Last week while making changes in the garden I ripped out a sage plant that was not happy, and was getting scrappy, and I needed a use for the scant remaining leaves. I also was ready to use my sourdough starter which I have been nurturing for the past few weeks, so a pizza with sage was what I needed. The one I found was on a website called Whipped, and this is my version.
- pizza bases - 2-3
- tomato paste - 1/2 cup
- olive oil - 1/4 cup
- basil - 10 leaves approx
- oregano - small bunch
- Italian sausages - 2
- red onions - 3
- butter - knob
- salt flakes - to taste
- soft brown sugar - 2 tsp
- butternut pumpkin - half
- red chilli - 1, finely chopped (optional)
- sage - fresh leaves
- pine nuts - handful
- fetta cheese - 200g, crumbled
- mozzarella - 1 large ball, cubed
Whiz the tomato paste with part olive oil, oregano, basil and salt. This will keep for 1 week in the fridge.
Caramelized Red Onions:
In a medium saucepan, melt the butter with a splash of olive oil, add the onions, a pinch salt and sugar. Cook over a low heat for 20-30 minutes, stirring regularly. Set aside.
Remove the seeds and peel the pumpkin, slice into small cubes. Spread these out on a baking tray, drizzle with olive oil and roast at 180°C for 20 minutes or until golden. Set aside.
Preheat oven to 200°C. Brown the italian sausage and drain on paper towel to remove excess oil. Spread the dough with a thin layer of tomato sauce. Top with sausage, caramelized red onions, pumpkin, mozzarella, and chopped fresh sage. Sprinkle with crumbled parmesan, chili, and pine nuts. Bake for 8-10 minutes.