| | Pork & fennel pizza with mozzarella
Pork & fennel pizza with mozzarella
Pork & fennel pizza with mozzarella 4.3-5 9
  • Calories: 2000 kj
  • Fat: 17g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 250°C. Brush a baking tray with oil to grease. Place the base on the prepared tray. Bake for 6 minutes.
  2. Meanwhile, heat the oil in a large frying pan over high heat. Add the garlic and fennel seeds and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add the rosemary and parsley, and stir until well combined. Season with salt and pepper.
  3. Spread the mince mixture over the base. Sprinkle with mozzarella. Bake for 7 minutes or until the mozzarella melts and the base is crisp. Top with rocket leaves. Cut into wedges to serve.
Time for preparing:
20 min.


  • Olive oil, to grease
  • 1 x 440g pizza base with tomato sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon fennel seeds
  • 400g lean pork mince
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons chopped fresh continental parsley
  • 120g coarsely grated mozzarella
  • 1 cup baby rocket leaves