Ingredients

Method

• 1 bulb fennel, finely chopped, plus extra for garnish
• 2 T olive oil
• 3 cloves garlic, crushed
• 1 x 500 g pack pork bangers
• Honey, a drizzle
• Salt and pepper
• 2 Woolworths naan breads
• Woolworths labneh
• 1 red onion, thinly sliced
• ½ lemon, juiced
• To garnish:
• 2 cloves garlic, sliced
• ½ t chilli flakes
• 1 t fennel seeds
• 3 T olive oil

Method

Ingredients

1. Place the fennel in a large pan with olive oil and the garlic and cook until lightly browned and softened. Remove from the pan.
2. Squeeze the meat from the bangers and add to the same pan. Fry until golden, then return the fennel to the pan with a drizzle of honey. Season to taste. Remove from the pan and spoon over 2 chargrilled Woolworths naan breads.
3. Top with a dollop of labneh and thinly sliced fresh fennel and the onion.
4. To garnish, fry the garlic, chilli flakes, fennel seeds in olive oil for a minute, until golden. Season and drizzle over the pizzas with a squeeze of lemon.

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