Sausage & pineapple salsa barbecued flatbreads

Name: Sausage & pineapple salsa barbecued flatbreads
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 g pack Jolly Hog Proper Porkers 6 British Pork Sausages; 275 g pack pineapple pieces, finely chopped; 1 small red onion, finely chopped; 1 red chilli, deseeded and finely chopped; 25 g pack coriander, chopped; 220 g balls frozen pizza dough, defrosted and at room temperature; Flour, for rolling; 160 g pack Applewood Slices, cut into thin strips

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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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

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