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Sausage meatball-melt loaded pittas recipe

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Pork and caramelised onion sausage meat adds a touch of meaty sweetness to these moreish pizza-style pittas. Loaded with mozzarella, black olives, pasta and pepper, they're a quick and easy dinner for all the family. Try serving with a mixed leaf salad or a handful of peppery rocket leaves. See method

Serves 2
10 mins to prepare and 20 mins to cook
560 calories / serving

Ingredients

3 Tesco Finest pork & caramelised onion sausages
1 tsp olive oil
1 small onion, sliced
1 green pepper, deseeded and sliced
150ml tomato passata with garlic & herbs
2 white pitta breads
60g grated mozzarella
10g pitted black olives, sliced
2 sprigs fresh basil
mixed leaf salad, to serve (optional)

Each serving contains

Energy
2340kj
560kcal 28%
Fat
27g 39%
Saturates
11g 55%
Sugars
13g 15%
Salt
2.2g 37%

of the reference intake
Carbohydrate 49.5g Protein 26.9g Fibre 7g

Method

Remove the meat from the sausage casings and divide each sausage into 2 large meatballs.
Heat the oil over a high heat in a large, nonstick frying pan and cook the meatballs for 5 mins, until browned. Add the sliced onion and pepper and cook for another 2-3 mins, until beginning to soften. Preheat the oven to gas 6, 200°C, fan 180°C.
Pour in the passata, bring to a simmer, and reduce the heat. Season and cook for 5-10 mins or until the meatballs are cooked through and the sauce has reduced.
Meanwhile, warm the pitta in the oven for a couple of mins until soft, then remove and split open.
Arrange the pitta on a couple of baking trays lined with foil and spoon in the meatball and veg mixture. Top with the grated mozzarella and bake until the cheese has melted, about 5-8 mins.
Top with the sliced black olives and tear over a few basil leaves before serving. Serve with a mixed leaf salad, if you like.

See more Recipes to serve 2

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.