Pigs in blankets pizza

Name: Pigs in blankets pizza
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 honey & rosemary pork chipolatas; 2 tbsp extra virgin olive oil; 200 g pack cavolo nero; 1 Hand-stretched Roman Style Pizza Base; 6 tbsp No.1 Cacio e Pepe Pasta Sauce; 150 g pack mozzarella; 1½ tsp Wilderbee Hot Honey

Your first PIBs of the year. Ideal with a green salad.

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Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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4 honey & rosemary pork chipolatas
2 tbsp extra virgin olive oil
200g pack cavolo nero
1 Hand-stretched Roman Style Pizza Base
6 tbsp No.1 Cacio e Pepe Pasta Sauce
150g pack mozzarella
1½ tsp Wilderbee Hot Honey

Preheat the oven to 220ºC, gas mark 7 and put in a large baking tray to heat up. Arrange the chipolatas on another baking tray and cook for 10 minutes, turning halfway, until golden. Cool slightly, then roughly chop.
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium-high heat. Thinly slice the cavolo nero, discarding the thick stalks, then fry with a pinch of salt for 3-4 minutes until tender.
With the pizza base still on its cardboard, spread the sauce over the base, leaving a border. Top with the chipolatas and cavolo nero. Tear over the cheese, season and drizzle over 1 tbsp oil. Use the card to slide the pizza onto the tray. Cook for 13-15 minutes until golden and the chipolatas are cooked through with no pink meat remaining, then drizzle over the honey.

Typical values per serving when made using specific products in recipe