The past, present, and future walk into a bar. It was tense.
This pizza is in my past and I am presently giving you the recipe so it can be in your future.
Sausage, Brussels Sprout And Rosemary Pizza is such a different kind of pizza with its many textures and contrasting flavors. There’s the thin, crisp crust. Slightly bitter brussels sprouts get balanced by the sweet marinara, nutty Parmesan and rich mozarella. Rosemary lends some earthiness, red pepper gives a spicy edge and the sausage makes it a meal.
2 large flatbreads
140g tomato passata or marinara sauce
200g pork sausages, cases removed and sliced
150g brussels sprouts, thinly sliced
220g bocconcini, sliced
¼ tsp red pepper flakes
2 tsp rosemary leaves
Sea salt and black pepper
Extra virgin olive oil, for drizzling
Finely grated Parmesan, to serve
1. Preheat oven to 200℃/400℉.
2. Place each flatbread on a baking tray lined with nonstick parchment and spread with tomato sauce.
3. Cook sausage in a skillet until almost cooked through.
4. Divide the brussels sprouts, mozzarella, sausage and red pepper flakes between the two flatbreads. Sprinkle with rosemary, salt and pepper. Drizzle with oil.
5. Bake for 12 minutes or until golden and bubbling.
6. Sprinkle with Parmesan and slice to serve.
Recipe from Donna Hay Magazine
‘Spirit Cold’ is just plain, flat out gorgeous. The song is new from Boston-based band Tall Heights.
From the quiet opening to its dramatic conclusion, ‘Spirit Cold’ compels with its mournful cello, folksy vocals and pained lyrics.
“How do I wake my spirit cold?
We always say when our history’s told
If only we knew the things we know
There’s a question ages old”
I couldn’t get the radio cut to embed, so here is a lovely, live version of the tune.
You can listen to the album version on Soundcloud.
Check out Tall Heights on the band’s Website where you can learn of upcoming US tour dates and buy their music.