Delicious UK - (07)July 2020

Sausage,tenderstemand

smokedmozzarellapizzas

SERVES4.HANDS-ONTIME 10 MIN,

OVEN TIME 10-12 MIN

KNOW-

HOW

Scamorzaisa smoked

mozzarellaavailablefrom

delis,cheesemongers,

WaitroseandTesco.If youcan’tfind

it,usecookingmozzarella(thehard

stuff)oruseslicesoffresh,but pat

drywithkitchenpaperfirst.

USE

IT UP

Youmightnotneedallthe

garlicandrosemaryoil– if

there’ssomeleft,keepit in

a cleanjarandusewithinthenext

2 days.It’sgooddrizzledover

chicken or grilled veg, or in pasta.

• 1 fatgarlicclove,halved


• 1 freshrosemary sprig, leaves
  picked


• 50mlextra-virginoliveoil


• 200gtenderstembroccoli


• Plainflourtodust


• 2 shop-boughtuncookedpizza
  doughbases(welikeNorthern
  PizzaDoughCo,whichcomes
  frozeninready-to-rollportions),
  defrostedif necessary


• 50gfinelygratedpecorino, plus
  extratoserve


• 2 Britishoutdoorrearedthick
  porksausages,casingsremoved


• ½tspchilliflakes(optional)


• 100gscamorza, grated (see
  Know-how)

YOU’LLALSONEED...

• 3 bakingsheets;compostable
  baking paper

1 Heattheovento220°C/200°Cfan/

gas7 with2 ovensheetsinside to

heatup(orcookthepizzas

separatelyif youprefer).

2 Putthegarlic,rosemaryandoilin

a small pan over a low heat, then

cookfor5 minutesoruntilthegarlic

hassoftened.Removefromthe

heat,thenusea forktocrushthe

garliclightlyintotheoil.Setaside.

3 Blanchthebroccoliinboiling

saltedwaterfor2 minutesto

precook.Drain,thenrefresh

undercoldrunningwater.

4 Unlessyou’reusingready-rolled

bases,lightlyflour2 piecesof

bakingpaper,thenputa pieceof

doughoneachandroll out to rough

22-24cmcircles.

5 Brush1 tbspinfusedoilovereach

base,thentopwithpecorino.

Scatterthesausagemeatover,

crumbledintosmallerchunks.Top

withtheblanchedbroccoli,chilli

flakes,if using,andscamorza.

6 Usingthebakingpapertohelp

you,slidethepizzas(stillonthe

paper)ontothehotbakingtrays,

thenbakefor10-12minutesuntil

thecheeseisgoldenandbubbling.

Scatterwithextrapecorinoand

drizzlewithinfusedoiltoserve.

PERSERVING540kcals,27.3gfat

(10.2gsaturated),23gprotein,

51.3gcarbs(2g sugars), 2.4g salt,

6.7g fibre

Tandoorisausages

withraitaand

pineapple&chillisalsa

SERVES4.HANDS-ONTIME 15 MIN,

PLUS MARINATING

MAKE

AHEAD

Chillthesausages,raita

andsalsainseparate

containers for up to a day.

• 2 tbsptandooricurrypasteorany
  mildcurrypaste(orseeswaps)


• 2 tbspGreek-style/thick natural
  yogurt


• 8 Britishlamb sausages (see
  swaps)


• 4 rotis or chapatis to serve

FORTHERAITA

• 250gGreek-style/thickyogurt


• 1 cucumber,halvedlengthways,
  deseededandfinelychopped


• Largehandfulfreshmintleaves,
  finelychopped, plus extra leaves
  to serve

FORTHEPINEAPPLE&CHILLISALSA

• ½pineapple,cutinto1cmpieces


• 1 redchilli,deseeded and finely
  chopped


• Largehandfulfreshcoriander,
  leavespickedandchopped, plus
  extra leaves to serve

YOU’LLALSONEED...

• 2 long or 4 smaller metal skewers

1 Ina mediumbowl,mixthe

tandooripasteandyogurt,thenadd

thesausagesandmixtocoatinthe

marinade.Coverandchillfor

30 minutes(seeMakeAhead).

2 Fortheraita,combineallthe

ingredientsina smallbowl,season

totastewithsaltandpepper,then

setaside(seeMakeAhead).

3 Forthepineappleandchillisalsa,

combinealltheingredientsin

a separatesmallservingbowl,

thenseasonwithsalttotasteand

setaside(seeMakeAhead).

4 Heat/lighta barbecue(onewith

alidisbest)orheatyourgrill

tohigh.Threadthemarinated

sausagesontotheskewers

(seepicture),thengrillwiththe

barbecuelidclosedfor8-10

minutesoneachsideuntilcooked

throughandslightlycharred.(If

you’reusinganovengrill,the

sausagesmaytakeslightlylonger

tocook– keepaneyeonthem,

turningeverynowandthen

togetevencharring.)

5 Addtherotis/chapatistothegrill

forthefinal3-4minutesofthe

grillingtimetowarmthrough.

6 Toserve,topthewarmrotis/

chapatiswiththesausages,then

scatteroverextraherbs,withthe

raitaandsalsaontheside.

PERSERVING637kcals,38.1gfat

(19.3gsaturated),19.5gprotein,

56.7gcarbs(16.1g sugars), 2.2g salt,

7.7g f ib r e

22 deliciousmagazine.co.uk

ABITMORE

TIMEON

YOURHANDS?

Makingpizza

doughfrom

scratchissimple

andcostsa lot

lessthan

readymade

• plusit freezes
  well,wrappedin
  individualpizza
  portions.For
  a recipe,search
  'pizzadough'
  atdelicious
  magazine.co.uk