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  • 200g kale, woody stems discarded
  • 4 pork sausages, skins removed
  • 2 tsp fennel seeds, roughly crushed
  • 1 tsp smoked paprika
  • 2 cloves garlic, crushed
  • 200g taleggio, rind removed and sliced
  • 125g ball mozzarella, sliced
  • a big pinch chilli flakes


  • 500g strong white bread flour
  • 1 tsp fine salt
  • 1 tbsp caster sugar
  • 7g packet fast-action yeast
olive oil


  • STEP 1

    Put the flour, salt, sugar and yeast in a bowl and mix. Separately, mix 250ml warm water with 3 tbsp olive oil.

  • STEP 2

    Make a well in the centre of the flour and gradually add the liquid to make a soft dough. Knead for about 5 minutes or until smooth, then cover and leave to rise for 30-40 minutes, or until doubled in size.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Put the kale in a bowl, pour over a kettle of boiled water and leave for a minute. Drain, cool, squeeze out any excess water and chop.

  • STEP 4

    Mix the sausage meat with the fennel and smoked paprika and season. Mix the garlic with 3 tbsp olive oil.

  • STEP 5

    Roll the dough out to 2 large thin circles. Drizzle over half the garlic oil then top with the kale, taleggio, mozzarella and rough nuggets of sausage. Drizzle over the rest of the oil and sprinkle over the chilli flakes.

  • STEP 6

    Bake the pizzas one at a time for 15-20 minutes until crust is light golden, the cheese is bubbling and the sausage is cooked through. If you want to cook both together, you’ll need to swap the shelve halfway and give them a little more cooking time.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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