Showing Products and Prices for Show Products for
to Glenfield for View Schedule
We notice you are using an older browser. If you find you are experiencing issues, we recommend switching to a browser version listed in our FAQ section.

Rob’s Italian Sausage Wood Fired Pizza

Rob’s Italian Sausage Wood Fired Pizza

serving size icon


  • 1 kg Edmonds High Grade Flour
  • 5 g Edmonds Dried Instant Yeast
  • 25 g mrs rogers salt iodised sea salt, 500g
  • Olivani Olive Oil
  • 375 ml crushed tomatoes
  • 2 Cloves garlic, finely chopped
  • Small Handful fresh or dried oregano or bazil
  • Sea salt & pepper to taste
  • 2 Sliced red onions
  • 3 Tbsp Balsamic Vinegar
  • 2 Tbsp Soft brown sugar
  • 1 Sprig rosemary (crushed with rolling pin)
  • Anchor Mozzarella Cheese (grated)
  • Brooks Italiano Sliced Salami
  • Olives


Dough base method :(makes 8 Pizza Bases that can be frozen) Put Edmonds flour & yeast in mixing bowl (with dough hook). Start mixer and add sea salt, add 650ml tepid water and continue to mix for 3 mins. Stop mixer and rest the dough for 10 mins, then re-mix for a further 5 mins, (should be smooth and soft to touch and not stick to the sides). Place dough on a surface dusted with Edmonds High Grade Flour and knead by hand for a few minutes to develop the strength and elasticity of the dough. Shape into a large ball and place in a lightly oiled bowl, cover with glad wrap or a clean damp tea towel and put in a warm place for 1-1.5 hrs until it doubles in size. Press it down to remove the air bubbles. Divide into 8. At this point you can freeze any dough balls you don’t want to use.

Place the ones you want to use on a lightly floured surface, cover and prove for a further 1-3 hrs, then shape into pizza bases, stretching by hand (gives crisper crust) or gently with a rolling pin.

Tomato Sauce Method : Heat Olivani Oil in pan, add garlic and cook until colouring, add crushed tomatoes, fresh or dried oregano or bazil, Sugar, sea salt & pepper to taste, bring to boil & simmer for approx 5 mins. Remove from heat.

Sweet Onion Jam Method: 2 red onions sliced, 1 tbsp Olivani Olive Oil, 3 tbsp Balsamic Vinegar, 2 tbsp soft brown sugar, 4 tbsp water, 1 sprig rosemary (crushed with rolling pin). Place all ingredients into a pan with 4 tbsp water, bring to boil and simmer on low heat for 20 mins until onion is soft and mix is a dark caramel brown.

Making the Pizza: Spread pizza topping sauce, sprinkle on cheese, salami, onion jam and olives and bake in a heated wood fired oven (400⁰C) for approx 2 minutes. In a conventional oven will be 8-10 mins @ 210⁰C. Eat as soon as you can!

This recipe was sent in by Rob


Qty Price
Edmonds High Grade Flour $3.60 ea
$3.60 ea
Edmonds Yeast Instant Dry $4.00 ea club price $4.49 non club member
$4.00 ea club price $4.49 non club member
Mrs Rogers Salt Iodised Sea Salt $2.69 ea
$2.69 ea
Wattie's Tomatoes Crushed And Sieved $1.50 ea
$1.50 ea
Countdown Onions Brown
arrow icon exclamation icon Out of stock Out of stock
Lupi Vinegar Balsamic
arrow icon exclamation icon Out of stock Out of stock
Superb Herb Rosemary Fresh $3.70 ea
$3.70 ea
Mainland Cheese Grated Mozzarella $7.50 ea
$7.50 ea
Hellers Salami Sliced Dutch Lean $3.49 ea
$3.49 ea
Superb Herb Basil Fresh $3.70 ea
$3.70 ea
Countdown Olives Marinated Selection $5.00 ea
$5.00 ea


Qty Price
Olivani Olive Oil Pure $8.30 ea
$8.30 ea
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Greggs Pepper Black Cracked $5.70 ea club price $6.39 non club member
$5.70 ea club price $6.39 non club member
Countdown Brown Sugar $1.40 ea
$1.40 ea