Preparation time: 20 mins, plus 4 hours proving time
Cooking time: 10 mins
This pizza arose because we had some spare Butchery Ltd sausages from The Butchery Ltd kicking about. We used the Spanish ones, but you can use whatever you like, or have. If you don’t have all the ingredients, don’t worry – less is always more, they say. Especially when it comes to pizza. Enjoy!
For the dough starter
1 -1.5 cups all purpose flour
1.5 tsp yeast
4 tsp light brown sugar
2 tsp salt
For the pizza dough
1-1.5 cups all purpose flour, plus extra for dusting
250g sausage meat, removed from casing
8 tbsp tomato passata
1/2 a white onion, finely sliced
1-2 good tomatoes, finely sliced
1 mozzarella ball, drained and torn into small pieces
1 tbsp dried oregano
Sea salt, to taste
1 tbsp approx. freshly ground black pepper
Chilli flakes, to taste
4 tbsp approx olive oil
2 After proving, the starter will have risen anywhere between 2-3 times its original volume. Add the same amount of flour to the mixture as you did at the start, folding into the starter mixture. Bring the mixture together. At this point it should look thick and sticky. Tip out as much of the mixture as possible onto a clean, floured work surface scraping the bowl as necessary, and begin to knead for about 5-10 mins. If the mixture feels too sticky add a little more flour at a time, but only as little as possible to keep it workable. To test whether it's had enough kneading press a finger gently into the ball of dough. If it springs back, it's ready. If not, keep going for a couple more minutes and test again.
3 Pour a little olive oil into the original mixing bowl and place the dough back in. Flip it over so that it's well coated in the oil. Cover again with cling film and leave to rise for 30-45 mins, or up to an hour if you have time.
4 After the first rise, knock back the dough by pressing it down with a fist to literally knock it down flat. Fold over a couple of times and re-cover with the cling film and allow to rise for the second time for another 30-45 mins, again, or up to an hour if you have time.
6 At this point it's good to make sure you have all your topping ingredients lined up and ready to go, as you'll need to work fairly quick once the dough hits the pan. Place the pizza dough onto the hot pan and carefully spread out flat. Spread a couple of tablespoons of the pasatta evenly over the dough, leaving about half an inch clear from the edge. Next take a quarter of the sausage meat (or half if you're doing two pizzas) and spread thinly over the pasatta, pressing down into the dough. Dot the mozzarella (again a quarter or half depending) in 5 or 6 lumps around the pizza, followed by a sprinkling of the finely sliced onion. Place a few of the thinly sliced tomatoes over the top. Season with a little sea salt, freshly ground black pepper, chili flakes and some dried oregano. Drizzle with a little olive oil before placing in the preheated oven, on the top shelf.
Repeat for the next pizza, or three! of course if you have multiple pans you can do a couple at a time.
Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER
Traditional and native breed pork sausages are available at The Butchery Ltd, in a variety of flavours. We also stock some excellent Italian wines.