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Fennel, Sausage & Kale Pizza

Fennel, Sausage & Kale Pizza

4.5rating out of 5

(791 reviews from our customers)

Prep Time

35 min



This homemade pizza's easy as pie! You'll add Italian flavours of fennel and garlic to peppery sausage and kale. Sprinkle onto crisp naan breads with melty mozzarella and sweet caramelised onions.

Prep Time

35 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
2 plain naans (new)
2 plain naans †
1 balsamic vinegar sachet (15ml) †
3 Cumberland sausages
3 Cumberland sausages †
2 tomato paste sachets (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
  • 2 plain naans<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 3 Cumberland Sausages<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 829 kJ
198 kcal
3035 kJ
724 kcal
of which saturates
8.8 g
3.8 g
32.4 g
13.9 g
of which sugars
19.7 g
2.9 g
72.2 g
10.6 g
Fibre 1.8 g 6.4 g
Protein 9.2 g 33.6 g
Salt 0.62 g 2.26 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
2 plain naans
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), kalonji seeds, salt, preservative: calcium propionate, milk powder
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
1 tomato paste sachet (32g)
  • Allergens highlighted by † (milk, gluten, sulphites)

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 2280 - Fennel, Sausage & Kale Pizza

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

Put a large baking tray (or two) 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

Peel and finely slice the red onion[s]

2 2280 - Fennel, Sausage & 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 garlic and fennel seeds (not a fan of aniseed? Go easy!)

Cook for 3 min or until the sausage meat has slightly browned

3 2280 - Fennel, Sausage & Kale Pizza

Once the sausage has browned, push to one side of the pan and add the sliced red onion to the other side with a pinch of salt and cook for 2 mins until softened

Add the balsamic vinegar and a pinch of sugar to the softened onions and cook for 2 min further or until the onions are caramelised and the sausage meat is brown and crispy

4 2280 - Fennel, Sausage & Kale Pizza

Meanwhile, add the tomato paste to a bowl with a generous pinch of salt, pepper and sugar

Add 5 tbsp [10 tbsp] cold water and stir it all together – this is your tomato sauce

Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!)

Tear the drained mozzarella into rough, bite-sized pieces

5 2280 - Fennel, Sausage & Kale Pizza

Once the sausage meat has browned, add the kale to the pan and give everything a good mix up

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

6 2280 - Fennel, Sausage & Kale Pizza

Remove the heated tray[s] from the oven and add the naans

Divide the tomato sauce between the naans and spread it evenly all over them with the back of a spoon

Top with the torn mozzarella and kale & sausage mixture

7 2280 - Fennel, Sausage & Kale Pizza

Put the tray[s] in the oven for 10-12 min or until the mozzarella has melted and the naans are crispy – these are your fennel, sausage & kale pizzas


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Serve the fennel, sausage & kale pizzas with a grind of black pepper


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