- 200g (7oz) ciabatta bread mix
- 200g (7oz) passatta
- 4 large pork sausages
- 100g (4oz) purple sprouting broccoli
- pinch chill flakes
- 200g (7oz) ricotta
- 1 tbsp olive oil
- handful rocket leaves to scatter
Preheat the oven to 200C/180C fan/400F/Gas 6. Follow the pack instruction to make the ciabatta, knead for 5 minutes then place in an oiled bowl, covered with oiled cling film somewhere warm for 30 minutes to rise.
Meanwhile cook the sausages according to pack instructions then slice on the diagonal.
Place the broccoli in a pan of boiling water and blanch for 2 minutes. Drain and refresh in cold water.
Knead the dough on a floured surface for 2 mins then roll out to a 35 x 25cm (13¾ in x 9¾ in) rectangle. Transfer to a floured baking sheet and spread with the passatta. Top with the sausage, broccoli and ricotta. Scatter over the chilli flakes, drizzle with the oil and transfer to the oven to bake for 15 minutes until the base is crisp on the outside and the cheese is melted.
If you are short of time buy ready made pizza bases and skip out the dough making.