Lamb Sausage Pizza

Lamb Sausage Pizza with Vine Ripened Tomatoes and Basil

This tasty pizza is covered with flavourful, crumbled Victoria Hill Lamb sausages, fragrant vine-ripened tomatoes, red onion, olives and garlic and finished with beautiful pull-apart mozzarella. 

What You'll Need:

  • Half a pack (500g) lamb and mint sausages 
  • 2 cloves garlic, crushed
  • 150g baby mozzarella/ bocconcini
  • 1 small red onion, sliced 
  • 1 small bunch basil leaves


The Victoria Hill Lamb Method:

  1. Preheat oven to 210°C (190° fan-forced).
  2. Remove the meat from the sausage casings by making a shallow incision along the entire length of the sausage.and sliding the casing back along the sausage. 
  3. Spray a large non-stick frying pan with olive oil and cook garlic over medium-high heat for 1 minute. Break sausage meat apart with your fingers and add to the pan with Italian herbs. Cook for 4-5 minutes or until lamb is browned. Season and set aside to cool slightly for 5 minutes.
  4. Place pizza bases on 2 large baking or pizza trays. Top with mince, tomatoes, onion, olives and cheese. Bake in oven for 12-15 minutes or until cheese is melted and golden.
  5. Sprinkle pizzas with basil and serve with baby spinach and lemon wedges.


  • Sliced lamb leg can also work well in this recipe.
  • You can cook the pizzas on the barbecue – on a pizza stone or metal tray, with the lid closed, until cheese is golden and base is crispy.
  • Preheating the stone or tray before cooking the pizza can help ensure the base isn't doughy. Place stone in the oven up to 30 minutes before cooking. 

To create this mouthwatering recipe for yourself, order your lamb box here


Comments 0

Leave a comment

Please note, comments must be approved before they are published