ITALIAN SAUSAGE & PEPPERONI PIZZA

SERVES 4 PREP 15 MINS COOK 35 MINS PER SERVE 3800kj

1 ½ cups self-raising flour 1 cup Greek-style yoghurt 50g butter 6 flat mushrooms, thickly sliced 2 Italian sausages, meat removed from casings ¼ cup tomato passata 1 cup grated pecorino cheese 50g pepperoni, sliced 1 cup grated mozzarella rocket, sliced pear, toasted chopped walnuts, olive oil, white-wine vinegar

1 Combine flour and yoghurt. Season. Stir until a sticky dough forms. Knead lightly until smooth. Season. Set aside, covered, 10 minutes. 2 Preheat oven to very hot, 220°C. Place two large round oven trays in oven to preheat. 3 In a frying pan, melt butter on medium. Saute mushrooms 6-8 minutes. Season. 4 Transfer dough to a well-floured surface. Knead until smooth. Halve. Roll half dough out to a 30cm round. Transfer to a sheet of baking paper. Repeat with remaining dough. 5 Fold edges of dough to create a 1cm border. Form sausage meat into balls. Top bases with passata, pecorino, sausage meat, pepperoni and mushroom. Sprinkle with mozzarella. Using baking paper, lift pizza onto hot trays. 6 Bake 12-15 minutes, until golden and crisp. 7 Toss rocket, pear and walnuts in bowl. Drizzle with dressing of two parts oil to one part vinegar. Serve pizza with pear salad.