400 grams flour
1 tablespoon Elfin instant yeast
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil
1 cup thick Italian tomato sauce
500 grams Italian pork and fennel sausages
1 punnet cherry tomatoes, halved
2 cloves garlic, finely chopped
½ cup pitted black olives
½ cup ripped basil leaves
1 tablespoon olive oil
1 ball fresh mozzarella in whey, ripped into pieces
Mix the dry ingredients in a bowl. Combine the water and oil and pour onto the flour. Mix to form a soft dough, adding more water if necessary. Tip onto a lightly floured bench and knead until smooth and elastic. Place in a lightly oiled bowl, cover and set aside in a warm place until doubled in size.
Preheat the oven to 200°C.
Halve the dough and roll out on a lightly floured bench into 2 rectangles about 35 cm x 12 cm. Place on a lightly oiled or Teflon sheet-lined baking tray. Spread both pizzas with tomato sauce.
Take the sausages out of their casings, break into pieces and scatter over the dough.
Cook the pizzas for about 12 minutes or until the base is crispy and the sausage is cooked.
Meanwhile combine the tomatoes, garlic, basil, olives and the oil in a bowl and season to taste.
To serve: Transfer the pizzas to a serving board and top with the tomato and olive salad and the mozzarella. Serve immediately.
Pantry Note: Unlike some other dried baker’s yeasts, Elfin instant dry yeast does not require to be ‘started’ in warm water before use. It can be added to the flour straight from the packet. For best results follow the instructions for the particular brand you are using.