Free Range Pork Sausage & Crispy Silverbeet Pizza with chilli & Rosemary
  • Prep time: 20 minutes
  • Calories: 550
This is the perfect pizza colder weather. We have sourced these free range pork sausages from The Farmhouse - a local supplier in Margaret River using only premium quality ingredients. Three different cheeses for layers of flavour and texture combined with gently spiced sausage and enough good greens to almost make this cheat-day dinner healthy.
  • 1 of Pizza Base
  • 1 1 Pack of Dutch Pork Sausage
  • 2 Tsp of chilli Flakes
  • 13 Bunch of Silverbeet
  • 80 g of Mozzarella (Grated)
  • 1 Stalk of Rosemary
  • 14 Cup of Ricotta (Soft)
  • 2 Tbsp of Parmesan (Finely Grated)

Prepare Ingredients:

Preheat oven to 220°C, allowing plenty of time to get nice and hot. Remove leaves from silverbeet. Roughly chop stems and roughly tear leaves. Pick rosemary leaves and chop, combine with parmesan. Remove casing from sausage. Place pizza base on a baking tray.

Cook Sausage and Stems:

Heat oil in a frypan over medium heat. Add sausage, using a wooden spoon to break up as you add. Cook 4 minutes, until the underside of the sausage is golden brown. Add the chopped silverbeet stems, chilli flakes (to taste) and a small pinch of salt, and cook for a further 3 minutes until stems start to soften. Transfer to a bowl with a slotted spoon.

Cook Silverbeet Leaves:

Place torn silverbeet leaves in the pan with all the drippings, season, and cook until just wilted. Transfer to the bowl with the sausage mixture.

Assemble Pizza:

Brush pizza base with a little extra virgin olive oil. Sprinkle with 12 the parmesan/rosemary mixture. Sprinkle mozzarella over the base. Spread the sausage mixture over the top and spoon over blobs of ricotta. Finish with remaining parmesan/rosemary mixture.

You Plate It:

Cook pizza in hot oven until topping is golden and base is crispy, 10-12 minutes. Remove and serve straight away. Delish!