Preparation time: 10 minutes
Cooking time: 1 hour
• 12 chipolata sausages
• 45 ml onion marmalade
• 400 g cherry tomatoes
• 1 kg store-bought bread dough, at room temperature
• 2 red peppers, roasted (optional)
• fresh basil
From the pantry:
• 15 ml olive oil
1 Preheat the oven to 180°C. Fry the sausages in olive oil until golden brown on all sides. Add the onion marmalade and tomatoes and cook until heated through. Line a deep ovenproof dish with baking paper and spoon this mixture into it, spreading it evenly.
2 Roll out the store-bought dough about 1cm thick until it’s the size of the ovenproof dish and place it gently over the filling. Press the dough loosely around the edges. Bake for about 35–40 minutes or until golden brown and cooked through. Allow to cool slightly before turning the dish over onto a serving platter so that the sausage mixture is lying on top of the ‘bread’. Cut the peppers into stars or strips and arrange them on top with a sprinkling of fresh basil.