Lamb sausage (or lamb boerewors) is beautifully spiced and incredibly juicy when it is kissed with high heat. Removing the casing makes it easy to roll into small balls – very versatile for any kind of meatball recipe, but perfect as a pizza topping! Buy your ready-made pizza base at your local supermarket, or effortlessly roll your own with store-bought dough.
Ingredients: (serves 3-4)
500 g store-bought bread dough (or 1 XL rectangular par-cooked pizza base)
125 ml (½ cup) pizza base sauce*
300 g mozzarella cheese, coarsely grated
300 g lamb sausage, casings removed and rolled into small balls
200 g mixed tomatoes, finely sliced
200 g feta, crumbled
a handful fresh mint and/or basil leaves
Method:
Preheat your oven to 230 C and remove the racks from the oven. Line a large rectangular tray with non-stick baking paper (or dust it generously with flour). On a lightly floured surface, roll our the proofed dough to a rectangle that fits snugly in your pan, then transfer the dough to the pan. Use the back of a spoon to spread the surface evenly with the sauce, leaving a thin strip clear on the edges. Arrange the mozzarella on top, then top with some sliced tomatoes, sausage balls and feta. Bake for 15-20 minutes until the edges turn dark and the cheese bubbles all over. Remove, transfer to a wooden board, slice and scatter all over with mint/basil. Slice and serve warm.
*To make your own pizza base sauce:
30 ml (2 tablespoons) olive oil
1 clove garlic, finely grated
1 can whole tomatoes, pureed to a smooth pulp
15 ml (1 tablespoon) tomato paste
5 ml (1 teaspoon) sugar
salt & pepper, to taste
Method: In a small saucepan, heat the oil and briefly fry the garlic until lightly golden. Add the pureed tomatoes, paste, sugar, salt & pepper, and stir. Bring to a simmer over low heat, then cook for about 10 minutes until fragrant and slightly thickened.
This recipe was created in proud collaboration with SA Lamb & Mutton. #summerentertaining #easylambdinners #cookingwithlamb
