Pork Sausage Brussels Sprout And Rosemary Pizza | Donna Hay

Name: Pork Sausage Brussels Sprout And Rosemary Pizza | Donna Hay
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 and cracked black pepper; extra virgin olive oil, for drizzling; finely grated parmesan, to serve

www.donnahay.com.au

This pizza is a great way to use pork sausage and Brussels sprouts for a quick and tasty mid-week meal.

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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 and cracked black pepper
extra virgin olive oil, for drizzling
finely grated parmesan, to serve

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