Lamb Merguez Sausage, Mozzarella and Spinach Pizza
Photography Manja Wachsmuth.
Using milk in the dough gives it a soft, puffy texture and you can use your own favourite sausage for the topping.
INGREDIENTS
2 cups plain flour
1½ teaspoons instant dried yeast
1 teaspoon sea salt
1 cup lukewarm water
2 tablespoons milk
1 tablespoon olive oil
Topping
3 lamb merguez sausages
¾ cup purchased thick tomato pasta sauce
handful baby spinach leaves
12 large green olives
1 ball fresh mozzarella in whey, well drained
parmesan, to grate
basil leaves, to serve, optional
METHOD
Preheat the oven to 200°C fan bake.
Place a flat baking sheet in the oven to preheat.
Combine the flour, yeast and salt in a large bowl and make a well in the centre.
Combine the wet ingredients in a jug and mix into the flour to make a soft but not sticky dough. Add a little more water or flour if needed. Turn on to a lightly floured bench and knead for a couple of minutes until smooth and elastic.
Place in a large, lightly oiled bowl and turn the dough to coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½–2 hours to double in size.
Place the dough on baking paper and roll out or flatten the dough with your fingers to the desired shape.
Topping: Remove the skins from the sausages and break into marble-sized balls. Spread the pasta sauce over the dough, then nestle the sausage pieces, the spinach leaves and the olives together over the top. Dot over the mozzarella and top with a generous grating of parmesan.
Slide the hot tray under the baking paper and bake for 15–20 minutes until puffed and golden and the sausage is cooked through. Scatter over basil leaves, if using, and serve. Makes 1 very large pizza or several smaller pizzas
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