Image and recipe courtesy of Waitrose & Partners


  • 2tbsp Olive oil plus extra for drizzling
  • A small knob of butter
  • 2 Red onions thinly sliced
  • 4 Pork Sausages with Bramley Apple out of their casings
  • 1 small red eating apple cored and chopped
  • 1tsp Rosemary plus 8 sprigs
  • 440g pack of The Northern Dough Co Original Pizza Dough defrosted
  • Plain flour for rolling out
  • 250g (2 packs) Garofalo Mozzarella di Bufala drained and chopped


  • STEP 1

    Heat the oil and butter in a frying pan and soften the onions, stirring frequently, for 10 minutes. Add the sausagemeat and chopped apple to the pan; use a wooden spoon to break up the sausagemeat into small pieces. Cook with the onions for 10 minutes over a medium heat, stirring. Add the chopped rosemary and leave to cool.

  • STEP 2

    Preheat the oven to 240°C, gas mark 9. If using a pizza oven, bring to cooking temperature. Roll out the pizza dough balls on a lightly floured surface to make two 25cm pizza bases. Place each one on an oiled baking sheet.

  • STEP 3

    Top the pizza bases with the sausagemeat and apple mixture, then bake for 10-12 minutes until bubbling and golden. Divide the chopped mozzarella and rosemary sprigs between the 2 pizzas and return to the oven for 5-6 minutes to melt the cheese.