My favorite speedy sausage pizza

Directions

1. Preheat the oven to full whack (475ºF). Pile the flour into a bowl with a small pinch of sea salt, add 1/3 cup of water and mix into a dough, then knead on a flour-dusted surface for two minutes, adding a little extra flour, if needed. Roll and stretch out into a large oval (about 12 x 6 inches), then place in a large sturdy oiled pan. Cover with a clean damp kitchen towel and leave to rest while you put a small non-stick frying pan on a medium-high heat, then squeeze balls of sausagemeat out of the skins into the pan (if using veggie sausages, roughly slice and use one tablespoon of olive oil for frying). Fry until golden all over, tossing regularly, while you peel the red onion and slice super finely, ideally on a mandolin (use the guard!). Pick the rosemary leaves and toss with the onion, a pinch of sea salt and black pepper and one tablespoon of oil until well coated.
2. Spread the tomato paste over the dough, sprinkle over the dressed red onion and spoon over the sausage balls. Toss the grapes into the pan for one minute, then spoon over the pizza with any juices, tear over the mozzarella and sprinkle with the pine nuts. Place the pan over a high heat on the stove until it starts to sizzle, then cook at the bottom of the oven for ten minutes, or until golden and crisp.

7 Ways by Jamie Oliver is published in Canada by HarperCollins Publishers Ltd © Jamie Oliver Enterprises Ltd (2020 7 Ways) Photography: Levon Biss