Sausage Pizza

Waffles topped with fresh summer fruit

• (250ml) warm water
•  (7g) Yeast from (1 standard packet)*
• 1 teaspoon  caster sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
•  300g Strong white bread flour plus more for hands and surface
• 2/3 sausages
• 3tbs passata

Waffle batter:

• 250g Self raising flour
• 2 1/2 tbsp caster sugar
• 4 tsp baking powder
• 250ml milk 
• 1/2 tsp vanilla essence
• 1 egg

Topping options:

• Maple syrup 
• Icing sugar / Strawberries, other fruit 

Bake sausages in oven for around 20 mins

1. Mix the warm water, yeast, and granulated sugar together in the bowl. Cover and allow to rest for 5 minutes. 
2.  Add the olive oil, salt, and flour into a mixing bowl. Pour yeast mix into the bowl and stir.
3. Knead the dough knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready.
4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with non-stick spray or olive oil.
5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a circle lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. Top with passata sprinkle your grated cheese over the tomato passata, cut your pre-cooked sausage and place over cheese. Or you can add your favourite toppings and bake for 13-15 minutes or until the crust is golden brown.

1. Whisk dry – Place the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to mix.
2. Whisk in wet – Add milk, eggs and vanilla. Whisk to combine. Add melted butter then whisk until lump free. The batter should be pourable but thick – slightly thinner than pancakes.
3. Recommended resting (Note 1) – Cover then refrigerate overnight, or for at least 2 hours. Softer insides, better flavour. Else, proceed immediately with cooking.
4. Preheat a waffle maker (Note 2, inc setting options). A non stick one will not need oil, plus there is butter in the batter.
5. Cooking – Use a ladle to pour batter in to just cover the iron. Don't get greedy – it will leak out the sides! Cook until golden and crisp – my good waffle iron takes 3 1/2 minutes, my Kmart one takes 6 minutes.
6. Serving – Transfer onto plates and serve as you go, with desired toppings. Or, put on a rack and keep warm in a preheated 70°C/150°F oven while you continue cooking!