Tomatoes – used here on muffin pizzas – contribute the heart-healthy phytochemical lycopene.
Rachel Warren Chadd
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225g (8oz) Italian sausages (from the meat counter), sliced
1 large onion, coarsely chopped
1 red or green pepper, coarsely chopped
2 garlic cloves, finely chopped
225ml (8 fl oz) ready-made tomato sauce
2 teaspoons dried rosemary, crumbled
100g (3 1/2oz) half-fat mozzarella cheese, grated
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 190°C (375°F, gas mark 5). Slice the muffins in half and arrange them, cut side up, in a single layer on a baking tray. Bake for 8–10 minutes or until lightly browned.
Heat a non-stick frying pan and add the sliced sausages. Cook, stirring, for 6 minutes or until the fat is rendered. Using a slotted spoon, transfer the sausage slices to a plate. Drain off most of the fat from the pan.
Add the onion, red or green pepper and garlic to the pan and cook for about 5 minutes. Stir in the tomato sauce and rosemary. Return the sausage slices to the pan and simmer, stirring occasionally, for 3–4 minutes.
Spoon a little of the sausage mixture onto each muffin half and top with the mozzarella. Bake for 4–5 minutes. Serve hot.