Perfect for a mid-week treat or that weekend fake-away, this comforting, savoury pizza inspired by the traditional Cumberland flavour of Porky Lights Sausages and the herbaceous, gently tangy and perfectly balance of Mary Berry’s Classic Salad Dressing. Trust us when we say that every bite is the little lift you didn’t know you needed!
- Preheat your oven to 220°C(200°C fan) and place a baking tray or pizza stone inside to heat.
- Remove the skins from the Porky Lights sausages and gently pan-fry the meat, breaking it into small chunks, until just coloured. Set aside.
- Rub the cut side of the garlic clove over the pizza base. In a small bowl, mix the Classic SaladDressing with the tomato purée (if using), then spread a thin, even layer over the base. Sprinkle with dried oregano.
- Scatter over the mozzarella for the classic cheese pull, followed by the sausage pieces and red onion. Finish with the cheddar (optional) for that golden top.
- Bake for 10–12 minutes, until the base is crisp and the cheese is bubbling and lightly golden.
- While the pizza cooks, gently warm 2–3 tbsp Classic Salad Dressing for 10–15 seconds until just loosened. Drizzle lightly over the hot pizza, finish with fresh basil and cracked black pepper, and serve immediately with any extra dressing on the side for dipping the crusts.
If you are watching what you’re eating, are on a gluten-free or simply fancy something just a little bit left field, here’s our delicious twist on the traditional and much-loved pizza – a Porky Lights Meatzza. It’s a pizza, but not as you know it. Because the base is made entirely from our Porky Lights Sausages.
Simply remove the skins from 4 Porky Lights sausages and place the meat into a bowl and gently mix ½ tsp dried oregano and a pinch of black pepper. Line a baking tray with greaseproof paper. Press the sausage meat out into a thin, round base (around 20–22 cm in diameter), keeping the thickness as even as possible.
Bake in a pre heated oven at 200°C (180°C fan) for 12–15 minutes, until the base is cooked through and lightly golden before spreading over the Mary Berry’s Classic Salad Dressing tomato purée mixture, adding your favourite toppings and cooking for a further 8-10minutes!
1 ready-made pizza base (or homemade, if preferred)
3 tbsp Mary Berry’s Classic Salad Dressing
1 tbsp tomato purée (optional, for richness)
1 garlic clove, halved or ½ tsp tomato purée
1 tsp dried oregano
2–3 Porky Lights sausages
150 g mozzarella, torn
30 g mature cheddar, grated (optional)
½ red onion, finely sliced
2–3 tbsp Mary Berry’s Classic Salad Dressing
Fresh basil leaves
Cracked black pepper
