Rare Breed Yorkshire Sausage Pizza

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
yorkshire sausage pizza

Ingredients

  • 225g Strong flour (00 is ideal)
  • 7g Dried yeast
  • 2 tbs Olive oil
  • 150ml Warm water
  • TOPPINGs
  • 12 Chipolata sausages (I used Rare Breed Yorkshire Sausages), cooked and sliced
  • 250mls Tomato passata
  • A handful of fresh torn basil
  • 15g Pecorino Sardo (shaved or grated)
  1. Add the flour to a large bowl along with the dried yeast.
  2. Make a well in the middle of the flour and pour in the olive oil and warm water.
  3. Mix together using a wooden spoon bringing mixture together as a soft dough.
  4. Turn dough out onto a floured surface and knead the dough, "knocking it back" for about 5 mins.
  5. Put dough in clean dry bowl and cover with a tea towel. Leave it in a warm place for about an hour. The dough will approx. double in size.
  6. Pre-heat oven to 200°C, 400°F, Gas Mark 6.
  7. Lightly dust 2 large baking trays with flour.
  8. Turn out dough onto lightly flour surface and divide into 4 balls.
  9. Roll out thinly and place on baking tray.
  10. Spread passata onto rolled out pizza dough spreading evenly with a metal spoon.
  11. Scatter cooked sausage on top followed by basil and Pecorino Sardo.
  12. Place in oven and cook for approx. 10 mins until base is cooked through and edges appear golden and crispy.
  13. Serve hot or cold.

Gaynor's Tip: Get the kids involved in making this and encourage them to add additional toppings of their choice.

Source: Resident Food Farmison Blogger Gaynor Mairs.