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Sunday Roast Pizza (Neapolitan Style)

Prep time 30mins - Cook Time: 20 mins (60-90 secs for the pizza) - Serves 2

This pizza is the ultimate leftover pizza, using up all the goodies from a roast dinner with added sausage. I like to roast my potatoes with panko breadcrumbs, rosemary and cloves of garlic, as the breadcrumbs absorb all the flavour left in the roasting tray.


2 Heck 97% Sausages

1 260g Neapolitan Dough ball

30g Neapolitan Tomato Sauce

A handful of Roasties

A handful of Stuffing

Any other leftover goodies you have 


  • Precook the sausages, allow to cool and slice.
  • Preheat your pizza oven to 450c
  • Take one 260g Neapolitan dough ball and stretch to around 11”
  • Top with a little tomato sauce, add the fior di latte mozzarella, panko potatoes, sliced sausage, and stuffing and any other leftovers you have
  • Cook for 60-90 seconds turning regularly
  • For extra naughtiness, heat up some gravy as a dip.
  • Slice and serve.

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.


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 Portion
Energy 963kJ/132kcal 2023kJ/276kcal
Fat 7.6g 16g
of which Saturates 2.3g 4.9g
Carbohydrate 32g 68g
of which Sugars 1.1g 2.3g
Protein 11g 22g
Salt 1.1g 2.3g
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