Steps

1. Slice 2 sausages in half lengthwise, then thinly diagonally.
   🕒 00:37
2. Finely shred 250g cabbage into 3mm wide strips.
   🕒 00:47
3. Place the shredded cabbage in a bowl, pour hot water over it, and blanch for about 30 seconds while mixing.
   🕒 00:57
4. Rinse the cabbage with water, let it cool slightly, and thoroughly squeeze out the water by hand.
   🕒 01:07
5. In a separate bowl, beat 2 eggs, mix with a pinch of salt and a pinch of pepper until uniform.
   🕒 01:16
6. Heat vegetable oil (to taste) in a frying pan over medium heat.
   🕒 01:32
7. Pour the squeezed cabbage and egg mixture into the heated frying pan and spread it into a circle about 5mm to 1cm thick.
   🕒 01:41
8. Cover with a lid and steam-cook over medium heat for 2 minutes.
   🕒 01:54
9. Once the bottom is browned and the dough is set and slides easily, transfer it to a plate. Key Tip! Since it's a soft dough made with eggs, remove it slowly and carefully to prevent it from falling apart.
   🕒 02:04
10. Drizzle the oil remaining in the frying pan over the dough, cover the plate with the frying pan, flip it over, and return the dough to the frying pan.
    🕒 02:21
11. If the shape is uneven, adjust it into a round form, cover with a lid, and steam-cook over medium heat for 2 minutes.
    🕒 02:32
12. After heating for a total of 4 minutes and browning the bottom, transfer it onto aluminum foil.
    🕒 02:49
13. Spread 1.5 tbsp pizza sauce evenly over the entire dough.
    🕒 03:01
14. Scatter the sliced sausages over the top.
    🕒 03:08
15. Sprinkle 40g mixed cheese evenly over the top.
    🕒 03:16
16. Drizzle mayonnaise (to taste) over the entire surface in a zigzag pattern.
    🕒 03:23
17. Grill in a fish grill or toaster until browned.
    🕒 03:30
18. Cut the finished pizza into bite-sized pieces, sprinkle with dried parsley (to taste) if desired, and serve. Enjoy!
    🕒 03:46