Method

Divide the dough into 4 round pizza bases. Spread 2 of them with the bigilla, leaving a rim clear around the base. Top up with the cannellini beans, tomatoes, garlic, parsley, slices of Maltese sausage, parsley, mint, basil and grated Gbejna.  Cover the filling with the remaining bases and pinch edges to secure filling. Prick with a fork, brush with the olive oil and cook in a pan over moderate heat for approximately 5 minutes on each side. Cut in wedges, serve whilst still hot accompanied with a side salad

Serves 2-4


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