Venison sausage & potato pizza
A different take on a pizza from Rachel Green, who combines venison sausage and potato with mozzarella and thyme.
Ingredients
Fresh ingredients
- 300 g Venison sausages, casings removed
- 1 Large potato, thinly sliced
- 1 Small red onion, peeled and thinly sliced
- 100 g Mature Cheddar cheese
- 1 Ball of mozarella, torn into pieces
- Sprigs of fresh thyme
Store cupboard ingredients
- 400 g Strong flour
- 2 tsp Yeast
- 2 tsp salt
- 60 ml Olive oil
- 2 tbsp Olive oil for drizzling
- 250 ml Warm water
- Semolina, for dusting
Instructions
- Preheat the oven to220°C/200°C fan
- To make the pizza dough, put the flour, yeast and salt into the bowl of a stand mixer.
- Add the olive oil and warm water and, using a dough hook, knead for 5 minutes or until the dough is smooth and elastic.
- Transfer the dough to a greased bowl, cover and stand in a warm place for at least 1 hour or until the dough has doubled in size.
- Meanwhile, dust 2 large baking trays with semolina
- Take the dough out of the bowl and transfer to a lightly floured surface. Knock the air out of the dough and then cut it in half.
- Roll each half out to approx. 20-40cm ovals and then transfer to the prepared baking trays.
- Combine the sausage meat with 2 tbsp of olive oil and dot onto the pizza bases.
- Scatter over the potato and onion slices, Cheddar cheese, Mozzarella and thyme sprigs.
- Drizzle with a little olive oil and bake the pizzas in the preheated oven for 20-25 minutes or until cooked.
