Sausage, chilli and mozzarella stuffed flatbread

Sausage, chilli and mozzarella stuffed flatbread
  • Serves icon Serves 8
  • Time icon 40 minutes hands on time, 20 minutes cooking time, plus resting

An easy, yet impressive, recipe using ready-made pizza dough to make a gorgeous spiral stuffed with sausage, mozzarella and chilli. Perfect to take on a picnic or for an al fresco gathering.

Ingredients

  • 1tbsp olive oil, plus extra to grease
  • 6 free free range herby pork sausages
  • 1 fennel medium bulb, finely chopped
  • 1 tsp fennel seeds
  • 1-2tsp chilli flakes
  • 3 x 110g balls ready made pizza dough (we like Northern dough co original frozen pizza dough- you’ll need 2 packs), defrosted
  • 150g mozzarella block, grated
  • 25g butter, melted

Method

  1. Heat the oil in a frying pan then squeeze out the sausages from their casings. Break up with a spoon and allow to crisp and turn golden in the pan for 10 minutes, adding the chopped fennel, fennel seeds and chilli flakes for the last 5 minutes. Remove from the heat and allow to cool.
  2. Meanwhile divide each of the dough balls into 8 equal portions, cover with a damp cloth. One a time, roll each piece of dough into discs of about 10cm, spoon a row of the sausage mixture across the centre, top with a scattering of mozzarella and bring the circle together to seal in the filling. Set the first one into the middle of an oiled 25cm round cake tin or ovenproof dish and bend round to create a curve.
  3. Continue to roll and fill the rest of the dough portions, setting them into the tin joining from the centre and going right to the edge in a continuous loop.
  4. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 200’C/180’C fan.  Brush with the melted butter and bake for 20-30 minutes or until puffed and golden.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Non-alcoholic drink recipes

Cucumber and basil cocktail

A non-alcoholic cocktail – made with cucumber, basil and lemon – is the perfect summertime...

Save recipe icon Save recipe icon Save recipe

Working from home lunch recipes

Roast aubergines with giant couscous and tzatziki

Roast aubergines then serve with pitta, giant couscous and tzatziki for a filling vegetarian lunch...

Save recipe icon Save recipe icon Save recipe

Waldorf potato salad

The traditional Waldorf salad recipe is usually a mixture of apples, celery and walnuts but...

Save recipe icon Save recipe icon Save recipe

Meatball recipes

Meatball banh mi

For a delicious take on a classic Vietnamese banh mi, stuff demi baguettes with juicy...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine