Italian Pork & Fennel Sausage with Rosemary, Chilli & Tallegio Pizza

Ingredients

• 1 Mission Wholemeal Thin Pizza Crust

• 4 tbsp tomato passata

• 2 Italian pork and fennel sausages

• 150g Tallegio cheese, sliced

• 1 stick fresh rosemary

• 1 bullseye red chilli, sliced

• 1 handful rocket leaves

• Juice of ½ lemon

• 1 tbsp extra virgin olive oil

• Freshly ground black pepper & salt flakes

Featured Product

Mission Wholemeal Thin Pizza Crusts

Learn More

Find Our Products

Instructions

• Step 1

  Place Mission Wholemeal Thin Pizza Crust onto a paper lined baking tray and spread with tomato passata. Top with small balls of Italian sausage by squeezing the raw meat gently from the sausage casing. Arrange slices of Tallegio cheese between the sausage balls then finish pizza by sprinkling with rosemary sprigs and sliced chilli.

• Step 2

  Cook in a preheated oven of 200ºC for 10-12 minutes or until cheese is melted and base is golden. To serve; dress rocket leaves with lemon juice, olive oil and seasoning. Sprinkle rocket over cooked pizza and serve immediately.