SauSage and moz­zarella pizza

Evening Express (City Final) - - Life! On Friday -

bowl, add 200ml warm wa­ter and the rape­seed oil. Place in a lightly oiled bowl, cover with cling­film and al­low to proof for 15 min­utes in a warm place. Di­vide the dough into two, place each on a sheet of grease­proof pa­per scat­tered with the po­lenta or semolina and stretch out into 25cm cir­cles, leav­ing the edge a bit thicker than the cen­tre to form a crust. Spread each base with half the tomato and gar­lic sauce. Squeeze the sausage meat from the skins in small pieces. Top both piz­zas with the sausage meat­balls, trans­fer to the hot bak­ing trays and bake for 10 min­utes, then scat­ter with the moz­zarella, re­turn to the oven and bake for a fur­ther five to

10 min­utes, un­til the crust is golden brown and the meat­balls are cooked though.

Top with basil leaves and serve.

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