Pork & Fennel Sausage Flatbread Pizza
A quick and easy flatbread pizza topped with pork and fennel sausage, creamy ricotta, and rocket. Loaded with flavour and ready in just 30 minutes, it’s perfect for weeknight dinners or entertaining.
Serves
3
Prep time
10 minutes
Cooking time
20 minutes
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Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer until hot and crisp (avoid microwaving to keep the base crunchy).
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Substitutions
- Gluten-free: Use gluten-free flatbreads or pizza bases.
- Cheese swaps: Try buffalo mozzarella or provolone for a stronger, richer flavour.
Serving Suggestions
- Add a drizzle of chilli oil or honey
- Cut into small squares and serve as an appetiser for entertaining.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer until hot and crisp (avoid microwaving to keep the base crunchy).
Substitutions
- Gluten-free: Use gluten-free flatbreads or pizza bases.
- Cheese swaps: Try buffalo mozzarella or provolone for a stronger, richer flavour.
Serving Suggestions
- Add a drizzle of chilli oil or honey
- Cut into small squares and serve as an appetiser for entertaining.
Ingredients
For the Sausage Topping:
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 3 garlic cloves, thinly sliced
- 500 g pork and fennel sausages, casings removed
For the Passata:
- ½ cup passata
- Pinch of salt
- 3 fresh basil leaves, torn
For the Flatbreads:
- 3 flatbreads (store-bought or homemade. Click here for my 4 ingredient version)
- 120–140 g mozzarella cheese, cubed or torn
- ⅔ cup (160 g) light ricotta cheese
- 1 small handful rocket leaves
- Extra olive oil, for brushing
Nutritional Information
(
per serving, based on
3
)
Nutrient
Amount
Calories
610
kcal
Protein
34
g
Carbohydrates
38
g
Fat
34
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Heat olive oil in a large pan over medium-high heat. Add the sausage meat and cook for 4–5 minutes, breaking it up with a wooden spoon until golden and caramelised.
- Reduce the heat to medium, then add the onion and garlic. Cook for another 4–5 minutes, stirring often, until the onion is soft and the sausage is cooked through. Set aside.
- In a small bowl, combine passata, salt, and torn basil leaves. Stir and set aside.
- Preheat the oven to grill (broil). Place the flatbreads on a lined baking tray and brush lightly with olive oil. For crispiness, toast the flatbreads for 2–3 minutes before adding the toppings.
- Spread a thin layer of passata over each flatbread. Spoon over the sausage mixture evenly, then scatter with mozzarella.
- Place the tray under the grill and cook for 3-5 minutes, or until the cheese is melted and the edges are crisp.
- Remove from the oven and let cool slightly. Add dollops of ricotta, a handful of rocket, and a drizzle of olive oil. Slice and serve warm.
Ingredients
For the Sausage Topping:
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 3 garlic cloves, thinly sliced
- 500 g pork and fennel sausages, casings removed
For the Passata:
- ½ cup passata
- Pinch of salt
- 3 fresh basil leaves, torn
For the Flatbreads:
- 3 flatbreads (store-bought or homemade. Click here for my 4 ingredient version)
- 120–140 g mozzarella cheese, cubed or torn
- ⅔ cup (160 g) light ricotta cheese
- 1 small handful rocket leaves
- Extra olive oil, for brushing
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
610
kcal
Protein
34
g
Carbohydrates
38
g
Fat
34
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Heat olive oil in a large pan over medium-high heat. Add the sausage meat and cook for 4–5 minutes, breaking it up with a wooden spoon until golden and caramelised.
- Reduce the heat to medium, then add the onion and garlic. Cook for another 4–5 minutes, stirring often, until the onion is soft and the sausage is cooked through. Set aside.
- In a small bowl, combine passata, salt, and torn basil leaves. Stir and set aside.
- Preheat the oven to grill (broil). Place the flatbreads on a lined baking tray and brush lightly with olive oil. For crispiness, toast the flatbreads for 2–3 minutes before adding the toppings.
- Spread a thin layer of passata over each flatbread. Spoon over the sausage mixture evenly, then scatter with mozzarella.
- Place the tray under the grill and cook for 3-5 minutes, or until the cheese is melted and the edges are crisp.
- Remove from the oven and let cool slightly. Add dollops of ricotta, a handful of rocket, and a drizzle of olive oil. Slice and serve warm.
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30 minutes or less
Weeknight dinners
Appetisers
Lunch
Dinner