Spinach pan pizza with lamb sausages and herb sauce

Name: spinach pan pizza with lamb sausages and herb sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 el traditional olive oil; 270 g lamb sausages; 2 fennel bulb; 400 g tomato cubes 1 can; 200 g baby spinach bag 100 g; 225 g self raising flour; 150 ml mild yogurt Organic; 1,5 tl salt; 2 pinch baking flour to pollinate; 150 g mild yogurt Organic; 7,5 g fresh dill half tray; 1 toe garlic

Pizza from the pan with spinach, fennel and a seasoned sauce.

Ingredients

Kitchen Stuff

1 hand blender with cup

Directions

Heat the oil in a frying pan and fry the sausages in 15 min. Golden brown and done. Times regularly.
Meanwhile cut the stems and a piece of the underside of the fennel tubers. Keep the green separately. Halve the tubers and cut into thin slices.
Add the fennel to the sausages for the last 8 min along with the tomato cubes and fry.
Remove the sausages from the pan, cut each in 3 pieces and put back in the pan.
In the meantime, finely chop the spinach. Mix with the flour, the yogurt and the salt and knead into a cohesive dough.
Divide into equal portions and roll each piece on a floured sheet to form a pizza base of Ø 18 cm.
Heat 2 frying pans with 1 tablespoons of oil and fry 2 pizza crusts in 3 min. Golden brown and done. Turn halfway.
Repeat with the rest of the pizza bases. Keep the pizza bases warm on a plate under aluminum foil.
Put the spinach, yogurt, dill and garlic in the cup of the hand blender and puree until smooth. Season with pepper and salt.
Spread the pan pizzas over the plates, add the sausage fennel mixture and sprinkle with the herb garlic yoghurt.