Pork sausage pizza with tricolour tomatoes, broad beans & fennel

Full of flavour, this pork sausage pizza is straight out of Al Volo pizzeria's wood fired oven. Photography by Todd Eyre.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print


Pork sausage pizza with tricolour tomatoes, broad beans & fennel
  • 2 good-quality pork and fennel sausages (we used l’authentique)
  • 2 tablespoon olive oil
  • 1 small red onion, halved and thinly sliced
  • 1/2 fennel bulb, shaved (if unavailable, use 3-4 asparagus spears, thinly shaved)
  • 1/2 cup shelled broad beans
  • 10 mixed-colour cherry tomatoes, halved
  • 2 basil leaves, thinly sliced
  • 1 tablespoon extra virgin olive oil, plus extra to drizzle
  • 1 pinch chilli flakes
  • flour, for dusting
  • 250 gram pizza dough
  • 120 gram sliced mozzarella


Pork sausage pizza with tricolour tomatoes, broad beans & fennel
  • 1
    Place a pizza stone on the centre rack of the oven and preheat to 250°C. Let the stone heat up for 45 minutes before using. You will need a wooden pizza paddle or a thin baking tray for transferring the pizza onto the stone.
  • 2
    Place the sausages in a small oven tray, prick them with a fork and cook in the preheated oven for 8 minutes. Remove, leave to cool for 10 minutes then cut into 5mm-thick slices.
  • 3
    Heat the olive oil in a large heavy-based frying pan until hot. Toss in the red onion, lower the heat and add the fennel (or asparagus) and broad beans. Sauté for 1 minute then transfer to a container and set aside.
  • 4
    Place the cherry tomatoes, basil, extra virgin olive oil, chilli and a pinch of salt and pepper in a small bowl and mix well.
  • 5
    Lightly flour a work surface and roll out pizza dough to a 30cm circle. Transfer to a lightly floured wooden pizza paddle or thin oven tray.
  • 6
    Scatter mozzarella evenly over pizza, followed by the sliced sausage. Slide pizza onto the hot pizza stone and bake for 10-12 or until crisp.
  • 7
    Remove pizza using the wooden paddle or thin baking tray and transfer to a chopping board. Sprinkle with the fennel (or asparagus) mixture, arrange tomatoes on top and drizzle with extra virgin olive oil. Cut into slices and serve.


If you want to go the extra mile for the ultimate result, use two pizza stones preheated to the hottest temperature your oven can produce (usually 250°C), one on the top rack, one on the bottom rack. Slide the pizza onto the bottom stone and cook for half the cooking time (or perhaps a little longer), then slide the pizza onto a pizza paddle and transfer it to the top stone for the remaining cooking time. This will give you a nice crisp base.

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