Sausage & pineapple salsa barbecued flatbreads

This cheat's pizza is made with flatbreads, topped with a winning mix of sweet, savoury, hot and melty.

Ingreadient

• 400g pack Jolly Hog Proper Porkers 6 British Pork Sausages
• 275g pack pineapple pieces, finely chopped
• 1 small red onion, finely chopped
• 1 red chilli, deseeded and finely chopped
• ½ x 25g pack coriander, chopped
• 2 x 220g balls frozen pizza dough, defrosted and at room temperature
• Flour, for rolling
• 160g pack Applewood Slices, cut into thin strips

Step by step

1. Heat a large nonstick frying pan, then skin the sausages and crumble the meat into the pan. Cook, stirring for 10 minutes, breaking up with a spoon until cooked through with no pink meat. Transfer to a bowl. Preheat the barbecue or grill.
2. Stir together the pineapple, red onion, chilli and coriander. Season.
3. Divide the pizza dough into 4 balls and roll out on a lightly floured surface to make 4 ovals, each about 20cm long. Cook the bread on a cooler section of the barbecue or under the grill for 3-4 minutes, until puffy and browned, then carefully flip over, pressing out the air.
4. Scatter over the sausage crumbs, pineapple salsa and cheese slices. Cook for 4-5 minutes more, until the cheese has melted and the flatbreads are cooked through. Slice and serve.