1. Bring a pan to medium heat with olive oil. Add the chopped broccolini stalks, broccolini florets, a clove of garlic, and a pinch of chilli. Cook until the stalks are tender enough to pierce with a fork.
2. Add broccolini stalks to a blender with a little water, season with salt, and blend into a smooth, green cream. Set broccolini florets aside.
3. In the same pan, fry the sausage after breaking it into small chunks. Cook until browned and crisp.
4. Preheat your oven to 250°C on bake or convection mode with no fan force. If you are using a pizza stone, place it in now to preheat fully.
5. Open your Based Pizza base and spread a thin layer of broccoli cream across the surface. Add mozzarella and scatter the cooked sausage on top. Bake for 5–6 minutes, until the cheese has melted and the crust is golden.
6. Once out of the oven, top with the cooked broccolini florets, a few pieces of sun-dried tomato, and a light dusting of parmesan.Drizzle with olive oil, slice, and serve.

• 1 Based Pizza sourdough base
• 1 small bunch broccolini (stalks and florets separated)
• 1 clove garlic, chopped
• A pinch of chilli flakes
• 1 Italian pork sausage, casing removed
• 100 g mozzarella, sliced
• 2–3 sun-dried tomatoes, sliced
• 15 g parmesan, finely grated
• 1 tbsp olive oil (plus extra for finishing)
• Salt, to taste