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)
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.