donna hay magazine

Preheat oven to 200°C (400°F). Place the flatbreadson oven trays lined with non-stick baking paper.Spread each flatbread with tomato purée. Roll thesausage mince into balls.Divide the brussels sprout, sausage, bocconciniand chilli between the flatbreads and sprinkle withrosemary, salt and pepper. Drizzle with oil andcook for 12 minutes or until golden and bubbling.Sprinkle with parmesan and slice to serve. Serves 4.``````2 large Lebanese flatbreads½ cup (140g) tomato purée (passata)200g pork and fennel sausages, cases removed150g brussels sprouts, thinly sliced220g bocconcini, drained and sliced¼ teaspoon dried chilli flakes2 teaspoons rosemary leavessea salt and cracked black pepperextra virgin olive oil, for drizzlingfinely grated parmesan, to servepork sausage, brussels sprout and rosemary pizzaeasy weeknightsTHREE