2 tbsp olive oil, plus extra for drizzling
Small knob of butter
2 red onions, peeled and thinly sliced
4 Pork Sausages with Bramley Apple, out of casings
1 small red eating apple, cored and chopped
1 tsp chopped rosemary, plus 8 small sprigs
440g pack The Northern Dough Co Original Pizza Dough, defrosted
Plain flour, for rolling out
2 x 125g packs Garofalo Mozzarella di Bufala, drained and chopped
1. Preheat the oven to 240°C, gas mark 9. Heat the oil and butter in a frying pan and soften the onions, stirring frequently, for 10 minutes. Add the sausagemeat and chopped apple to the pan; use a wooden spoon to break up the sausagemeat into small pieces. Cook with the onions for 10 minutes over a medium heat, stirring. Add the chopped rosemary and leave to cool.
2. Roll out the pizza dough balls on a lightly floured surface to make two 25cm pizza bases. Place each one on an oiled baking sheet.
3. Top the pizza bases with the sausagemeat and apple mixture, then bake for 10-12 minutes until bubbling and golden. Divide the chopped mozzarella and rosemary sprigs between the 2 pizzas and return to the oven for 5-6 minutes to melt the cheese.
Image and recipe courtesy of Waitrose & Partners