Leftover sausage pizza
Tomato pizza sauce
400g diced tomatoes
2 garlic cloves, crushed
1 handful basil or oregano (optional)
salt and pepper
2¼ cups spelt flour
1 tablespoon baking powder
½ tablespoon salt
1 cup Greek yoghurt
1 tablespoon olive oil
extra spelt flour for kneading
2–4 cooked sausages, sliced
2 whole roasted red peppers, sliced
½ red onion, finely sliced
20 kalamata olives, halved
4 handfuls cheddar cheese, grated
1 handful rocket leaves
- Place pizza stone (or tray covered with baking paper) in oven when cold. Heat oven to 200°C for 10 minutes while you prepare the dough.
- To make tomato pizza sauce, place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium-high heat for 10 minutes, or until sauce thickens. Stir occasionally. Then put aside.
- To make the base, sift spelt flour with baking powder and salt into a mixing bowl. Sift again to make sure the baking powder is mixed through evenly. Add yoghurt and olive oil and mix until the dough comes together.
- Turn dough out onto a lightly floured surface. Knead for 5–8 minutes, until elastic. Add more flour as you knead. It is ready when the top of the dough bounces back when pressed, leaving no indentation. Cut dough into quarters.
- On a lightly floured surface (ideally a wooden board so the dough doesn’t stick), roll to preferred thickness. Spread with tomato pizza sauce, and top with sausage slices, red pepper, onion, olives and cheese. Transfer to hot pizza stone in oven and bake for 10 to 15 minutes, or until golden brown.
- Top with rocket leaves to serve.
Tip: Leftover wraps and pita breads make fantastic, healthy pizza bases as well.
Leftovers: On the off-chance you have any leftovers, reheated pizza makes a fantastic lunch for the next day.
Variations: If you don't have spelt flour, make this super quick dough using self-raising flour instead.
Recipe from Summer TABLE by Jodie Blight.