Pizza with sausage, broccoli and fennel

Pizza with sausage, broccoli and fennel

  • serves 4
  • A little effort

Ditch the takeaway. These pizzas without tomato sauce are the best. Make your own pizza dough, then top with sausage, mozzarella, fennel and broccoli for a quick meal.



  • pork sausages 3, skinned (use Italian or well-flavoured ones such as cumberland)
  • olive oil
  • garlic 2 cloves, crushed
  • chilli flakes ¼ tsp, plus a pinch
  • fennel seeds ¼ tsp, plus a pinch
  • ricotta 125g
  • long stem broccoli 5-6 stalks, cut into pieces and blanched
  • mozzarella ½ × 125g ball, sliced
  • parmesan 25g, grated


  • strong white bread flour 300g
  • dried yeast 1 tsp
  • sugar 1 tsp
  • salt large pinch


  • Step 1

    Mix the dough ingredients together with 150-200ml warm water and the salt until you have a soft dough. Knead briefly, then leave for 1 hour or until doubled in size.

  • Step 2

    Roll the sausagemeat into small balls. Heat 1 tbsp oil in a non-stick frying pan and cook the sausagemeat balls in batches until lightly golden. Transfer to a plate and add the garlic, chilli and fennel seeds to the pan and cook for 1 minute. Tip the garlic, chilli and fennel seeds into a bowl along with the ricotta and stir together with a little seasoning.

  • Step 3

    Heat the oven to 240C/fan 220C/gas 9. Dust a surface with a little flour and thinly roll out the dough to make 2 pizzas, then transfer to baking trays or pizza stones. Spread the bases with the ricotta mixture, then scatter over the broccoli and meatballs, followed by the mozzarella and parmesan. Scatter with a pinch more chilli flakes and fennel seeds, plus some extra seasoning, then drizzle with a little more olive oil. Bake the pizzas for about 15 minutes until the base is crisp and golden and the topping is bubbling.

Nutritional Information

  • Kcals 558
  • Fat 23.5g
  • Carbs 62.1g
  • Fibre 4.5g
  • Protein 22.4g
  • Salt 2.5g