Smoky Sausage - Flatbread Pizza Toppers
This is my take on the classic BBQ meat-lovers style pizza. We make it simpler, fresher and I think a whole lot tastier! For me it is all about the incredible smoked German sausages we use from Mentges Master Meats, but you could use your choice of sausage, kransky, chorizo or ham!
Prep: 15 minutes - Cook: 15 minutes (plus 30 minute resting) - Makes: 6 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
Bread
500g self raising flour
500g buffalo yoghurt*
1/2 tbs sea salt
Toppings
BBQ Meat Lovers Style
4 x cheese / chilli cheese kransky*
6 tbs Dolce Nina buffalo cheese*
4 tbs Dirty Diggers Spicy BBQ Sauce*
1/2 small red onion, finely sliced
Sea salt and pepper, to taste
Notes
* You can use a sausage of your choice, we loved the cheese and chilli kransky from Mentges Master Meats in Taree.
* If you do not have access to the amazing Burraduc Buffalo Dulce Nina cheese then I would suggest using a soft goats cheese.
* If you can’t get Dirty Diggers Spicy BBQ Sauce, use your favourite BBQ sauce as a replacement.
* Replace buffalo yoghurt with natural or greek yoghurt.
Method
Step 1. In a large bowl combine all bread ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5mins on a lightly floured surface. Shape dough into a ball and cover loosely with a kitchen towel and rest for 30mins.
Step 2. While bread is resting, heat BBQ over medium high heat and begin cooking sausages, turning frequently. Once cooked through, remove from heat, keep warm and slice when needed.
Step 3. Once bread is rested, divide dough into half, and cut each half into three pieces. Working with one dough ball at a time, using a rolling pin, roll out to 3-5mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a rough oval.
Step 4. Cook breads on BBQ bars for 3-5mins each side or until slightly charred and beginning to puff up. Remove from heat and top breads by spreading a layer of BBQ sauce and a scattering of the sausages and cheese. Garnish with red onion and season with sea salt and pepper to taste.
