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Sausage and kale pizzas recipe

Sausage and kale pizzas recipe

5 ratings

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

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 746 calories / serving


  • 1 tsp fennel seeds
  • 180g pack curly kale
  • 2 x 400g packs ready rolled pizza dough
  • 250g pot ricotta
  • 1 onion, thinly sliced
  • 4 reduced-fat sausages, casings removed
  • 125g reduced-fat mozzarella
  • 80g grated pecorino cheese
  • olive oil, to drizzle (optional)

Did you know?

KaleCarefully grown for ruffled leaves and a distinct flavour Kale
Carefully grown for ruffled leaves and a distinct flavour

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    10g 52%
  • Sugars

    11g 13%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 100.7g Protein 36.4g Fibre 6.2g


  • 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 over
    the 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.

See more Pizza recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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