Ingredients
- 200 g self-raising flour, plus extra for dusting
- 2 higher-welfare Cumberland or veggie sausages
- 2 sprig of rosemary
- 1 small red onion
- 150 g ball of mozzarella cheese
- 150 g red seedless grapes
- 1.5 heaped tablespoon sun-dried tomato paste olive oil
- 1 tablespoon pine nuts
Method
- Preheat the oven to full whack (240ºC).
- 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 1 tablespoon of 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 1 tablespoon of oil until well coated.
- Spread the tomato paste over the dough, sprinkle over the dressed red onion, and spoon over the sausage balls.
- Toss the grapes into the pan for 1 minute, then spoon over the pizza with any juices, tear over the mozzarella 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.
