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
• 1 tbsp dried Italian herbs
• 2 x 250g pre-made pizza bases with tomato sauce
• 150g baby mozzarella/ bocconcini
• 250g vine-ripened tomatoes, punctured or sliced
• ¼ cup pitted kalamata olives, sliced
• 1 small red onion, sliced 
• 1 small bunch basil leaves
• 40g baby spinach leaves
• lemon wedges, to serve

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.

Tip: