PORK AND FENNEL SAUSAGE, BLACK OLIVE AND MOZZARELLA PIZZAS

2 large Lebanese flatbreads

½ cup purchased chunky tomato pasta sauce

4 pork and fennel sausages, skin removed

12 large black olives, pitted

125-gram ball fresh mozzarella in whey, well drained, ripped

olive oil for drizzling

parmesan for grating

sea salt and ground pepper

baby basil leaves

EQUIPMENT: Grease a large, flat baking tray and line with baking paper.

Preheat the oven to 200°C.

Place the flatbreads on the tray and spread with the tomato sauce. Pinch the sausages into small pieces and place on top. Add the olives and mozzarella. Drizzle with a little olive oil then top with a generous grating of parmesan, salt and pepper.

Bake for 12-15 minutes until golden. Serve immediately topped with basil leaves. MAKES 2 PIZZAS