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Sausage & pesto pizza

Two sausage & pesto pizzas served on a wooden platter

Sausage & pesto pizza

Name: Sausage & pesto pizza
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 x 220g frozen pizza dough; 400g can chopped tomatoes; 3 pork sausages; glug of olive oil; 6 tbsp fresh pesto or vegetarian alternative; 2 x 125g balls buffalo mozzarella; basil leaves, to serve (optional)

Esther Clark

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

plus defrosting

A star rating of 4.7 out of 5.3 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

2 x 220g frozen pizza dough
400g can chopped tomatoes
3 pork sausages
glug of olive oil
6 tbsp fresh pesto

or vegetarian alternative
2 x 125g balls buffalo mozzarella
basil

leaves, to serve (optional)

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Nutrition: Per serving

kcal544
fat27g
saturates11g
carbs49g
sugars4g
fibre5g
protein23g
salt2.9g

Method

step 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.
step 2

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

RECIPE TIPS

MAKE THEM VEGGIE

Swap the sausages for cured meats, if you prefer, or portobello mushroom slices, if you want them to be meat-free.

Recipe from Good Food magazine, April 2020

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A star rating of 4.7 out of 5.3 ratings

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