Sausage meatball-melt loaded pittas recipe

Method

1. Remove the meat from the sausage casings and divide each sausage into 2 large meatballs.
2. Heat the oil over a high heat in a large, nonstick frying pan and cook the meatballs for 5 mins, until browned. Add the sliced onion and pepper and cook for another 2-3 mins, until beginning to soften. Preheat the oven to gas 6, 200°C, fan 180°C.
3. Pour in the passata, bring to a simmer, and reduce the heat. Season and cook for 5-10 mins or until the meatballs are cooked through and the sauce has reduced.
4. Meanwhile, warm the pitta in the oven for a couple of mins until soft, then remove and split open.
5. Arrange the pitta on a couple of baking trays lined with foil and spoon in the meatball and veg mixture. Top with the grated mozzarella and bake until the cheese has melted, about 5-8 mins.
6. Top with the sliced black olives and tear over a few basil leaves before serving. Serve with a mixed leaf salad, if you like.

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