Ingredients
Serves 6
20 whole black olives in brine
Sea salt and freshly ground black pepper
1 head of cauliflower, cut into small pieces
2 tbsp olive oil, plus a little extra for greasing and finishing
400g 100 per cent pork sausages
2 large potatoes, peeled and cut into large chunks
2 medium-size onions, sliced
120g caciocavallo or pecorino cheese, diced
For the dough
500g semolina flour, plus more as needed
500g 00 fl our (extra-fine)
30g fresh yeast
80ml olive oil
20g sea salt
5g sugar
1 egg, beaten, for brushing
Method
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1 First make the dough. In a food mixer with a dough hook, mix the flours, yeast, 2 tbsp of the olive oil, 400ml of water, the salt and the sugar.
2 Mix until soft and elastic, then emulsify the rest of the olive oil with another 50ml of water and add it to the mixer bowl, a little at a time, with the motor turning, until the dough is soft. Turn out into a bowl and leave to rise in a warm place for at least 2 hours.
3 Drain the olives and pat dry. With a sharp knife, make three or four cuts in each olive from end to end, then cut each segment away from the stone as carefully as you can.
4 Bring a large pan of salted water to the boil. Put in the cauliflower and blanch for a minute, then drain.
5 Preheat the oven to 180C/gas 4 and brush a baking dish with olive oil. Remove the skins from the sausages and break the sausage meat into pieces.
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6 Heat the olive oil in a pan and brown the sausage meat. Lift out and drain on kitchen paper. Add the potatoes to the pan in which you cooked the sausages, season, and sauté until golden and just tender. Lift out and drain on kitchen paper, then put the onion into the same pan and cook gently until soft but not coloured. Add the cauliflower and season with salt to taste.
7 Put the sausage and potatoes back into the pan of onion and cauliflower, with the olives, and season well with black pepper. Stir everything together for a minute or so, then take off the heat.
8 Dust your work surface with flour, and roll out the dough to about 6mm thick. Divide it into two: you need one piece big enough to line a shallow baking dish, and the other to put over the top. Line the dish with the bigger piece, then spoon in the sausage mixture. Scatter the cheese over, then cover with the other sheet of dough and seal the edges all round. Brush with the egg and a little more olive oil.
9 Put into the preheated oven and bake for 20-30 minutes, or until the top is golden.