pork sausage, brussels sprout

and rosemary pizza

  • 2 large Lebanese flatbreads
  • ½ cup (140g) tomato purée 
  • 200g pork and fennel sausages, cases removed 
  • 150g brussels sprouts, thinly sliced 
  • 220g bocconcini, sliced 
  • ¼ teaspoon dried chilli flakes 
  • 2 teaspoons rosemary leaves 
  • sea salt and cracked black pepper 
  • extra virgin olive oil, for drizzling 
  • finely grated parmesan, to serve
  1. Preheat oven to 200°C. Place the flatbreads on oven trays lined with non-stick baking paper. Spread each flatbread with tomato purée.
  2. Roll the sausage mince into balls. Divide the brussels sprout, sausage, bocconcini and chilli between the flatbreads and sprinkle with rosemary, salt and pepper.
  3. Drizzle with oil and cook for 12 minutes or until golden and bubbling. Sprinkle with parmesan and slice to serve. Serves 4.
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