Cornershop Sausage Pizzas

This is one of those recipes for a lazy day. Sit back and enjoy the (very short) ride.

Done in 30 mins

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Homemade pizza can be a bit of a faff that, frankly, we don't knead (Twisted: purveyor of gluten humour since 2016). Make things a bit easier using shop-bought round flatbreads and a few tasty toppings. Into the oven for a few minutes and hey presto, it's the symphony of bread and cheese we all know and love, but with a twist. All hail the sausage pizza.


Squeeze the sausages out of their skins and fry them over a medium heat to get some colour, then remove from the pan, leaving as much fat as you can.

Finely slice the onions and add them to the pan over a low heat, cooking them gently until they are caramelised and lovely.

Chop the tomatoes using scissors in the tin and pour them over. Add the sausages back in with a little water and gently braise them until they are really soft and the sauce tastes great. Season to your tastes.

Make your pizzas with the sauce, mozzarella and chopped peppers.

Bake for around 15 minutes until piping hot with bubbling cheese.


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Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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