2 tablespoons olive oil
3 large fennel bulbs, trimmed and thickly sliced (reserve fronds)
¼ cup white wine
1 clove garlic, crushed
sea salt and freshly ground black pepper
finely grated zest of 1 lemon
1 teaspoon caster sugar
2 tablespoons cream
2 good-quality thin pizza bases
⅔ cup grated parmesan
⅔ cup grated mozzarella
2–3 pork and fennel sausages
120 grams buffalo mozzarella
2 tablespoons fennel fronds
½ teaspoon chilli flakes
Heat the olive oil in a large frying pan with a lid. Add the fennel bulbs and cook for 2 minutes, add the wine, garlic, salt and pepper, zest and sugar. Stir to combine, cover and cook over a gentle heat for 15 minutes. Remove the lid, add the cream and cook a further 5–10 minutes until the fennel is soft and luscious.
Preheat the oven and two oven trays to 240˚C.
Divide the Parmesan and grated mozzarella between the two pizza bases and top with braised fennel. Cut one end off the sausages and squeeze the sausage out of the casing in little blobs to dot on the pizza. Tear the buffalo mozzarella into small chunks, blot well to remove excess liquid and divide between the pizzas.
Cook the pizzas on the hot trays for 8–10 minutes until bubbling and golden and the sausage is cooked through. Sprinkle with fennel fronds and chilli flakes and serve with a green salad.