CRUMBLED SAUSAGE & MOZZARELLA PIZZA

SERVES 4 PORTIONS

1 cup walnuts

8 oz (227g) sliced mushrooms

3 tbsp. all-purpose flour

1 tsp. dried basil

1 tsp. dried fennel

Pinch of crushed red pepper

1 tsp. sea salt

1 tsp. ground black pepper

1 tbsp. maple syrup

2 tbsp. olive oil, plus extra for brushing

1 tbsp. cornmeal

All-purpose flour for work surface 1 lb. (453g / 16oz) pizza dough

1 cup tomato sauce

Optional toppings: caramelized onions, fresh basil, sliced tomato 3/4 cup Mozzarella Sauce Crushed red pepper

NUTRITIONAL VALUES

Calories: 950kcal
Fat: 62g (11.4g S.Fat)
Carbs: 82.7g
Protein: 20.8g
Sugar: 4.6g
Sodium: 1053mg

METHOD

FOR THE SAUSAGE
In a food processor, combine walnuts and process until a fine crumbly meal forms. Add the mushrooms, flour, basil, fennel, red pepper, salt, pepper, and maple syrup and pulse for about 25 seconds, or until the mushrooms are finely chopped. Don't overprocess it; it should be crumbly and chunky.

In a large non-stick skillet over medium-high heat, heat the oil. Transfer the mushroom mixture to the pan and cook, turning frequently with a spatula and breaking up into medium-sized clumps, until evenly browned and crisp (about 15 minutes). Adjust the heat as needed, and if necessary, add more oil. Place aside.

Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Cover the dough with enough tomato sauce to leave a 3/4-inch border. Top with crumbled sausage and any additional toppings if desired. Bake for 15–20 minutes, or until the edges are golden. Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Season with red pepper before serving if desired.