Sausage and fennel work together due to their complementary flavours, with fennel’s anise-like taste enhancing the richness of a sausage. This combination creates a harmonious balance and adds depth to any dish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
| Calories | 743 |
| Fat | 40.9g |
| Saturates | 4.9g |
| Protein | 34.5g |
| Carbs | 61.4g |
| Sugars | 2.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium-high heat, around 180°C. Line two baking trays with baking paper.
Remove the skin from the sausages and crumble into bits.
Place a large cast-iron pan on the grill. Add the oil. Once the oil is hot, add the crumbled sausage meat and sauté until browned. Remove from the pan and set aside.
Finely slice the fennel bulbsand red onion. Slice the mozzarella into rounds.
Place the flatbreads on the lined trays. Spread the pizza sauce evenly over the flatbreads, leaving a narrow border around the edges. Divide the sliced mozzarella over the pizza sauce. Scatter over the sausage meat, sliced fennel and red onion. Season with salt and black pepper. Place the pizzas straight on the grill or leave them in the tray and cook with the lid closed for approx. 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove from the oven and garnish with fennel fronds.
Allow the pizzas to cool slightly before slicing and serving.
