Ingredients
| BASE SAUCE | |
| 1 x 400g can good-quality whole peeled tomatoes | |
| TOPPINGS | |
| 125g fresh mozzarella (I use Massimo’s Fior di Latte) | |
| 100g raw pork sausage, skinned, pinched into chunks (I use Woody’s New York Fennel Sausage) | |
| caramelised leek (thinly slice ½ leek, caramelise low and slow in butter or oil, then finish with lemon & salt) | |
| relish (blitz together equal parts pickled peppadews, pickled green chillies and gherkins. This is a versatile condiment for the fridge, but sub anything ‘pickley’ you have on hand) | |
| 25g Vintage Danbo (I use Hohepa) or similar hard cheese |
I prefer this as a thin, round pizza.
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Instructions
| 1. | BASE SAUCE |
| 2. | Crush the tomatoes by hand, or pass through a food mill. Season with sea salt (1% by weight, if you’re counting). That’s it! |
| 3. | TO ASSEMBLE |
| 4. | Spread the crushed tomatoes onto the dough. |
| 5. | Scatter over the mozzarella, sausage, leeks, relish and hard cheese. |
| 6. | Bake as described in the dough recipe on Utility Pizza Dough. |
Recipes & food styling Tom Kirton / Photography Amber-Jayne Bain