500 gmItalian sausage, casings removed3long red chillies1 qtypizza dough375 ml(1½ cups) tomato passata50 gmpitted Kalamata olives3cloves of garlic, thinly sliced150 gmfior di latte or buffalo mozzarella, thickly slicedTo serve:finely grated parmesan
Heat a frying pan over medium heat, add sausages and cook, stirring to break up, for 5 minutes or until just cooked through.
Place chillies on an oven tray and roast at 180C for 8 minutes or until skin has blistered. Place chillies in a sealed plastic bag for 5 minutes, then remove skin and seeds.
On a floured work surface roll out a quarter of the dough to a 25cm round. Spread ¼ cup passata over half the base and top with a quarter of the sausage, chilli, olives, garlic and mozzarella. Fold dough over, seal edges and spoon over 2 tbsp passata. Cook on a preheated pizza stone (see note) at 250C for 12-15 minutes or until golden. Repeat with remaining ingredients. Scatter with grated parmesan and serve immediately.
Note Pizza stones, which ensure crisp-based
pizza, are available from Italian delicatessens and food
This recipe is from the May 2006 issue of Australian