Ingredients:

  • 375ml (1 1/2 cups) warm water (105-115°F / 40-46°C)
  • 7g (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon granulated sugar
  • 375g (3 cups) all-purpose flour, plus more for dusting
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon salt
  • 900g (2 pounds) Yukon Gold potatoes, peeled and quartered
  • 115g (1/2 cup) unsalted butter
  • 120ml (1/2 cup) whole milk or heavy cream
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 450g (1 pound) good quality pork sausages, cooked and sliced
  • 225g (2 cups) shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Proof yeast in warm water with sugar.
  2. Combine flour and salt in a bowl.
  3. Add yeast mixture and olive oil to flour, mix until a shaggy dough forms.
  4. Knead dough until smooth and elastic.
  5. Let dough rise in a lightly oiled bowl until doubled in size.
  6. Boil potatoes until tender.
  7. Drain potatoes and return to the pot.
  8. Add butter, milk/cream, garlic, salt, and pepper.
  9. Mash until smooth and creamy.
  10. Preheat oven to 230°C (450°F).
  11. Punch down dough and roll it out.
  12. Transfer dough to a baking sheet or pizza stone.
  13. Spread mashed potatoes evenly over the dough.
  14. Top with sliced sausages and mozzarella cheese.
  15. Bake for 20-25 minutes, or until golden brown and bubbly.
  16. Garnish with fresh parsley.
  17. Slice and serve immediately. Enjoy your Bangers & Mash Pizza!