The BBC Good Food logo
Sticky onion & sausage pizza

Sticky onion & sausage pizza

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus rising
  • Easy
  • Serves 4

Use ciabatta bread mix as an easy homemade pizza dough - top with balsamic onions, spinach and sausage meat for a quick weeknight dinner

  • Freezable (uncooked dough only)
Nutrition: per serving
NutrientUnit
kcal827
fat45g
saturates18g
carbs69g
sugars12g
fibre5g
protein34g
salt4g
Advertisement

Ingredients

  • 500g ciabatta bread mix
  • 3 tbsp olive oil , plus extra for greasing
  • plain flour , for dusting
  • 4 large red onions , thinly sliced
  • 2 rosemary sprigs, leaves only, roughly chopped
  • 100g young leaf spinach
  • 3 good-quality pork sausages (about 250g)
  • 2 tsp wholegrain mustard
  • 2 tbsp balsamic vinegar
  • 175g cheddar

Method

  • STEP 1

    Tip the bread mix into a large bowl. Make a well in the centre and pour in 1 tbsp olive oil and 350ml tepid water. Mix to form a dough, then turn out onto a lightly floured surface and knead for 5 mins. Transfer to a lightly oiled bowl, cover and leave to rise for 30 mins.

  • STEP 2

    To make the topping, heat the remaining oil in a frying pan and add the onions, rosemary and a good pinch of salt. Cook gently, stirring occasionally, for 25-30 mins until starting to caramelise. Boil the kettle. Put the spinach in a colander and pour over the boiling water. Leave to drain and cool, then squeeze as much liquid from the spinach as you can and season. Squeeze the sausages from their skins into a small bowl and stir through the mustard. When the onions are softened, pour over the balsamic vinegar and stir well. Cook until almost all the vinegar has evaporated and the onions are sticky.

  • STEP 3

    Heat oven to 220C/200C fan/gas 7 and pop in 2 baking trays. Tip the dough out and divide into 2 equal pieces – do not knock the dough back or it won’t hold its shape. Stretch and roll the dough into 2 large circles, about 30cm diameter. Transfer the bases to the trays. Spread over the onions, top with the spinach and cheddar, then dot over the mustardy sausage. Bake for 15-20 mins until crisp, golden and the cheese is bubbling.

Goes well with

Recipe from Good Food magazine, September 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content