker edge. Do not use a rolling pin if you want to keep the air bubbles in the crust.

Ingredients: Wheat flour
Use a baking stone/slab if you have one. If not, use the hottest baking sheet and bake for a shorter time. Grease your hands with a little oil to make stretching the dough easier.
10

Distributing the ingredients: on the stretched dough, evenly distribute torn pieces of mozzarella cheese. Then, add the pulled sausage, sautéed onions with asparagus, and briefly sautéed sorrel. On top, place balls of caramelized rhubarb in several spots — do not create an even layer, it should appear as sweet-sour "accents." Sprinkle with thyme and freshly ground pepper. If you are using an egg, you can gently brush the edge of the dough with beaten egg for color.

Ingredients: Mozzarella cheese, country sausage, Onion, asparagus, sorrel, Rhubarb, Thyme, Black pepper, Parmesan cheese
Arrange the ingredients sparingly — too heavy toppings will weigh down the dough. Additionally, you can add Parmesan cheese on top before or after baking — optional.
11

Baking: place the pizza on a preheated stone or baking sheet and bake for 8–12 minutes (depending on the oven temperature) until the edges are golden and crispy, and the cheese starts to bubble and lightly brown. Watch the pizza from the 6th minute — at higher temperatures, the baking time is shorter.

Ingredients: Mozzarella cheese, country sausage
Use a pizza spatula or a flat tray to move the pizza. If the cheese browns too quickly, reduce the temperature by 10–20°C and bake longer.

Finishing

12

Remove the pizza from the oven and let it sit for 3–5 minutes — this will prevent the cheese from melting too much when slicing. Optionally sprinkle with freshly grated Parmesan cheese, add a few leaves of fresh sorrel for contrast, and optionally drizzle with a bit of rapeseed oil or honey for a sweet-salty finish.

Ingredients: Parmesan cheese, sorrel, Rapeseed oil, Rhubarb
Use a pizza cutter or a wide spatula to cut into wedges. Do not cut the pizza immediately after baking, as the toppings will shift and slide off.

Fun Fact

💡

Pizza rustica is a variant of pizza with a rustic character, often prepared with local ingredients — in Poland, seasonal sorrel and rhubarb add freshness and a tangy contrast, which is a rare yet interesting combination with fatty sausage.

Best for

wieczór wiosenny spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the pizza on a wooden board, cut into wedges, with a light salad of young leaves and a simple vinaigrette. For a contrast of flavors, recommend a dark porter beer or a light red wine with low tannins. Let the pizza rest for 3–5 minutes before slicing.

🥡 Storage

Store leftovers in the fridge for up to 48 hours in a closed container. To reheat, use the oven at 180°C for 6–8 minutes or a covered skillet over medium heat for 4–5 minutes — this will keep the bottom crispy better than a microwave. Rhubarb is best stored separately if the pizza will be kept for longer.

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