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Fennel, Sausage & Baby Kale Pizza

Fennel, Sausage & Baby Kale Pizza

Rating
4.5rating out of 5

(624 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

Use within

3-4 days

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

Cuisine

Italian

Use within

3-4 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
garlic-clove
1 garlic clove
Mozzarella-ball
125g mozzarella †
fennel-seeds
1 tsp fennel seeds
3 Cumberland sausages
1 3 Cumberland Sausages †
2 pizza bases
1 flame-baked pizza bases †
Red-onion
1 1 red onion
Balsamic-vinegar
1 1 balsamic vinegar sachet (15ml) †
Tomato-paste
2 1 Tomato paste sachet (32g)
Kale
1 80g shredded kale
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 1 mozzarella ball (125g)<span class="strong">†</span>
  • 1 tsp fennel seeds
  • 3 Cumberland Sausages<span class="strong">†</span>
  • flame-baked pizza bases<span class="strong">†</span>
  • 1 red onion
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 1 Tomato paste sachet (32g)
  • 80g shredded kale
Typical Values per 100g per serving
Energy 899 kJ
214 kcal
3667 kJ
874 kcal
Fat
of which saturates
8.7 g
3.5 g
35.3 g
14.3 g
Carbohydrate
of which sugars
24 g
3.6 g
98 g
14.6 g
Fibre 1.7 g 7.1 g
Protein 9.4 g 38.3 g
Salt 0.64 g 2.61 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 garlic clove
garlic
1 mozzarella ball (125g)
pasteurised cows milk, salt, microbial rennet, citric acid
1 tsp fennel seeds
fennel seeds(100%)
3 Cumberland Sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten), salt), seasoning (salt, wheat (gluten), flour, spices, herbs, preservative: e221 (sulphites), diphosphate: e450, yeast extract, antioxidant: e300, sugar), natural hog casing
flame-baked pizza bases
Wheatflour(Wheat flour (gluten), Calcium Carbonate, Iron, Niacin, Thiamin), water, rapeseed oil, yeast, spirit vinegar, salt, preservative calcium propionate, sugar, skimmed milk powder, powerflex,grindmyl H121
1 red onion
red onion
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
1 Tomato paste sachet (32g)
Tomatoes
80g shredded kale
kale(100%)
Allergens
  • 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 

Drain the mozzarella, tear it into bite-sized pieces, and pat it dry with kitchen paper, pressing down very firmly so that the mozzarella is really dry

4 Fennel, Sausage & Baby Kale Pizza

Remove the heated baking tray from the oven and add the naan breads 

Spread the tomato paste mixture over the naan breads 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

Meanwhile, add the chopped garlic, chilli flakes (Can't handle the heat? Go easy!) and baby kale to the sausage pan 

Cover with a lid and cook for 1-2 min or until the baby kale is starting to wilt 

6 Fennel, Sausage & Baby Kale Pizza

Once the kale has wilted, top the naan breads with the kale & sausage mixture

Return them to the oven for 10-12 min or until the mozzarella has melted and the naan breads are crispy 

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

8

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

Enjoy! 

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