SAUSAGE, OLIVE AND BASIL PIZZA WITH ROCKET SALAD
Our Farro Kitchen Pizza Dough makes light work out of this family favourite. Get creative with the toppings! A chicken and tarragon sausage would also be delicious, as well as a spicy chorizo.
Ingredients
Rodolfi Pizza Sauce
Farro pizza dough, defrosted and rolled into bases
Pork and Fennel Sausages, sliced into small pieces
70g Kalamata olives, drained
180g Massimo's Pizza Mozzarella, thinly sliced
10g Basil, roughly torn
For the salad:
70g rocket leaves
50g Grated parmesan
Olive Oil
Method
Preheat the oven to 225°C
Put the pizza bases side by side on an ovenproof tray (or on a clean surface transferring to a preheated oven stone)
Spread the pizza sauce evenly over both pizza bases. Evenly scatter the sausage pieces over the sauce. Layer the mozzarella and olives on top
Bake for 15 minutes or until the bases are crisp, the sausages cooked and the cheese is bubbling
Serve sprinkled with basil leaves and a side salad of rocket dressed with parmesan and olive oil