First, I should mention that there’s almost always home-made flatbread dough in the freezer. It’s dead easy to make – yeast, water, salt, a little olive oil, and enough flour to make it into a dough – and it’s a great standby if there’s leftovers on a leg of lamb to deal with.
So, there was some dough in the freezer, and there were a few garlic-and-rosemary sausages in the fridge. Three aren’t enough sausages for a family that includes two teenage boys.
We squeezed out the mince from the sausages. That got browned off very lightly in a saucepan with a little oil, some capsicum, onion, garlic and diced tomato. Then the sausage was mixed in with the dough, and rolled out into rounds about a handspan across, and about 5mm thick.
These get cooked in the electric frypan – a light spray with olive oil and a fairly high heat.
While I was doing that, Ms T prepped some accompaniments – home-made hummus (easy, really), fried haloumi, baba ganoush and a green salad.
The boys went nuts for it. Which is always a nice endorsement.