Quick Italian

Sausage pitas with herb pesto

Name: Sausage pitas with herb pesto recipe
Yield: 6
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tsp dried oregano; 20.00 ml tomato paste; 250ml passata; 500g Italian pork sausage, casings removed and meat crumbled; 6 x 15cm pita breads; 3 x 125g buffalo mozzarella, torn; 90g finely grated parmesan; 250.00 ml basil leaves, plus extra leaves to serve; 250.00 ml flat-leaf parsley leaves; 55g seed mix; 1 garlic clove, crushed; 125ml olive oil; 40g parmesan; Finely grated zest and juice of 1 lemon

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by Helena Moursellas

Mar 07, 2023

This easy sausage pita is a quick way to satisfy your pizza cravings.

2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1 tbs tomato paste
1 cup (250ml) tomato passata
500g Italian pork sausage, casings removed and meat crumbled
6 x 15cm pita breads
3 x 125g buffalo mozzarella, torn
90g finely grated parmesan

Herb pesto

1 cup basil leaves, plus extra leaves to serve
1 cup flat-leaf parsley leaves
1/3 cup (55g) seed mix (pepitas and sunflower seeds), toasted
1 garlic clove, crushed
1/2 cup (125ml) extra virgin olive oil
1/2 cup (40g) finely grated parmesan
Finely grated zest and juice of 1 lemon

Method

1.

For the herb pesto, place all ingredients in a small food processor and whiz until smooth. Season with salt flakes. Set aside.
2.

Heat 1 tbs oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 4-5 minutes until softened. Add garlic and dried oregano and cook, stirring, for a further 2 minutes.
3.

Stir through tomato paste and cook for 1 minute or until caramelised. Add passata and 2 tbs of water. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes or until reduced. Season with salt flakes and freshly ground black pepper.
4.

Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. Place pita breads on trays. Heat remaining 1 tbs oil in a large frypan over medium heat. Add sausage and cook, breaking up with a wooden spoon, for 8-10 minutes until browned.
5.

Spoon 2 tbs passata mixture over pitas, spreading to the edges. Top each pita with sausage, mozzarella and parmesan. Bake, one tray at a time, for 12-14 minutes until cheese is melted and pita is golden.
6.

To serve, spoon over herb pesto and scatter with extra basil leaves.