A classic family favourite. This recipe is fun to make and share with the whole family.

Buy the products

  • Base Ingredients
  • 225g Strong flour (00 is ideal)
  • 7g Dried yeast
  • 2 tbs Olive oil
  • 150ml Warm water
  • Topping Ingredients:
  • 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)

Cooking Instructions


  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 200C, 400F, 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

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.