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Fennel, Sausage & Baby Kale Pizza

Fennel, Sausage & Baby Kale Pizza

4.5rating out of 5

(631 reviews from our customers)

Prep Time

30 min



Fennel and sausage make the perfect Italian-inspired pairing for this simple yet sophisticated pizza. Creamy mozzarella, sweet caramelised onions and kale top fluffy pizza bases. That's amore!

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 garlic clove
1 tsp fennel seeds
1 mozzarella ball (125g) †
80g shredded kale
1 balsamic vinegar sachet (15ml) †
3 Cumberland sausages
3 Cumberland Sausages †
2 pizza bases
2 flame-baked pizza bases †
2 tomato paste sachet (64g)
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 1 tsp fennel seeds
  • 125g mozzarella ball<span class="strong">†</span>
  • 80g shredded kale
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 3 Cumberland Sausages<span class="strong">†</span>
  • 2 flame-baked pizza bases<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 901 kJ
215 kcal
3658 kJ
872 kcal
of which saturates
8.7 g
3.5 g
35.3 g
14.3 g
of which sugars
24.1 g
3.6 g
97.7 g
14.6 g
Fibre 1.8 g 7.1 g
Protein 9.4 g 38.1 g
Salt 0.64 g 2.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
1 tsp fennel seeds
fennel seeds(100%)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
80g shredded kale
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
3 Cumberland Sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphites, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
2 flame-baked pizza bases
wheat flour (wheat (gluten) flour, calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, salt, preservative (calcium propionate), sugar, dried skimmed milk.
1 tomato paste sachet (32g)
  • Allergens highlighted by † (milk, sulphites, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Fennel, Sausage & Baby Kale Pizza

Preheat the oven to 200°C/ 180°C (fan)/ 390°F/ Gas 6

Put a large baking tray in the oven to heat up (this will stop the pizza bottoms from going soggy!)

Remove the sausage meat from their skins and discard the skins

Peel and finely chop (or grate) the garlic

2 Fennel, Sausage & Baby Kale Pizza

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat

Once hot, add the sausage meat, breaking it up into small pieces with a wooden spoon as you go, then add the fennel seeds (not a fan of aniseed? Go easy!)

Cook for 4 min or until the sausage meat is brown and crispy

3 Fennel, Sausage & Baby Kale Pizza

Meanwhile, combine the tomato paste, a drizzle of olive oil, a splash of cold water and 1 tsp [2 tsp] sugar in a small bowl

Season generously with salt and pepper - this is your tomato sauce

Drain the mozzarella, tear it into bite-sized pieces, and pat it dry with kitchen paper

4 Fennel, Sausage & Baby Kale Pizza

Remove the heated baking tray from the oven and add the pizza bases

Spread the tomato sauce over the pizza bases with the back of a spoon

Dot the torn mozzarella over and put the tray in the oven until step 6

5 Fennel, Sausage & Baby Kale Pizza

While the pizza bases are in the oven, add the chopped garlic, chilli flakes (can't handle the heat? Go easy!) and baby kale to the pan with the sausage meat

Cook, covered for 1-2 min or until the baby kale is starting to wilt - this is your kale & sausage mixture

6 Fennel, Sausage & Baby Kale Pizza

Once the kale has wilted, top the pizza bases with the kale & sausage mixture

Return them to the oven for 10-12 min or until the mozzarella has melted and the pizza bases are crispy - these are your fennel, sausage & baby kale pizzas

7 Fennel, Sausage & Baby Kale Pizza

Meanwhile, chop the cherry tomatoes in half

Chop the basil leaves finely

Add both to a bowl and drizzle with olive oil and season with a pinch of salt and pepper

Give everything a gentle mix up – this is your tomato & basil salad


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Serve the fennel, sausage & baby kale pizzas with the tomato & basil salad to the side


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