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- Preheat the oven to 220°C/200°C fan/ gas mark 7.
- 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.
- 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.
- Top each pizza with the sausage and fennel mixture. Top with cheese and bake for 20 minutes. Garnish with the parsley to serve.
Per serving: 344kcals, 14.8g fat (4.4g saturated), 34.2g carbs, 4.9g sugars, 20.1g protein, 5g fibre, 0.919g sodium
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