Saturday, 18 February 2017

Nearly a year ago (!), my brilliant pal - and super wedding photographer - Jo popped round for a morning of making and baking. I made apple crumble sundaes and flatbread pizzas and Jo took some lovely photos for me to use on my blog; I posted the pesto breakfast pizza version of this recipe last year and after having a hankering for these fennel sausage ones, realised I hadn't posted this recipe and its accompanying batch of photos. 

Makes two 8-inch personal pizzas

For the flatbreads
200g self-raising flour
1tsp baking powder
Pinch of salt
150ml warm water
1 1/2 tbsp olive oil

2 tbsp harissa paste
2 sausages
Olive oil
1tsp fennel seed
1 clove of garlic
Fresh basil to serve

To make the flatbreads, combine all of the ingredients together. Gently mix with a wooden spoon until it becomes a soft dough. Turn out onto a floured surface and knead for a few minutes. Cut the dough in half and roll out into 8-inch rounds, about the same thickness as a pitta bread. In a hot, non-stick pan, cook on each side for a minute, or until bubbles start to appear. Set aside.

Turn on the grill. 

In the same pan, heat a tablespoon of olive oil and gently fry the garlic clove and fennel seeds until aromatic. Meanwhile, remove the sausages from their skins and cut into meatball-sized chunks. Add to the pan and cook through.

Spread a tablespoon of harissa paste on each flatbread, dot with torn mozzarella cheese and the sausages and place under the grill for 5 - 10 minutes, until the cheese is just melted and the crust starts to brown.

1 comment:

  1. These look delicious! (and your friend is a brilliant photographer). :)

    Pork and fennel is one of my favourite combinations right now - we make a pork and fennel sauce for pasta and it's to die for! I imagine it'd be every bit as delicious on a flatbread, too.