Recipes
Cheat's spicy sausage, kale and ricotta pizza
Give everyday bangers a new lease of life as a fun topping for your next pizza night. Using ready-made naan as a base saves oodles of time
Give everyday bangers a new lease of life as a fun topping for your next pizza night. Using ready-made naan as a base saves oodles of time
Cook: 20 Mins
Serves: 4
Price: £0.89 per serving
Nutritional Information
Each 166g serving contains
Energy
2560kj
369kcal
2560kj
369kcal
18%
Fat
18.6g
18.6g
Med
27%
27%
Saturates
6.1g
6.1g
High
31%
31%
Sugars
2.8g
2.8g
Low
3%
3%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
1542kj/369kcal
Typical energy values per 100g:
1542kj/369kcal
Ingredients
2 Asda Peppery Cumberland Pork Sausages
¼ tsp Chilli Flakes
½ tsp Fennel Seeds
1½ tbsp Olive Oil
75g Curly Kale, stems removed
Asda 2 Plain Naans
1 Garlic clove, crushed
25g Grana Padano, finely grated
½ Lemon, juiced and zested
125g Ricotta
Mixed green salad, to serve (optional)
Method
1
Preheat the oven to 220ºC/200ºC fan/gas 7. Squeeze each of the sausages from their skins into a hot frying pan with the chilli flakes, fennel seeds and 1 tsp of olive oil. Fry for 3–5 mins until golden, breaking up and mixing everything together with a wooden spoon. Blanch the kale in salted, boiling water for 2 mins, drain and set aside to cool.
2
Lay the naans onto 2 large baking sheets. Combine the garlic, most of the Grana Padano and lemon zest in a mixing bowl, stir through the ricotta and season with salt and pepper. Divide the mixture between the naan bases, spreading it over evenly.
3
Squeeze the excess water from the kale, roughly chop and dot over the ricotta base, add the spicy sausage meat on top. Drizzle with a little olive oil and cook in the hot oven for about 10–12 mins until golden.
4
Finally, sprinkle over the remaining Grana Padano, drizzle a little more olive oil and lemon juice, if you like. Cut each pizza in half and serve with a leafy green salad.