Whether you’re preparing an appetizer for guests or a quick, satisfying dinner, these Sausage and Fennel Pizzettes are an ideal go-to. They’re simple to assemble, cook quickly on a hot grill and deliver bright, balanced flavors thanks to the pairing of fennel and Italian sausage.
For easy summer grilling, keep store-bought naan or flatbreads on hand so you can turn a last-minute meal into a flavor-packed “pizza night.” Set up a casual build-your-own bar for kids or guests with sauces, cheeses and favorite toppings, or prepare a few elegant adult-sized pizzettes like these to enjoy alongside a large salad.
Fresh fennel is an essential element here. While most Italian sausages include dried fennel seed, the crisp, anise-like brightness of thinly sliced fresh fennel complements the sausage beautifully and elevates the overall flavor. Trust the combination — it’s what makes these pizzettes special.
More grilled entertaining recipe ideas
Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas — Grilled Steak and Chimichurri Orzo Salad — Grilled Chipotle Steak Nachos — Sausage and Fennel Pizzettes
Sausage and Fennel Pizzettes
Ingredients
- 1 tbsp olive oil, plus more to oil the grill
- 1 lb bulk spicy Italian sausage (or substitute mild)
- 1 cup whole-milk ricotta
- 1 tbsp honey
- 1 tsp dried oregano
- 4 naan flatbreads
- 1 bulb fennel, quartered and very thinly sliced
- 1 cup shredded mozzarella
- Fennel fronds, for garnish
- Basil leaves, for garnish
Instructions
- Preheat the grill to medium to medium-high (about 350–400°F / 175–205°C).
- In a skillet over medium heat, add 1 tablespoon of olive oil and brown the sausage, breaking it into small pieces as it cooks, about 5–7 minutes. Drain any excess fat if necessary.
- While the sausage cooks, combine the ricotta, honey and dried oregano in a medium bowl until smooth. Taste and adjust seasoning with salt and pepper if needed.
- Divide the ricotta mixture evenly among the four naan flatbreads and spread it into an even layer. Top each flatbread with an equal portion of the cooked sausage, then arrange the very thinly sliced fennel over the sausage. Finish with shredded mozzarella.
- When the grill is hot, oil the grates lightly. To do this safely, dip a folded paper towel in a little oil and, using tongs, wipe the oil over the grates. Use only a small amount of oil to avoid flare-ups.
- Place the prepared naan “pizzas” directly on the hot grill. Close the lid and cook until the bottoms are golden brown and slightly crisp and the cheese has melted, about 6–8 minutes (time will vary with grill temperature and naan thickness).
- Remove the pizzettes carefully from the grill. Top with fennel fronds and fresh basil leaves, slice if desired, and serve immediately.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4
Tips for success
Use thinly sliced fennel so it softens slightly from the heat while still contributing a bright, slightly anise flavor. If you prefer a milder finished dish, choose mild Italian sausage or remove a portion of the sausage’s fat after browning. Whole-milk ricotta gives a silkier, richer base than part-skim ricotta; if you need a lighter option, you can substitute lower-fat ricotta, though texture will be less creamy.
Serving suggestions
These pizzettes pair beautifully with a crisp green salad, grilled vegetables, or a simple tomato and cucumber salad. Serve as an appetizer by slicing each naan into wedges, or present them whole for an informal dinner. They’re also well suited for parties because they’re easy to assemble and cook in batches.
Storage and make-ahead
Assemble the ricotta, sausage and fennel topping in advance and refrigerate separately from the naan for up to one day. Rewarm the sausage and assemble just before grilling for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot oven or on the grill to restore crispness.
Variations
Try swapping the mozzarella for sliced provolone or fontina for a different melting character. Add a drizzle of balsamic glaze or a pinch of red pepper flakes for a sweet or spicy finish. For a vegetarian option, replace the sausage with a smoky, seasoned mushroom mixture and keep the fennel for brightness.
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