Venison sausage and potato pizza with mozzarella and thyme - Lincolnshire Life
Rachel Green, the Lincolnshire Wolds based chef, has created three delicious dishes which are perfect to serve this season.
Ingredients
- 400g strong flour
- 2 tsp yeast
- 2 tsp salt
- 60ml olive oil, plus 2 tbsp and a little for drizzling
- 250ml warm water
- Semolina, for dusting
- 300g venison sausages, casings removed
- 1 large potato, very thinly sliced
- 1 small red onion, peeled and very thinly sliced
- 100g mature Cheddar cheese
- 1 mozzarella ball, torn into pieces
- Small sprigs of fresh thyme
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