This pork and fennel pizza recipe is rich, flavourful, and utterly delicious. A homemade sausage ragù pizza takes it to the next level, topped with creamy fior di latte mozzarella pizza and fresh basil. Perfect for gourmet homemade pizza night!
If you’re looking for a gourmet homemade pizza that delivers bold flavours and a perfect balance of spice and creaminess, this pork and fennel pizza recipe is for you. Featuring a rich and hearty sausage ragù pizza base, topped with luscious fior di latte mozzarella, fresh basil, and a crispy Toscano pizza crust, this dish is guaranteed to impress.
Inspired by the rustic charm of authentic Italian pizza toppings, this recipe is ideal for pizza nights, dinner parties, or simply indulging in something extraordinary. Plus, the leftover ragù can be saved for another pizza night or used in pasta dishes and sandwiches, making it as practical as it is delicious.
Why I Love This Gourmet Homemade Pizza
Pork and fennel pizza is my go-to choice whenever I’m craving something rich and satisfying. The depth of flavour from the pork, combined with the subtle aniseed-like aroma of fennel, makes this an absolute standout. I’ve tried various versions, but this pork and fennel pizza recipe has shot straight to the top of my favourites list.
Best of all, the sausage ragù pizza mix makes more than enough for a couple of pizzas. I freeze the extra portion, making it easy to whip up another pizza or even use it for a quick pasta dish or sandwich filling later.
For convenience, I use a Toscano Classic pizza base—it keeps things spontaneous without compromising on quality. If you prefer, their individual pizza bases work just as well.
This recipe is adapted from renowned cook, author, and presenter Julia Busuttil Nishimura, a columnist for Gourmet Traveller and Good Weekend Magazine.
Why You’ll Love This Fior di latte Mozzarella Pizza Recipe
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Rich and hearty flavours – The combination of pork, fennel, and tomato creates a deep, savoury taste.
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Authentic Italian inspiration – Brings the rustic charm of Italian cooking into your kitchen.
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Perfect for pizza nights – Ideal for a casual dinner, entertaining guests, or indulging in gourmet homemade pizza.
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Versatile ragù – Use leftovers for another pizza, pasta, or even a delicious sandwich filling.
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Simple yet sophisticated – Easy to prepare with high-quality ingredients for a restaurant-style experience.
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Customisable – Adjust the spice level, cheese choice, or base thickness to suit your preferences.
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Freezer-friendly – The ragù can be made in advance and stored for a quick and convenient meal.
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Let me know how your Pork and Fennel Pizza turns out, or share your photos in the comments below!
Welcome and Thank You!
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Pork and Fennel Pizza
Ingredients
- 1 Toscano Classic Pizza Base
- 1 tbsp Parmigiano Reggiano, finely grated
- 1 x 200 g ball Fior di Latte (or substitute with buffalo mozzarella), torn into bite-sized pieces
- Fresh basil leaves, to serve
- Extra virgin olive oil, for drizzling
- Sausage Ragù
- 1 tbsp extra virgin olive oil, plus extra for finishing
- 3 cloves garlic, finely chopped
- 1 sprig rosemary, leaves finely chopped
- ½ tsp fennel seeds, lightly crushed
- Small pinch dried chilli flakes (optional)
- 400 g pork and fennel sausages, casings removed
- 1 tbsp tomato paste
- 1 x 400 g tin tomato polpa
- 100 ml dry white wine (optional, enhances depth of flavour)
- 150 ml chicken stock
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a frying pan over low-medium heat. Add garlic, rosemary, fennel seeds, and chilli flakes (if using). Cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Increase the heat to medium-high and add the sausage meat, breaking it up with a wooden spoon. Cook for 5-6 minutes until well browned.
- Stir in the tomato paste and cook for 1 minute. If using, deglaze with white wine and let it cook down until mostly evaporated.
- Add the tomato polpa and chicken stock. Season with salt and pepper. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until it is a thick, rich mixture. Remove from heat.
- Preheat the oven to 250°C (or as hot as your oven allows).
- Place the pizza base on a baking tray or pizza stone.
- Spread with 2 heaped spoonfuls of the ragù, ensuring an even layer (reserve the rest for another meal).
- Sprinkle with Parmigiano Reggiano and scatter half of the torn Fior di Latte over the top.
- Bake for 8-10 minutes or until the crust is golden and crisp, and the cheese is bubbling.
- Remove from the oven and top with the remaining Fior di Latte, fresh basil leaves, and a drizzle of olive oil.
- Slice and enjoy immediately
Notes
Sausages: The success of this recipe depends on the quality of the sausages you use. Some have a strong garlic presence, so you may need to adjust the garlic accordingly.
White Wine Addition: The dry white wine adds depth and enhances the ragù’s richness.
Fennel Seeds: Lightly crushing the seeds releases their aroma, complementing the sausage’s natural fennel flavour.
Baking Temperature: Increasing the oven to 250°C (or higher) creates a more authentic, wood-fired texture.
Cheese Distribution: Adding half of the fior di latte mozzarella pizza topping after baking preserves its creamy texture and prevents overcooking.
Leftover Ragù: Perfect for another gourmet homemade pizza, pasta, or even a sandwich filling.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 569Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 119mgSodium: 691mgCarbohydrates: 21gFiber: 3gSugar: 8gProtein: 38g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Homemade Gourmet Pizza Tips
- Tomato polpa is a type of concentrated tomato paste made from ripened tomatoes, which have been peeled, seeded, and cooked to preserve their flavour. The term “polpa” comes from Italian and means “meat” or “pulp” in the case of tomatoes. It is commonly used as the base for pasta sauces, soups, and stews
- Fior di Latte is a variety of fresh mozzarella cheese that originates from Italy. It is made from cow’s milk. The name translates to “flower of milk” and emphasizes the freshness and purity of the cow’s milk used in the cheese-making process. Fior di Latte is known for its delicate flavour and soft, creamy texture.
Can This Pork and Fennel Pizza Recipe Be Frozen?
Yes! The sausage ragù can be made ahead of time and frozen for up to 3 months in an airtight container. When ready to use, simply thaw it in the fridge overnight and reheat gently before assembling the pizza.
While the assembled pizza is best enjoyed fresh, you can also freeze an unbaked, fully assembled pizza. Wrap it tightly in plastic wrap and foil before freezing. When ready to eat, bake it straight from the freezer at 250°C (or the highest oven setting) for an extra 2-3 minutes.
Did you make this recipe? Leave a comment below and rate it! Tag me on Instagram @eatdrinkandbekerry with your creations!
