Waitrose and Partners
Sausage & pineapple salsa barbecued flatbreads

Sausage & pineapple salsa barbecued flatbreads

This cheat's pizza is made with flatbreads, topped with a winning mix of sweet, savoury, hot and melty.

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  • Makes4
  • CourseLunch
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Plusdefrosting

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Ingredients

  • 400g pack Jolly Hog Proper Porkers 6 British Pork Sausages
  • 275g pack pineapple pieces, finely chopped
  • 1 small red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • ½ x 25g pack coriander, chopped
  • 2 x 220g balls frozen pizza dough, defrosted and at room temperature
  • Flour, for rolling
  • 160g pack Applewood Slices, cut into thin strips

Method

  1. Heat a large nonstick frying pan, then skin the sausages and crumble the meat into the pan. Cook, stirring for 10 minutes, breaking up with a spoon until cooked through with no pink meat. Transfer to a bowl. Preheat the barbecue or grill.

  2. Stir together the pineapple, red onion, chilli and coriander. Season.

  3. Divide the pizza dough into 4 balls and roll out on a lightly floured surface to make 4 ovals, each about 20cm long. Cook the bread on a cooler section of the barbecue or under the grill for 3-4 minutes, until puffy and browned, then carefully flip over, pressing out the air.

  4. Scatter over the sausage crumbs, pineapple salsa and cheese slices. Cook for 4-5 minutes more, until the cheese has melted and the flatbreads are cooked through. Slice and serve.

Cook’s tip

If your barbecue has a lid, close it to help the cheese melt more easily.

Nutritional

Typical values per item when made using specific products in recipe

Energy

2,823kJ/ 674kcals

Fat

32g

Saturated Fat

14g

Carbohydrates

61g

Sugars

11g

Fibre

7.3g

Protein

33g

Salt

3.3g

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