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These sausage and kale pizzas are topped with three types of creamy cheese and golden, crispy sausage -this recipe will become a family favourite in no time. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Toast the seeds in a dry frying pan over a medium-high heat for 1-2 mins, stirring occasionally, until fragrant, then roughly grind with a pestle and mortar.
Blanch the kale in boiling water for 2 mins. Drain and set aside.
Unroll the pizza dough, leaving it on the paper. Transfer to 2 baking sheets, then prick all over with a fork. Spread the ricotta all overthe 2 bases, leaving a 1-2cm border, then top with the kale and onion. Break up the sausage meat and mozzarella into small chunks and dot over the pizzas, then sprinkle over the fennel seeds and pecorino.
Bake for 15-18 mins until the pizzas are golden and the sausage meat is cooked through. Drizzle with olive oil to serve, if you like.
Tip: To remove sausage casings, slice down the length of the casing with a knife then peel the casing off the sausage.
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