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
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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
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Method:

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.



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