Two sausage & pesto pizzas served on a wooden platter

Sausage & pesto pizza

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(1 ratings)

Prep: 20 mins Cook: 40 mins plus defrosting

Easy

Serves 4

Make these cheesy sausage and pesto pizzas with just a handful of ingredients for an easy, takeaway-style dinner. If you prefer, make these veggie-friendly using our tip below

Nutrition and extra info

Nutrition: Per serving

  • kcal544
  • fat27g
  • saturates11g
  • carbs49g
  • sugars4g
  • fibre5g
  • protein23g
  • salt2.9g

Ingredients

  • 2 x 220g frozen pizza dough
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 pork sausages
  • glug of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 tbsp fresh pesto, or vegetarian alternative
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 2 x 125g balls buffalo mozzarella
  • basil leaves, to serve (optional)
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Remove the pizza dough from the freezer 1-2 hrs before cooking to defrost. Heat the oven to 220C/200C fan/gas 7. Put a large baking sheet in the oven to heat.

  2. Tip the chopped tomatoes into a saucepan, simmer uncovered for 15 mins until reduced and saucy, then season to taste.

  3. Squeeze the sausagemeat out of the skins and into a bowl. Divide into 10 small balls. Pour the oil into a non-stick frying pan and fry the meatballs over a medium heat for 5 mins until golden brown.

  4. Roll the dough out into two oval-shaped pizzas about 20cm long. Top with a layer of the tomato sauce, then swirl in the pesto. Tear the mozzarella and scatter that over along with the sausage meatballs. Slide the pizzas onto the hot baking sheet and cook for 18-20 mins or until crisp and charred at the edges. Scatter over a few basil leaves to serve, if you like.

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Comments, questions and tips

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coatesy2310
2nd Apr, 2020
5.05
Delicious! Made some simple ingredients something really special.
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