A deliciously crispy Thermomix Italian Sausage, Tomato & Basil Pizza… the perfect recipe for pizza night! This is a guaranteed family favourite!
It’s pretty rare for me to share a dinner recipe on ThermoBliss. Don’t get me wrong… I love my Thermie when it comes to the fun stuff like baking cakes, slices, desserts and biscuits… but I am NOT a fan of cooking dinner. Which obviously sucks given that we do actually need to eat dinner… every. single. night.
Anyway, a lot of the dinner recipes I share on here are my hubby’s ones. Thankfully, he doesn’t mind cooking dinner (thank god!!!). And this Thermomix Italian Sausage, Tomato & Basil Pizza is one of his creations. Oooh speaking of his pizza’s, this Prosciutto, Bocconcini & Rocket one is all kinds of delicious too.
To make this Thermomix Italian Sausage, Tomato & Basil Pizza, he makes the same base as always. We find that it makes 1 big pizza and about 4-5 mini pizzas (that our toddler loves). Then he tops it with ALL the good things – pork sausage mince, bocconcini, fresh tomato, fresh basil and the secret ingredient…. Kewpie (Japanese) mayo. Mmmm – it’s seriously drool worthy!
I hope you enjoy this pizza as much as we do (it’s such a winner that at the moment it’s on weekly rotation in our house!!!).
Thermomix Italian Sausage, Tomato & Basil Pizza
A deliciously crispy Thermomix Italian Sausage, Tomato & Basil Pizza... the perfect recipe for pizza night! This is a guaranteed family favourite!
- 2 tsp instant yeast
- 220 g warm water
- 1 tsp raw sugar
- 400 g plain flour (or Bakers flour)
- 30 g olive oil
- 1 tso salt
- 2 tbs pizza sauce
- 4 pork sausages
- 1 tsp chilli flakes
- 1-2 fresh tomatoes, sliced
- 200 g bocconcini
- bunch of fresh basil leaves
- Kewpie (Japanese) mayo, to serve
To make the pizza dough, heat the yeast and water for 1 minute, 37 degrees, Speed 1.
Add the sugar, plain flour, olive oil and salt and mix for 6 seconds, Speed 6.
Knead for 1 and ½ minutes on interval speed.
Knead on a floured board into a ball.
Place into a lightly greased Thermoserver (or bowl) and place into a warm spot for 30 minutes or until doubled in size). If using a bowl, make sure you cover it with a tea towel to keep the heat in.
Knead the dough on the floured board again.
Roll out to make a large 32cm dough circle.
Place the dough onto the tray and spread over the pizza sauce.
Preheat oven to 220 degrees celsius (fan-forced).
Squeeze the pork sausages out of the skin and mix on a bowl with the chilli flakes. Cook in a frying pan over medium-high heat in small balls until brown.
Add the cooked pork and sliced tomatoes to the pizza and cook for 10 minutes (or until the base is almost cooked).
Add the bocconcini and cook until melted and the base is crispy (approximately 5-10 minutes).
Top with fresh basil and Kewpie mayo and serve immediately.
This pizza dough will make enough for 1 large pizza and 4-5 mini pizzas.
Kewpie (Japanese) mayo can be found in the Asian section of any major supermarket.