Name: Lamb sausage tray bake pizza with feta, tomato and mint
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 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; 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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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.