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Cooking Tips

Sausage & tomato pizza



Sausages make a quick and flavoursome topping for this no-fuss family favourite


  • Prep:
  • Cook:



  • 1 tbsp olive oil
  • 1 large red onion, peeled and finely sliced
  • 2 garlic cloves
  • 5 tbsp passata
  • pinch sugar
  • 1 large (25cm) pizza base
  • 2 sausages, cut into thin slices
  • 50g grated cheese (any kind)
  • handful basil, optional



  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.

  • STEP 2

    Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.



Chorizo & mozzarella gnocchi bake



  • Prep:
  • Cook:


Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal




  • 2 tablespoons (2 tablespoons) olive oil
  • 80 g (2 ⅚ oz) chorizo slicescut into strips
  • 1 (1) red oniondiced
  • 4 cloves (4 cloves) garlicminced
  • 500 g (2 cups) bag gnocchi
  • 90 g (3 ⅙ oz) ½ jar tomato and roasted red pepper sauce*See notes
  • 350-400 ml (1 ⅖ cups) chicken broth made from a stock cube
  • 150 g (4 ¾ cups) spinach
  • ½ (½) bunch basil
  • 1 (1) ball fresh mozzarella
  • 1 (1) lemon zest only


  • Preheat the oven to 180ºC or 350ºF.
  • Heat the olive oil in the pan and place it over medium heat. Once the oil is hot, add in the slices of chorizo. Once the chorizo slices are crispy, remove them to a plate and set aside. Pour out all but 1 tablespoon of the chorizo fat.
  • To the remaining chorizo fat, add the diced onion and the minced garlic. Cook over medium heat until the onions are soft, fragrant and just starting to turn golden.
  •  Add the tomato and red pepper sauce to the pan and stir into the onions and garlic really well. Make the chicken stock using the stock cube and dissolving in boiling water. Pour the stock into the pan and stir well. Bring to a gentle simmer for about 5 minutes until the sauce and stock are well incorporated.
  • Stir the spinach into the stock and remove the pan from the heat. The spinach will wilt naturally in the heat of the sauce. Add in the gnocchi and stir everything really well so that the gnocchi are well coated in sauce.
  • Add the chorizo back into the pan and mix it into the sauce and stir in the lemon zest and chopped basil. Tear the mozzarella into large chunks and place it on top of the gnocchi.  Bake in the preheated oven for about 20 minutes, or until the mozzarella is golden, bubbling and melted.


  • Store any leftovers in the fridge for up to 3 days and reheat in the microwave at 30-second intervals. 
  • If you’re using chopped tomatoes or passata instead of a jar of sauce, add about 25ml less stock to make up for the passata being thinner.
  • Keep the measurements of chopped tomatoes or passata at 90g.




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