Pork, Fennel and Chilli Pizza

This spicy pizza pays homage to my Calabrian roots. Pork with fennel, chilli and red capsicum is a classic Southern Italian combination.  This pizza is packed with punchy flavour – add extra chilli if you like.

Fresh dough is always best – use my Basic Pizza Dough recipe for the base. It really is easy! However, if you’re short on time, feel free to use a store-bought pizza base.

Pork, Fennel and Chilli Pizza

Spicy flavours of Southern Italy on a pizza.

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Servings: 4

Ingredients Method

Ingredients

  

• 1 tbsp olive oil
• 2 fresh Italian style pork sausages, casings removed
• 1 tbsp ground fennel seeds
• ¼ tsp dried chilli flakes
• freshly ground black pepper
• 1 large ball of pizza dough (or store-bought base)
• ¼ cup Tomato passata (pureed tomatoes)
• 20 g roasted red capsicum, cut into strips
• ¼ tsp dried oregano
• 1 cup Mozzarella cheese, grated

Method

 

1. Preheat your oven to its hottest setting.
2. Heat the olive oil in a non stick frying pan, add the sausage meat and cook while squashing with the back of the spoon to separate the meat.
3. Once meat is browned, add the fennel, chilli, and a good grind of black pepper. Remove from the pan and allow to cool slightly.
4. If using fresh dough, dust a bench with semolina flour and either stretch it with your hands or roll with a rolling pin to make a rough circular base.
5. Spread the fresh (or store-bought) pizza base with the sauce, leaving a 2cm (¾ inch) border. Top evenly with cooked sausage meat, capsicum and sprinkle with oregano and cheese.
6. Place the pizza into the lower half of your oven. If your oven is hot enough the pizza should be cooked in 5–10 minutes. However as all ovens are different, what you’re looking for is the edges starting to char and the pizza bubbling hot.
7. Remove, cut with a pizza cutter and eat immediately.

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers, Photo – Jonathan VDK