Lamb sausage tray bake pizza with feta, tomato and mint

Lamb and Mutton SA
4 servings Prep: 5 mins, Cooking: 25 mins
Rate this recipe
Lamb sausage is beautifully spiced and incredibly juicy when it is kissed with high heat. Removing the casing makes it easy to roll into small balls - very versatile for any kind of meatball recipe, but perfect as a pizza topping! Buy your ready-made pizza base at your local supermarket, or effortlessly roll your own with store-bought dough.

By Independent Contributor February 22 2023
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

500 g bread dough — store-bought or 1 XL rectangular par-cooked pizza base
125 ml pizza base sauce
300 g mozzarella cheese — coarsely grated
300 g lamb sausage — casings removed and rolled into small balls
200 g tomatoes — mixed and finely sliced
200 g feta cheese — crumbled
1 handful fresh mint — and/or basil leaves
For pizza base sauce
30 ml olive oil
1 garlic clove — finely grated
1 tin whole tomatoes — pureed to a smooth pulp
15 ml tomato paste
5 ml sugar
salt and black pepper — to taste
Tap for ingredients
Tap for ingredients


Preheat your oven to 230 C and remove the racks from the oven.

Line a large rectangular tray with non-stick baking paper (or dust it generously with flour). On a lightly floured surface, roll out the proofed dough to a rectangle that fits snugly in your pan, then transfer the dough to the pan.

Use the back of a spoon to spread the surface evenly with the sauce, leaving a thin strip clear on the edges.

Arrange the mozzarella on top, then top it with some sliced tomatoes, sausage balls and feta. Bake for 15-20 minutes until the edges turn dark and the cheese bubbles all over.

Remove, transfer to a wooden board, slice and scatter all over with mint/basil. Slice and serve warm. 

To make your own pizza base sauce

In a small saucepan, heat the oil and briefly fry the garlic until lightly golden. Add the pureed tomatoes, paste, sugar, salt & pepper, and stir. Bring to a simmer over low heat, then cook for about 10 minutes until fragrant and slightly thickened. 

Supported by the Red Meat Industry of SA – Recipes developed by The Food Fox – Ilse van der Merwe and photos by Tasha Seccombe.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.