Whipped Feta and Sausage Pizza - Recipe by Thomas Bateman

Ingredients

2 balls of Neapolitan pizza dough
150 g feta
200 g yoghurt
1 lemon, zest and juice
2 Tbs extra virgin olive oil
1 tsp chilli flakes
Handful flat-leaf parsley, roughly chopped
4 sweet pointed red peppers
200 g Merguez sausages
A drizzle of regular or hot honey

Method

Preheat the Gozney to 420 C/800 F. To prepare the whipped feta, add the feta, yogurt, lemon zest and juice, olive oil, chilli flakes, and parsley to a blender and blitz until smooth.

Break up the Merguez sausages and roll into small balls. Heat a cast iron pan in the oven and once hot, add the sausage balls and allow to cook for 3-4 minutes turning frequently to ensure even browning.

Place the peppers directly onto the oven floor and roast until charred and blistered, be careful as they will be hot. Remove them from the oven and place into a bowl and cover, this will allow the peppers to steam for a few minutes to loosen the skins. Remove the peppers and peel, deseed and chop them.

Open one of the dough balls, spread over the whipped feta, and top with the meatballs and roasted peppers. Transfer to the oven and bake for 2-3 minutes until the crust is golden and puffed. Repeat with the remaining dough ball.

Drizzle with regular or hot honey to serve. Enjoy!

Credits: Gozney

Photo Credits: Gozney