MY FAVOURITE SPEEDY SAUSAGE PIZZA

RED ONION, MOZZARELLA, FRAGRANT ROSEMARY, SWEET GRAPES & PINE NUTS

Serves 2 Total 30 minutes l l 150g self-raising flour, plus extra for dusting

l Olive oil

l Sea salt and black pepper l 2 higher-welfare Cumberland or veggie sausages

l 1 small red onion

l 1 sprig of rosemary

l 1 heaped tbsp sun-dried tomato paste

l 100g red seedless grapes

l 1 x 125g ball of mozzarella cheese

l 1tbsp pine nuts

Preheat the oven to full whack (about fan 240°C). Pile the flour into a bowl with a small pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed. Roll and stretch out into a large oval (about 15cm x 30cm), then place in a large, sturdy, oiled tray. Cover with a clean damp tea towel and leave to rest while you put a small non-stick frying pan on a medium-high heat, then squeeze balls of sausagemeat out of the skins into the pan (if using veggie sausages, roughly slice and use 1tbsp olive oil for frying).

Fry until golden all over, tossing regularly, while you peel the red onion and slice super finely, ideally on a mandolin (use the guard!). Pick the rosemary leaves and toss with the onion, a pinch of sea salt and black pepper and 1tbsp oil until well coated.

Spread the tomato paste over the dough, sprinkle with the dressed red onion, and spoon the sausage balls over. Toss the grapes into the pan for 1 minute, then spoon over the pizza with any juices, tear the mozzarella over and sprinkle with the pine nuts. Place the tray over a high heat on the hob until it starts to sizzle, then cook at the bottom of the oven for 10 minutes, or until golden and crisp.