Prep Time: 2 mins - Cook Time: 15 mins (5mins for the dough) - Serves 2
Sometimes you want something a little different, and this is a perfect way to use pizza dough to make something totally delicious. You can even make the ‘buns’ the night before for a super easy meal the following day.
Ingredients
2 Sausages of your choice (we used Heck 97%)
1 260g Neapolitan Dough ball
Ketchup and Mustard to serve.
Method:
- Precook two sausages of your choice, I used Heck 97%
- Take one 260g Neapolitan dough ball, use a scraper and slice in two,
- Gently shape each half so it’s slightly longer than your sausage, about 6cm wide.
- Compress the centre of the dough to form a channel for the sausage to sit in, once you’ve shaped this, dock the channel using a fork, or sharp edge of a dough scraper, this will prevent this area of the dough rising, whilst the rest of the dough will puff up just like a crust on a pizza.
- Cook the dough for around 5 minutes at 400c with the flame on low, turning a few times throughout
- Place your cooked sausage into the cooked ‘buns’, generously drizzle with mustard and ketchup, and enjoy.
Dig in!
This recipe has been made for us by Mozzafella!
Who’s Mozzafella?
Mozzafella (Dan Hall) is a multi-award winning UK pizza chef, who operates pizza pop ups throughout Yorkshire, as well as being a brand ambassador for Ooni pizza ovens.
Awards
Winner Best Pizza Chef of the year 2021
Category winner; Best Pizza Chef of the year 2021
Winner Best pizzeria in England 2019
| Nutritional Information | Per 100g | Per Hot Dog |
|---|---|---|
| Energy | 1019kJ/133kcal | 1916kJ/250kcal |
| Fat | 7.9g | 15g |
| of which Saturates | 2.4g | 4.5g |
| Carbohydrate | 34g | 64g |
| of which Sugars | 2.6g | 4.8g |
| Protein | 12g | 22g |
| Salt | 1.6g | 2.9g |