Lamb Sausage Pizza

  • prep 35 mins
  • cook 20 mins
  • serves 4


  • 500g ciabatta bread mix
  • 2 tbsp olive oil
  • 350g carton fresh tomato sauce
  • 400g Scotch Lamb and rosemary or mint sausages, skinned
  • 1 green pepper, seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 200g feta, finely crumbled (optional)

Cooking Method

Heat the oven to 220C, gas mark 7. Tip the bread mix into a bowl (keep a little aside for kneading) and add warm water (according to packet instructions) and 1 tbsp of olive oil. Bring together to make a soft dough. Knead for 5 minutes then divide into four balls.

Lightly dust the surface with the reserved bread mix and roll the balls out into four 18 – 20cm rounds. Transfer to 2 large non-stick baking sheets, cover with a clean tea towel and leave to rise in a warm place for 15 minutes.

Spread the tomato sauce over the pizza bases then crumble the sausage meat over the top. Scatter with peppers and red onion and drizzle with a little more oil.

Bake for 20 minutes until, risen, golden and cooked through. Scatter over the feta, if liked, and serve.

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