We’re going to keep things super simps today here. Why? It’s Friday! Yay!! We want pizza and we want it fast.
In under 10 minutes we’re going to have yummy homemade pizza with the best (yes, I’m going to say it) topping ever – rosemary, brussel sprouts and pork and fennel sausage (don’t give me that look, it really is awesome).
I’m all for making homemade pizza bases because they are fresh, fluffy, crispy and delicious, but today. We want pizza and we want it fast, so we’re buying good quality store-bought pizza bases. If you like you could even buy store-bought pizza dough, but you do have to remember it is Friday so I’m suggesting the minimal effort good quality store-bought pizza base option. Just saying.
We’re slicing up some brussel sprouts, throwing them on top with some rosemary, spicy chilli flakes, tangy tomato paste and a big handful of grated mozzarella. Then, because it’s Friday, we’re grabbing a couple of free-range pork and fennel sausages and just squeezing out their middles to make little sausage meatballs to pop on top of the pizza. Easy.
Into the oven and around 8 minutes later (yes, 20 min faster than UberEats) you have the best homemade pizza on the table with a glass of red wine, trackies on your bum and your fav rom com on the TV (not that I’m suggesting my Friday night is that lame, I’m always out partying, wink).
Have a great weekend.
Rosemary, Brussel Sprouts and Sausage Pizza
- 1 good quality store-bought pizza base
- 3 Tbsp tomato paste
- 100 g/3.5oz free-range pork and fennel sausages (about 1.5-2)
- 2 large brussel sprouts (about 60g/2oz), thinly sliced
- 1/4-1/2 tsp chilli flakes
- 1 sprig rosemary, leaves only, stem discarded
- 2/3 cup grated mozzarella cheese
- handful freshly grated parmesan cheese
- half 65g/2.3oz fresh mozzarella/burrata (optional)
Place pizza base on a piece of baking paper laid on a chopping board.
Smear tomato paste over base.
Scatter over brussel sprouts.
Take one sausage at a time and using your hand, squeeze out roughly 1.5cm/0.6in meatballs onto the pizza.
Sprinkle with chilli, rosemary and sea salt and cracked black pepper.
Cover with grated mozzarella cheese.
Take hot baking tray out of the oven and slide pizza and baking paper onto the tray. If using a stone, do not remove from the oven, instead carefully slide pizza onto the stone in the oven.
Bake in the oven for approximately 8-10 minutes or until the sausage is cooked and the cheese is golden and bubbly.
Remove and serve immediately scattered with freshly grated parmesan cheese, more chilli flakes if desired and torn fresh mozzarella.
Recipe adapted from Donna Hay.
If you’re looking for some other delicious QUICK MEALS from My Little Larder then you may like:
- Oven Baked Risotto with Saffron and Chorizo
5 Spice Lettuce Cups
- Broccoli and Lemon Orecchiette
- Spaghetti alla Carbonara con Aglio