Sausage, fennel and chilli griddle-pan pizza

Sausage, fennel and chilli griddle-pan pizza
  • Serves icon Serves 4
  • Time icon Hands-on time 35 min

Wake up your tastebuds with a lazy brunch of hot-from-the-griddle-pan pizza, topped with sausage, fennel and a healthy sprinkle of chilli. Best served alongside a hot coffee, of course.

Nutrition: per serving

Calories
483kcals
Fat
22.2g (9g saturated)
Protein
19.2g
Carbohydrates
49.8g (4.7g sugars)
Fibre
3.7g
Salt
1.1g
Calories
483kcals
Fat
22.2g (9g saturated)
Protein
19.2g
Carbohydrates
49.8g (4.7g sugars)
Fibre
3.7g
Salt
1.1g

Ingredients

  • 1 small fennel bulb, cut into wedges
  • 2 tbsp olive oil
  • 200g plain flour
  • ½ tsp baking powder
  • ½ tsp chilli flakes
  • 200g greek yogurt
  • 200g sausagemeat
  • 1 small red onion, sliced
  • 1 large garlic clove, crushed
  • 1 tsp fennel seeds, lightly crushed
  • 60g young leaf spinach
  • 3 tbsp ricotta
  • 25g parmesan, grated

Method

  1. Heat a griddle/frying pan to high. Toss the fennel with 1 tbsp of the oil and griddle for 2-3 minutes on each side until charred and almost tender.
  2. Put the flour, baking powder and chilli flakes in a mixing bowl with a pinch of salt, then stir in the yogurt to make a shaggy dough. Use your hands to bring the dough together, then roll out to about the same size as the griddle/frying pan. Put the dough into the pan and cook on each side for 4-5 minutes.
  3. Meanwhile, heat the remaining oil in a frying pan and cook the sausagemeat, stirring, for 3-4 minutes until starting to brown, then add the onion and cook for 3-4 minutes to soften. Add the garlic, fennel seeds and spinach and stir for 1-2 minutes until the spinach has wilted.
  4. Heat the grill to medium. Spread the ricotta over the top of the flatbread and top with the spinach mixture. Dot over the griddled fennel slices and sprinkle with the parmesan. Grill for 6-8 minutes until golden and bubbling.

delicious. tips

  1. If you can, use proper Italian sausages, full of fennel and garlic (try Italian delis), then squeeze the meat from the casings.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy cake recipes

Raspberry and lemon sponge cake

Try this lemony twist on a Victoria sponge cake, filled with raspberry jam and fresh...

Save recipe icon Save recipe icon Save recipe

Italian dessert recipes

Peach bellini pannacotta

We’ve turned the fresh, sweet flavours of a classic peach bellini into glorious wobbling pannacottas....

Save recipe icon Save recipe icon Save recipe

Teatime traybake recipes

Beetroot and chocolate traybake

Beetroot is the shining star in this take on a chocolate traybake. Its earthiness complements...

Save recipe icon Save recipe icon Save recipe

July seasonal recipes

Green bean and olive tapenade pasta

We used anchovies to give more depth to this simple, quick midweek meal of spaghetti,...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine