Sausage & Grape Pizza
Everyone loves pizza, don’t they? While I have included a recipe for the pizza dough, don’t feel compelled to make your own base. There are plenty of places to buy good pizza bases these days, including low carb and gluten free versions. If you are going to make your own base, don’t feel compelled to create a circular shape, a rectangular the size and shape of a baking sheet makes more sense if you’re serving a group.
My best tip is to ensure the oven preheats nice and hot while you are topping your dough so the pizza gets an immediate blast of heat and ends up with a crisp base. That said, homestyle pizza is a different breed to pizzeria pizza so let’s accept that and just move on.
ingredients
- 400g bread flour
- 2 tsp salt
- 310ml tepid water
- 7g instant yeast
- 20ml olive oil
- 100g mozzarella (dry style not fresh), grated
- fresh sage leaves
- 150g pork & fennel sausage meat
- small handful seedless grapes (red or green, your choice)
- ½ small red onion
To make the base, mix the flour and salt together in a bowl. Add the yeast to the water, let it activate for several minutes then pour into the flour blend, adding olive oil at the same time. Give it a rough mix together then let it rest for 10 minutes.
Empty the dough onto a smooth surface and give it a good knead until smooth and elastic. Cover (a shower cap works well) and put aside in a warm place to rise for 30-60 min. Roll out and shape as you prefer, place on your oven tray and let rest for a further 10 mins to relax. Meanwhile, preheat your oven to 220 degrees Celsius.
Top with mozzarella first then sage leaves, nubbins of sausage meat, grapes, and onion. Place into the preheated oven for 15 min or until cooked (both base and toppings).