AT A GLANCE
|01||Heat a frying pan over medium heat, add sausages and cook, stirring to break up, for 5 minutes or until just cooked through.|
|02||Place chillies on an oven tray and roast at 180C for 8 minutes or until skin has blistered. Place chillies in a sealed plastic bag for 5 minutes, then remove skin and seeds.|
|03||On a floured work surface roll out a quarter of the dough to a 25cm round. Spread ¼ cup passata over half the base and top with a quarter of the sausage, chilli, olives, garlic and mozzarella. Fold dough over, seal edges and spoon over 2 tbsp passata. Cook on a preheated pizza stone (see note) at 250C for 12-15 minutes or until golden. Repeat with remaining ingredients. Scatter with grated parmesan and serve immediately.|
Note Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.
This recipe is from the May 2006 issue of Australian Gourmet Traveller.