Deep crust pizza with sausage

There are no bread-making skills required for this easy 'quick crust' pizza recipe. It’s a complete meal made from good quality herby sausages, veges and plenty of stretchy mozzarella cheese

By Sophie Gray
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 3 good herby sausages
  • 2 cup self-raising flour
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 1/2 cup cold water to mix (approximately)
  • 1/2 cup tomato paste mixed with ½ cup cold water
  • 1 teaspoon dried oregano
  • 1 onion, chopped
  • 1 small carrot, grated
  • 1 small courgette, grated
  • 1 cup sliced mushrooms
  • 1 cup grated mozzarella
  • 1/2 capsicum, chopped
  • 1/4 cup sliced olives


  • 1
    Preheat the oven to 220°C.
  • 2
    Split the skins of the sausages with a serrated knife and squeeze the filling into a small pan. Brown the sausage meat, crumbling it with a potato masher as it cooks. Once browned, set aside.
  • 3
    While the sausage meat is cooking make the base. Mix the flour, salt and oil in a bowl or food processor and add just enough cold water to form a dough. Turn onto a lightly floured bench and roll out to a circle approximately 27cm in diameter. Place on a greased baking sheet.
  • 4
    Spread the base with ½ the tomato paste mixture. Sprinkle with oregano then add the onion. Squeeze the grated carrot and courgette firmly to release the excess moisture, then sprinkle over the base and add the crumbled sausage.
  • 5
    Spread the remaining tomato mixture over the top, then add the mushrooms, cheese, capsicum and then olives. Bake in the preheated oven for 20-25 minutes, or until golden and bubbling.


  • You could double the quantities and make two pizzas but one will serve four with a jacket potato and some salad on the side. - Per serve: Energy: 655kcal, 2742kj Protein: 30.9g Fat: 29.6g Saturated fat: 12g Cholesterol: 64.5mg Carbohydrate: 60g Fibre: 9.5g Sodium: 1739mg