John Myers
Ingredients for 4 servings:
- 2 sheets of pizza dough, round
- 500 g mozzarella, grated
- 2 medium-sized bell peppers
- 2 large sausages, Luganighe / or raw pork sausage
- 350 g tomatoes, pureed
- some basil
- some oregano
- salt and pepper
- Parmesan
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Grease a springform pan with a diameter of approximately 24 cm. Line the pan with pizza dough up to the edges. Prick the dough lightly with a fork and top with the mozzarella. Remove the raw sausages from their skins, tear them apart, and arrange them over the mozzarella. Sprinkle with finely chopped bell peppers and season with oregano, salt, and pepper to taste. Spread the second layer of dough thinly over the entire surface and fold the two edges together. If desired, you can also incorporate mozzarella into the edges. Cut a small hole in the center of the dough with a knife to allow enough air to escape. Also prick the dough lightly with a fork. Place the passata on the top layer of dough and sprinkle with basil and Parmesan cheese. Bake the pizza in the oven at 210°C for about 30-40 minutes. As the dough can burn easily, cover with aluminum foil. Serve with a mixed salad.
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