Sausage and Pesto Pineapple Pizza
Nutritional breakdown
| Energy: | 1418 Kcals |
| Protein: | 58.8g |
| Total carbohydrate: | 97.9g |
| Of which sugars: | 25.4g |
| Total fat: | 91.2g |
| Of which saturates: | 32.9g |
| Fibre: | 5.6g |
| Salt: | 5.2g |
Notes:
Values are based on a serving of 1/2 pizza. The analysis has used pork sausage meat.
Ingredients
225g (8oz) sausage meat, crumbled
1tsp paprika
1tsp fennel seeds
1 large red onion, sliced
175g (6oz) pesto
30cm (12 inch) ready prepared pizza base
175g (6oz) DOLE Tropical Gold Pineapple chunks (out of a 227g can) drained and chopped
175g (6oz) mozzarella cheese, grated
fresh basil for garnish
Instructions
Cook sausage meat, paprika, fennel and onion in a large frying pan until sausage is browned and onion tender. Drain off fat. Spread pesto over pizza base and top with sausage, onion and pineapple. Sprinkle with cheese and bake for 12-15 minutes until base golden brown. Garnish with fresh basil.
