Ingredients :

• Fresh pizza dough — The refrigerated roll-out dough is more than enough. It spreads easily, holds up well during cooking, and gives you that cross between a bun and a pizza you’re looking for. Avoid puff pastry — it’s too fatty, won’t hold around the sausage, and the bottom will get soggy.
• Beef sausages — Go for knack-style beef sausages, 100% beef, no blends. They should be thin enough to fit in the dough without deforming it. If you can find smoked ones, even better — it adds a grilled depth of flavor that contrasts well with the chili.
• Canned chili — Yes, canned, and no apologies needed. A good pre-seasoned chili con carne does the job perfectly. What you need to check: that it’s thick enough. A chili that’s too liquid will soak the dough from below during baking — if that’s the case, let it reduce for two minutes in a saucepan before assembling.
• Cheddar — Grate it yourself if possible. Pre-shredded bagged cheddar contains anti-caking agents that prevent it from melting as well. A mature cheddar (aged 12 months) brings a slight bitterness that balances the richness of the sausage. A mild cheddar works too, the melt will just be smoother and more uniform.