Pork Sausage Brussels Sprout And Rosemary Pizza
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
Ingredients
- 2 large Lebanese flatbreads
- ½ cup (140g) tomato purée
- 200g pork and fennel sausages, cases removed
- 150g brussels sprouts, thinly sliced
- 220g bocconcini, sliced
- ¼ teaspoon dried chilli flakes
- 2 teaspoons rosemary leaves
- sea salt
- cracked black pepper
- extra virgin olive oil, for drizzling
- finely grated parmesan, to serve
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