Sausage and kale pizzas recipe

Pizza recipes Feb 15, 2022

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 746 calories / serving


  • 1 tsp fennel seeds
  • 180g pack curly kale
  • 2 x 400g packs ready rolled pizza dough
  • 250g pot ricotta
  • 1 onion, thinly sliced
  • 4 reduced-fat sausages, casings removed
  • 125g reduced-fat mozzarella
  • 80g grated pecorino cheese
  • olive oil, to drizzle (optional)


  • Preheat the oven to 220°C, fan 200°C, gas 7. Using a pestle and mortar, coarsely crush the seeds in a dry frying pan over medium-high heat for 1-2 minutes, swirling occasionally, until aromatic.
  • 2 minutes in boiling water to blanch the kale Drain the water and set it aside.
  • Unroll the pizza dough and place it on the parchment paper. Prick all over with a fork before transferring to 2 baking sheets. Cover the two bases with ricotta, leaving a 1-2cm border, and top with kale and onion. Dot the fennel seeds and pecorino over the pizzas after breaking up the sausage meat and mozzarella into small parts.
  • Bake for 15-18 minutes, or until golden brown and sausage meat is cooked through. If desired, drizzle with olive oil before serving.

Tip: To remove sausage casings, cut the casing lengthwise using a knife, then peel the casing away from the sausage.


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