Servings: 1 Pizza (2 servings)
Ingredients
Pizza Dough for 12 inch pizza
250gm thin Cumberland Sausage ring
Pizza sauce (below)
Grated Mozzarella Cheese
About 40gm Pepperoni Slices
Pesto Sauce
Pinch dried Oregano
Pizza Base Sauce
1tbsp Olive Oil
2 cloves Garlic, minced
227ml can chopped Tomatoes (a small can)
4 tbspn Tomato Purée
1 tspn Sugar
Pinch Salt
1/2 tspn dried Basil
1/2 tsp Oregano
Freshly cracked Black Pepper
1 pinch crushed Red Pepper or chilli sauce
- Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
- Add the chopped tomatoes, tomato puree, sugar, salt, basil, oregano, some freshly cracked pepper (3-5 cranks of a pepper mill), and a pinch of red pepper flakes/ chilli sauce, Stir to combine.
- Cover the pot, allow to a simmer, then reduce the heat to low, and let simmer for 15-20 minutes.
Preparation Method
Fry the Cumberland sausage in a ring until lightly brown
On a sheet of parchment. roll the Pizza dough into a circle about 12 ins in diameter and the position the sausage in a ring about 2cm inside the outer edge. Cover the sausage with the outer pizza dough and pinch into the base and all around the ring (on top of the sausage) for decoration.
Slide the Pizza onto baking tray.
Spread the Pizza sauce over the centre of the ring, and then the grated Mozzerella and some slices of pepperoni. Daub a number of 1/2 teaspoon quantities of Pesto sauce between the pepperoni and then sprinkle with Oregano.
Bake in a medium oven (180C) for 20-25 minutes until the pastry in a golden brown.
Ormside Kitchen 