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.
Ingredients:
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
Method:
- 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.
Enjoy!
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 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 |