- 2 x 220g frozen pizza dough
- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 pork sausages
- glug of olive oil
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 is a generic Italian name for any sauce made by pounding ingredients together.
- 2 x 125g balls buffalo mozzarella
- basil leaves, to serve (optional)
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.
Tip the chopped tomatoes into a saucepan, simmer uncovered for 15 mins until reduced and saucy, then season to taste.
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.
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.
Make them veggieSwap the sausages for cured meats, if you prefer, or portobello mushroom slices, if you want them to be meat-free.