PORK & FENNEL SAUSAGE WITH SAUTE POTATO PIZZA
PREP TIME: 15 MINUTES
COOKING TIME: 35 MINUTES
MAKES: 3 PIZZAS
INGREDIENTS
2 tablespoons olive oil
750g Spud Lite baby potatoes, cut into 1cm cubes
1 kg fresh pizza dough, quartered
400g tomato passata
3 pork and fennel sausages, skins removed
1 cup pizza cheese
GARLIC & ROSEMARY OIL
1/2 cup extra virgin olive oil
3 cloves garlic, peeled and crushed
2 tablespoons chopped rosemary
salt flakes and freshly ground black pepper
METHOD
1. Preheat oven to 240ºC (220ºC fan-forced) and if using a pizza stone place this in the oven to heat through.
2. For the garlic and rosemary oil, place all the ingredients together in a small saucepan over a low heat and cook for 5 minutes, making sure garlic does not burn. Remove from heat and allow to cool.
3. For the saute potatoes, heat 1 tablespoon olive oil in a non-stick frying pan over a high heat. Add half the diced potatoes, tossing to combine, cook for 5 minutes or until golden and tender, tossing often to cook evenly.
4. Place sauteed potato in a mixing bowl and pour over 1 tablespoon of the garlic and rosemary oil, tossing until well coated.
5. On a clean lightly floured work surface, divide pizza dough into three equal balls. Using hands stretch a ball into a 25-30cm round, approximately 5mm thick with a thicker crust.
6. To assemble pizza, remove pizza stone from oven (if using) or lightly oil a baking tray and place prepared dough on top. Spread pizza base with a 1/3 of the passata, within the thicker crust edge. Scatter over the sauteed potato and break up one of the sausages and scatter on top. Place in oven and bake in preheated oven for 15 minutes or until sausage is cooked and base is toasted. Scatter over 1/3 cup pizza cheese and return pizza to oven for 2 minutes or until cheese is melted. Remove from oven.
To Serve
Drizzle extra garlic and rosemary oil on top and cut into 6 – 8 slices.
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