Serves 2
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  1. Preheat the oven to 220°C/200°C fan/ gas mark 7.
  2. Heat half a tablespoon of oil in a large pan over a medium heat. When hot, add the sausage and stir with a wooden spoon to break up and brown for five minutes. Add the fennel to the pan with a pinch of salt, pepper, paprika and chilli flakes and cook for another three minutes until the fennel starts to soften. Remove from the heat and set aside.
  3. Cut a small incision with scissors into the side of each pita, transfer to baking trays and brush with a little olive oil. Mix the harissa, tomato sauce and purée together until combined and spread evenly over the pittas.
  4. Top each pizza with the sausage and fennel mixture. Top with cheese and bake for 20 minutes. Garnish with the parsley to serve.

Nutrition Facts

Per serving: 344kcals, 14.8g fat (4.4g saturated), 34.2g carbs, 4.9g sugars, 20.1g protein, 5g fibre, 0.919g sodium

ItalianDinnerFreezer-friendlyDiabetic-friendlyLow-fatQuick and easyBudget mealsComfort food

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